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Ryu Soo-young's Pear Juice Stir-fried Pork (Galbae Jeyuk)

A legendary stir-fried pork recipe by Chef Ryu Soo-young from Fun-Staurant! Uses canned crushed pear drink and a hint of vinegar for tender, savory, and perfectly sweet spicy pork.

Jeyuk Bokkeum (Spicy Stir-fried Pork) is Korea's ultimate comfort food, yet home cooks often struggle with tough meat or watery sauces. On KBS 2TV's hit show 'Fun-Staurant', Chef-actor Ryu Soo-young (affectionately known as Eo Nam-seon-saeng) revolutionized home cooking by introducing his legendary 'Galbae Jeyuk' recipe, solving these classic culinary frustrations in one brilliant dish. The secret ingredient behind this dish lies in its name: a single canned Korean crushed pear drink ('Gal-ae Man-dun Bae'). The natural fruit enzymes gently break down the muscle fibers of the pork, rendering every slice melt-in-your-mouth tender while imparting a clean, delicate sweetness. Combined with a balanced golden ratio of Gochujang, soy sauce, sugar, and a surprising splash of vinegar, the marinade builds a deep Umami profile that elevates humble pork to restaurant standards. Beyond flavor, Galbae Jeyuk teaches a masterclass in stir-fry technique. Instead of dumping meat, vegetables, and liquids all at once—which steams the meat into a soggy mess—this recipe sears the marinated pork first on high heat to achieve a caramelized Maillard reaction. Only then are reserved vegetables and marinade sauce reduced into a sticky glaze. Get ready to experience intense smoky flavors, tender meat, and a perfectly shiny glaze with this foolproof recipe!
⏱️ 30m total (Prep 15m / Cook 15m) 📊 Difficulty: Easy 🌶️ Spice: 🌶️🌶️ 👥 Yield: 3-4 servings
Spicy and savory Korean stir-fried pork with pear juice

Servings Ingredient Calculator

Default: 3-4 servings (Adjusts quantities automatically)

3 Servings

🥬 Main Ingredients

  • Pork front leg slice (Bulgogi cut)600g
  • Green onion1 stalk
  • Onion1/2
  • Cheongyang chili pepper1-2

🥣 Sauce & Seasoning

  • Canned crushed pear juice1 can (238ml)
  • Gochujang (Korean chili paste)3 tbsp (heaping)
  • Dark soy sauce3 tbsp
  • Sugar2 tbsp
  • Apple cider or White vinegar2 tbsp
  • Minced garlic1 tbsp
  • Minced ginger0.5 tsp
  • Fine salt1 pinch

🌿 Toppings & Garnish

  • Sesame oil1 tbsp
  • Toasted sesame seedsTo taste
  • Black pepperA pinch

🔄 Ingredient Substitutes & Tips

Original Ingredient Recommended Substitute Characteristics & Tips
Canned crushed pear juice Apple juice or grated apple Substitute 1:1 ratio. Slightly less refreshing than pear juice, but provides similar tenderizing effects and sweetness.
Cheongyang chili pepper Jalapeño or Peperoncino Substitute 1 Cheongyang pepper with 1/2 Jalapeño or 2 Peperoncinos. Gives a grassy or sharp spiciness instead of the traditional Korean chili flavor.
Pork front leg slice (Bulgogi cut) Pork shoulder or thin pork belly Substitute 1:1 ratio. Pork shoulder is tender and lean, while pork belly adds a richer, oilier, and savorier taste.
Minced ginger Ground ginger powder Use 1/3 the amount of minced ginger (about 1 pinch). Lacks fresh pungency but effectively removes meat odors.

📊 Estimated Nutrition (Per Serving)

Calories
520 kcal
Sodium
980 mg
Fat
30 g
Protein
35 g

👨‍🍳 Cooking Steps

1

In a sealable container, combine 3 tbsp Gochujang, 3 tbsp soy sauce, 2 tbsp sugar, 2 tbsp vinegar, 1 tbsp minced garlic, 0.5 tsp minced ginger, and 1 can (238ml) of crushed pear drink. Stir well until fully dissolved.

💡 Tip: Vinegar tenderizes the meat, and its sourness evaporates during cooking, leaving pure Umami.
2

Cut pork into bite-sized pieces, separate any clumping pieces, and submerge them into the marinade. Place sliced onion, green onion, and peppers on top of the meat without mixing them.

💡 Tip: Do not mix vegetables into meat during marinating to prevent excess moisture from diluting flavor.
3

Cover and marinate in the refrigerator for at least 2 hours, preferably up to 24 hours for optimal flavor penetration.

💡 Tip: Marinating overnight allows full tenderization and maximum depth of taste.
4

Heat a dry skillet over high heat. Add only the marinated pork without oil. Let it sear untouched until browned on the bottom to achieve a Maillard reaction.

💡 Tip: Do not add sauce yet! Sear only the pork first to build rich toasted flavors.
5

Once the pork is browned, add the reserved vegetables and marinade liquid. Stir-fry over high heat until the sauce thickens and coats the meat glazy.

💡 Tip: Keep high heat so the sauce reduces into a shiny, clinging glaze.
6

Turn off the heat once glossy. Drizzle 1 tbsp sesame oil, sprinkle black pepper, and top with toasted sesame seeds.

💡 Tip: Add sesame oil off heat to preserve its delicate fragrant aroma.

🌟 Pro Chef Tips

  • • The canned crushed pear drink provides natural sweetness and powerful meat tenderization.
  • • Layer vegetables on top of meat without mixing during storage to prevent excess water.
  • • Always sear meat first without liquid to create high-heat browning before adding marinade.

⚠️ Avoid Common Pitfalls

  • ❌ Pouring liquid and vegetables too early will lower the skillet temp, boiling the pork into soggy soup.
  • ❌ Skipping refrigeration/marinating step leaves meat tough and under-seasoned inside.

🧂 Spice & Seasoning Adjustments

  • • Golden Sauce Ratio: 1 can pear juice (238ml) + 3 tbsp Gochujang + 3 tbsp Soy Sauce + 2 tbsp Sugar + 2 tbsp Vinegar.
  • • 2 tbsp vinegar acts as an acidity booster that tenderizes pork and dissolves completely into pure Umami.
  • • Adding a pinch of fine salt before marinating speeds up deep seasoning inside the meat layers.

🧊 Storage & Reheating

  • • Marinated raw pork can be refrigerated safely for 2-3 days before cooking.
  • • Cooked leftovers should be stored in an airtight container in the fridge and consumed within 3 days.
  • • For long-term storage, flatten raw marinated pork in zip-top bags and freeze for up to 1 month. Thaw in fridge overnight before cooking.

❓ Frequently Asked Questions

Q. Will adding vinegar make the dish taste sour?

A. No, the acidity fully evaporates during high-heat cooking, leaving only tender meat and enhanced flavor richness.

Q. Can I use real pear or pear juice extract instead of canned pear drink?

A. Yes! Since canned drinks have added sugar and acidity, add about 0.5-1 tbsp extra sugar if using fresh blended pear.

Q. Do I have to use pork front leg (pork shoulder)?

A. Front leg is ideal for its lean-to-fat balance, but thin pork shoulder, pork belly, or thin sirloin cuts work wonderfully as well.

Q. Can I cook it immediately without marinating?

A. It still tastes good cooked immediately, but refrigerating for at least 2 hours allows the pear enzymes to break down tough fibers for ultimate tenderness.

Q. Why shouldn't I mix the vegetables into the meat and marinade?

A. Osmosis will draw water out of the veggies if mixed early, watering down the marinade. Resting them on top keeps the sauce rich and concentrated.

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