One-Pot Wonders

Korean Pork Butt (Jeyeuk Bokkum)

March  9, 2014
2 Ratings
  • Serves 6-8
Author Notes

This is my version of a traditional Korean recipe. Once you start eating it, you can't stop - it's completely addictive. I started using the Korean red pepper paste, gochujang, and its sister soybean paste, ssamjang, last year when I made David Chang's Bo Ssam (which you should TOTALLY try - Google it) for a dinner with some friends. But this is a very easy, set it and forget it, recipe. The flavor in these pastes is completely addictive. Dark, smoky, salty, complex. Once you use them, you will find as many ways to use them as possible. The ultimate in umami. You can use this shredded porky goodness in lettuce wraps, bibimbap, or just in a bowl with rice, lots of kimchi, scallions, and a fried egg on top (because a fried egg makes everything better). It's food crack - can't stop eating it! You can find the pastes in any Asian grocery store, or on line. —Burnt Offerings

What You'll Need
  • 3 pounds Pork butt roast, or boneless country style ribs
  • 1/3 cup Korean red pepper paste (gochujang)
  • 3 tablespoons finely minced garlic
  • 2 tablespoons finely minced ginger or ginger paste
  • 4-5 chopped shallots (about 1/3 cup)
  • 2 tablespoons Tamari or low sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons Seasoned soybean paste (ssamjang)
  • 1 tablespoon Sherry wine
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Toasted Sesame Oil
  • 1 tablespoon Honey
  • 2-3 tablespoons Toasted sesame seeds
  • 1 bunch chopped scallions
  1. Combine the ingredients from the Gochujahng paste through the honey in a slow cooker and mix well.
  2. Add the pork butt or ribs, and turn them over in the mixture until they are thoroughly covered with the sauce mixture.
  3. Cover, and cook on low for 6-8 hours, or on high for 4-6 hours.
  4. Shred the pork in the sauce with a pair of forks.
  5. Sprinkle with the sesame seeds and scallions.
  6. Now the fun starts!! Steam some rice and make lettuce wraps with some KPC, rice, a lettuce leaf, shredded carrots, cucumbers or bean sprouts, and kimchi. Or make a bowl of bimimbap with rice, bean sprouts, garlicky greens, mushrooms, and a fried egg on top. SO GOOD.

See what other Food52ers are saying.

  • Jeri Tuttle
    Jeri Tuttle
  • Katherine
  • Rachel Toca
    Rachel Toca
  • knittingbaker

8 Reviews

knittingbaker January 27, 2024
I followed the recipe for the sauce, but increased by half, as I made a larger portion of pork. For cooking I braised instead of making it in the crock pot. It was fantastic, with rich flavor that even my two year old loved
Jeri T. April 12, 2021
Wish I could say the same. The only ingredient I was missing was the Bean Curd. Everything else was measured exactly like the recipe in cooked on low for 6 hours. I wish I had done it in the oven, has the Crock-Pot just seems to dilute the flavors. And it was very wet. Just glumpy.. is that a word lol? I tried doctoring it up a little, but ended up tossing it.
Arrxx February 24, 2020
What if you don't have a slow cooker?
Rachel T. March 6, 2020
I don't have a slow cooker either. I cooked the ribs low and slow in the oven covered in foil at 300F for 3 hours. I added the sauce about one hour in and it was perfect.
Jen April 10, 2019
As I searched for ingredients for this recipe, I found that the "seasoned soybean paste" is actually called "DoenJang".

Apparently, "SsamSang" is a dipping sauce made up of Korean soybean paste (DoenJang, 된장), Korean chili paste (Gochujang, 고추장), minced garlic, minced onion, chopped green onion and sesame oil.

I hope this is helpful!
Katherine August 14, 2018
I love this recipe and make it all the time! Not sure if the seasoned soy bean paste is the same as my fermented soy bean paste, but I always throw some of that in. I've also thrown in a scoop of hot broad bean paste. We like it served over rice with a little cabbage and cilantro slaw on top. A runny yolk egg on top also totally rocks!! Thanks for the recipe :)
Penny L. May 27, 2017
Made this last night and it was a big hit. Many compliments and second helpings. Didn't have any ssamjang, so I used the recipe in the NY Times and substituted yellow miso for the bean paste. Will definitely be making this dish again.
Michelle February 18, 2017
This is one of my favorite slow-cooker meals. It has great flavors and is a top 10 for comfort foods. Serve it with rice or noodles, or make lettuce wraps. All good.