Jeyuk-bokkeum (Spicy Stir-Fried Pork)

Jeyuk-bokkeum lives or dies by the pan. People blame the marinade when the pork comes out wet, but the first fault is usually crowding. Pork shoulder releases water if you pile it high, and then you have red pork stew, not bokkeum (stir-fry). Give it heat. Give it room.

This is weeknight food, office-worker lunch food, the pan you set in the middle of the table with rice, lettuce leaves, and one or two sharp banchan to keep it honest. It is generous and inexpensive, which is not the same as careless. Slice the pork thin across the grain, measure the gochujang, and keep the sugar in its place. The pork should taste like pork, with chili, soy, garlic, and ginger behind it, not like candy painted red.

Notebook 41 says the best home version uses pork shoulder, not only belly. Belly is rich, yes, but shoulder takes the marinade well and still has enough fat to brown. Marinate it briefly, cook it in batches, and return everything to the pan only at the end so the sauce tightens around the meat. 손맛 is real. I still measure it, so it can be handed on.