New Holland Jaeyuk Gui – Traditional

Jaeyuk Gui – Traditional

A quick and easy lunch for taxi driver’s in Korea with a cup of soju. Not many brethos around in the afternoon.

Serves 4


300 grams pork neck

300 grams pork belly

1 tbspn white wine

1 x brown onion

2 x spring onions

3 x red peppers (chilli)

2 x tbspns Korean chilli paste

1 x tbspn Korean chilli powder

1 x tbspn minced garlic

2 x tspns minced ginger

1 x tbspns Korean soy sauce

1 tbspn sugar

3 tbspn sugar syrup

1 tspn sesame oil

Pinch pepper

2 tbspns oil

What to do:

Thinly slice the pork neck and belly into bite size pieces and pour the white wine over to marinate for 5 minutes. Slice the onion, spring onion and chilli.

In a mixing bowl add the chilli paste, chilli powder, garlic, ginger, soy sauce, sugar, sugar syrup, sesame oil, pepper, onion, spring onion and chilli and mix together. Then add the pork to the sauce and wearing gloves squeeze the sauce into the meat and leave in the fridge for 30 minutes or more.

Heat the oil in a fry pan on a high heat, and add the meat and toss. When the pork is sealed add the remaining sauce and veg to the fry pan and reduce the heat and cover for 5-10 minutes or until cooked through.

Then turn of high again and remove the lid and toss, when the sauce is thickened and reduced it is ready.

Best served with a bowl of steamed rice.