Jayook bokum also known as jaeyook kimchi bokum, is a delicious Korean dish that consists of marinated pork loin which are stir-fried with kimchi and red chili pepper paste, gochujang. When making jaeyook bokum, gochujang is the key base sauce to this dish which determines the flavor and its level of spiciness. Depending on one's taste, spiciness can be softened by adding more soy sauce and less gochujang and red chili powder to the sauce mix. Jayook bokum can also be prepared with thinly sliced pork belly strips, much like what's found in samgyupsal. Tofu is a great addition commonly found alongside this dish but it is sometimes eaten with a bowl of steamed, white rice to compliment its spiciness. Pork meat are initially cooked over a medium to high heat and then stirred fried with gochujang, kimchi, onions, carrots, scallions and other optional vegetables. Some prefer pork to be crispy and bacon-like prior to stir-frying all ingredients together. Jayook bokum is popular as an appetizer while drinking soju but also great and hearty as a meal with rice and many other side dishes.   RECIPE INGREDIENTS: SAUCE 1-4 tbsp gochujang 1-4 tbsp soy sauce 1 tbsp garlic (minced) 1 tbsp sesame oil 1 tbsp ginger juice (or powder) 3 tbsp sugar Black ground pepper to taste 1 tbsp red pepper flakes (optional) 1 package of firm tofu (optional) RECIPE INGREDIENTS 20 oz. pork loin or belly ½-1 cup kimchi, bite sized 1 onion 2 stalks green onions ½ carrot 1 bell pepper (optional) 2 jalapeño peppers (optional)