Gajeyuk Recipe

This Gajeyuk recipe features thin slices of pork tenderloin marinated in soy sauce and sesame oil, then lightly coated in flour and pan-fried to golden perfection.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Korean

Servings

Equipment

Medium to large nonstick frying pan
Small frying pan (for garnish)

Ingredients

1 pound pork tenderloin
¼ cup soy sauce
2 tablespoons sesame oil
1 cup whole wheat flour
Soybean oil divided (enough for shallow frying)
Pinch freshly ground black pepper

Optional Garnish:

1 inch fresh ginger thinly sliced
3 cloves garlic thinly sliced
¼ cup chopped scallion greens

Instructions

Slice the pork tenderloin into ¼-inch-thick slices. Place them in a plastic bag with soy sauce and sesame oil, seal, and shake to evenly coat the pork. Let marinate for 30 minutes.
Pour some whole wheat flour into a bowl. Coat the bottom of a medium or large frying pan with soybean oil and heat over medium-high. Lightly dredge each slice of pork in the flour, then fry in the pan until golden and fully cooked, about 1 to 2 minutes per side. Season with freshly ground black pepper and serve hot.
(Optional Garnish) Thinly slice the ginger and garlic. In a small frying pan, heat a bit of soybean oil over medium heat, then fry the ginger and garlic for 1 minute. Remove from the pan and toss with chopped scallion greens. Spoon this garnish over the Gajeyuk before serving.

Notes

Pork shoulder or loin can be substituted for tenderloin but may need slightly longer cooking.
Whole wheat flour provides a slightly nutty crust, but all-purpose flour works as a substitute.
The garnish adds aromatic complexity and crunch—perfect for guests or special meals.

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