Last checked 2026-09-07
Jeyuk Bokkeum — Paris
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- Last checked
- 2026-09-07
Jeyuk bokkeum is the everyday pork dish of Korean canteens: thin slices of shoulder or belly marinated in gochujang, chilli powder, garlic and a little sugar, then seared over high heat with onion, spring onion and sometimes cabbage.
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The sauce reduces and caramelises at the edges of the meat. In Paris it often appears as a lunch set, served over rice as jeyuk-deopbap. It is eaten with plain rice, which takes the edge off the chilli — each mouthful alternates meat, rice and a little kimchi. Many wrap it in a lettuce or perilla leaf with rice and a dab of ssamjang, the way you would a barbecue. As a main it is shared from the centre of the table; as deopbap it is a single bowl.
Charles Haynes (flickr) · CC BY-SA 2.0 · Wikimedia Commons
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