Discover Korean Food #37: Dr. Sook-Ja Yoon’s "Ogapi Jeyuk Bokum (Stir Fried Spicy Pork Acanthopanax)"

1602Ogapi Jeyuk Bokum is a stir fried spicy pork dish used with the water used for steaming Acanthopanax. Furthermore, it is an antioxidant and reduces fatigue, antiradioactivity and deintoxication.

* Ingredients
600g Pork belly, 2 tbsp fine rice wine
Acanthopanax water: 3g Acanthopanax, 2 cups water
Seasoning: 1/2 cup Acanthopanax water, 2 tbsp red chilli paste, 1 tsp red chilli powder, 1 tsp soy sauce, 3 tsp Acanthopanax fermented liquor
1 tbsp sugar, 1 tbsp fine rice wine, 2 tbsp chopped spring onion, 1 tbsp minced garlic, 1/8 black pepper powder. 2 tbsp sesame oil

* Recipe
1. Boil the Acanthopanax with water for 20 minutes. Pour into a cup.
2. Cut the Pork bellies in 0.3cm depth and 5cm length.
3. Preserve the pork belly with the fine rice wine and 1/2 cups of Acanthopanax water for a half an hour.
4. Make the seasoning sauce with the rest of the Acanthopanax water.
5. Mix the Acanthopanax with the pork belly. Leave them for 30 minutes then stir them.


Acanthopanax, which has five leaves, has a bitter and spicy taste. Its properties help keep the body warm. Acanthopanax helps keep tendons and bones strong by supporting the liver and kidneys. Therefore, it is particularly good to alleviate backache, aching knees, fractures, bruising and oedema.

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