Spicy Stir-Fried Pork (Jeyuk Bokkeum) – Clean & Simple
Flavorful Stir-Fried Pork Two-Rub Meat (Duruchigi) Made Cleanly with Gochugaru (Korean Chili Powder)
Time flies by so quickly, and it feels like I’ve barely done anything, yet it’s already Friday night! We need to celebrate Friday night with something delicious, right? This stir-fried pork dish, perfect as a side dish for rice or an appetizer for drinks, is a ‘Duruchigi’ style preparation seasoned cleanly with gochugaru. It’s a fantastic Jeyuk Bokkeum!
Main Ingredients- 600g Pork Shoulder or Pork Belly (for Duruchigi)
- 3 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Spicy Gochugaru (optional, for extra heat)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 2 Tbsp Cooking Wine (like Mirin)
- 1/2 tsp Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
This recipe for Korean stir-fried pork, known as ‘Duruchigi,’ is made without gochujang or soy sauce, resulting in a clean and spicy flavor profile. Taste as you cook and adjust seasoning with salt if needed. If you prefer a sweeter taste, you can add about half a tablespoon more sugar.
Step 2
Pork shoulder is a great cut for this dish as it becomes tender and flavorful. Pat the pork dry with paper towels to remove any excess moisture or blood. This step is crucial for a clean taste without a gamey odor.
Step 3
In a large bowl, combine the prepared pork (600g), gochugaru (3 Tbsp), spicy gochugaru (1 Tbsp, if you like it spicier), minced garlic (1 Tbsp), sugar (1 Tbsp), cooking wine (2 Tbsp), salt (1/2 tsp), and a pinch of black pepper. Mix everything well with your hands, ensuring the marinade coats the pork evenly.
Step 4
Let the marinated pork rest for about 10 minutes. This allows the flavors to meld and tenderizes the meat.
Step 5
Quick Tip: If you forget to add the black pepper initially, don’t worry! You can add it during the stir-frying process or towards the end. (In this recipe, it was added later!)
Step 6
Peel and thinly slice the onion. Sliced onions will soften and add a natural sweetness as they cook.
Step 7
Slice the green onion diagonally. The green onion will be used to create ‘scallion oil,’ which adds a wonderful aroma and depth of flavor to the dish.
Step 8
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the sliced green onion and slowly fry it until fragrant and lightly golden brown. This process extracts the aromatic oils from the scallions.
Step 9
Once the aromatic scallion oil is ready, add the marinated pork to the pan.
Step 10
Stir-fry the pork over medium heat until the outside is no longer pink and appears cooked. Keep stirring to prevent the pieces from sticking together.
Step 11
When the pork is mostly cooked, add the sliced onions to the pan. Continue to stir-fry until the onions become translucent and tender.
Step 12
Finally, just before turning off the heat, drizzle in sesame oil (1 Tbsp) and sprinkle with sesame seeds for a final touch of rich flavor and aroma.
Step 13
And there you have it! A deliciously clean and spicy Jeyuk Bokkeum made with gochugaru. It looks as good as it smells, doesn’t it?
Step 14
This stir-fried pork is fantastic served with rice, wrapped in lettuce or cabbage leaves. For a delightful drinking snack, try pairing it with pan-fried tofu grilled in sesame oil. Enjoy your meal!
