Spicy & Sweet Pork Stir-fry (Duruchigi)
Your Go-To Pork Dish: Duruchigi or Jeyuk-bokkeum
The line between Duruchigi and Jeyuk-bokkeum can be a bit blurry, but today, I decided it was the perfect day to make this dish! My husband mentioned that Chef Baek Jong-won said it doesn’t matter whether you marinate the meat or not for Duruchigi, so I tried it without marinating. As always, pork dishes are delicious no matter what! This recipe is a crowd-pleaser, with tender pork coated in a savory, slightly sweet, and spicy sauce, complemented by the delightful chewiness of rice cakes and the crispness of fresh vegetables. It’s a fantastic meal for any day, perfect for lunch or dinner.
Main Ingredients
- 1 Tbsp cooking oil
- 400g pork shoulder (front leg)
- 1 tsp black pepper
- 1/2 carrot
- 1 onion
- 10 Tteokguk tteok (rice cake soup slices)
- 1 handful cabbage
- 1 handful green onions
- 1 Tbsp sesame seeds
Spicy & Sweet Sauce
- 1 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp oligodang (corn syrup) or similar sweetener
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp oligodang (corn syrup) or similar sweetener
- 2 Tbsp soy sauce
Cooking Instructions
Step 1
Heat a pot over medium-high heat and add about 1 tablespoon of cooking oil. Add the 400g of pork shoulder and sprinkle with 1 teaspoon of black pepper to help remove any gamey odors. Stir-fry until the pork is nicely browned.
Step 2
While the pork is cooking, let’s prepare the sauce. In a bowl, combine 1 tablespoon of minced garlic, 2 tablespoons of gochujang, 2 tablespoons of gochugaru, 1 tablespoon of oligodang, and 2 tablespoons of soy sauce. Mix well until thoroughly combined.
Step 3
Once the pork is about halfway cooked, add the prepared sauce to the pot. Stir well to coat the pork evenly with the sauce and continue to stir-fry.
Step 4
Now, add the vegetables. Add the 1/2 carrot (sliced) and 1 onion (sliced). Cover the pot and let the ingredients cook together. I love adding about a handful of cabbage for extra crunch and flavor, and 10 pieces of tteokguk tteok for a chewy texture!
Step 5
Cook for about 5 minutes with the lid on. Then, remove the lid, add a handful of chopped green onions, and stir everything together for a final stir-fry to finish the dish. Don’t forget to sprinkle with 1 tablespoon of sesame seeds at the end for that extra nutty aroma and flavor. Enjoy your delicious Duruchigi!
