Soo-mi’s Side Dishes – Spicy Pork Duruchigi

There are several types of Korean spicy pork dishes from gochujang dweji bulgogi (spicy Korean red pepper paste pork), jeyuk bokkeum (spicy stir-fried pork), and spicy pork duruchigi (which is what we will focus on today)! These are all variations of spicy pork dishes.

Gochujang dweji bulgogi always contains red pepper paste in the spicy sauce, jeyuk bokkeum can but does not always contain red pepper paste. That will depend on the recipe but both are stir-fried on top of a fry pan and sometimes barbecued on a grill outside on a nice hot summer day.

Duruchigi is slightly different from the first two where water is often added during the stir-frying process which adds to a saucier sizzle than a grilled flavor. Today is another recipe from Kim Soomi grandma and she noted that she doesn’t actually like adding water but the abundance of onions in her recipe brings out a lot of water which creates a very similar effect. Duruchigi has a spicy but softer and saucier flavor than the grilled flavor of the other variations.

All types are delicious! The key to this recipe is that it’s fairly simple, saucey and delicious!

And of course, a few photos from the episode! 

thin slices of pork!!

massage the meat with the marinade!

saucy spicy pork

the delicious bite perfect with white rice

INGREDIENTS

• 1/2 lb (1/4 kg) pork shoulder
  • thinly sliced (if thinly sliced pork shoulder is not available, any other pork cut will work as long as it is very thinly sliced)
• 1 Tbsp mirin
• pinch of black pepper
• 1/2 onion
• 1 green onion
• 1 spicy pepper
  • jalapeno, serrano peppers work well here

MARINADE SAUCE

• 2 Tbsp Korean red pepper paste
• 1 Tbsp Korean red pepper flakes
• 1 ¼ Tbsp soy sauce
• 1 Tbsp sugar
• 1 Tbsp plum extract (maesil cheong)
• 1 ½ minced garlic
• ½ tsp minced ginger

FINISHING TOUCHES

• ½ Tbsp sesame oil 
• pinch of toasted sesame seeds 

INSTRUCTIONS

1. Place the pork into a medium sized bowl and add the mirin and black pepper. Massage the meat a few times to mix in the mirin evenly through the meat. Set aside for about 20 minutes. This will help eliminate any meat odors that Koreans like to avoid.

2. Slice the onions, green pepper and peppers.

3. Mix all the marinade ingredients into a small bowl.

4. After the 20 minutes are done from step 1, add the marinade sauce ingredients and onions into the bowl of pork! Mix the sauce in well and refrigerate for at least 30 minutes.
(After the marinade, the onions will be much softer)

5. Heat a medium sized frypan, add a bit of oil and add in the bowl of pork and onions to begin stir-frying. The onions will bring out a bit of water, continue to stir-fry until the meat is cooked through. Increase the heat a bit if there is too much water/moisture from the onions so it evaporates. I prefer the meat to have less moisture but others enjoy it a bit saucy and so that is up to your taste!

6. Once the meat is done cooking through, add in the sesame oil and remove from heat. Plate the meat on a pretty plate and sprinkle with toasted sesame seeds. Enjoy with a hot bowl of rice and some kimchi!

Print Recipe

Spicy Pork Duruchigi from “Soo-mi’s Side Dish”

Servings

2 people

Ingredients

• ½ lb pork shoulder thinly sliced (if thinly sliced pork shoulder is not available, any other pork cut will work as long as it is very thinly sliced)
• 1 Tbsp mirin
• Pinch of black pepper
• ½ onion
• 1 green onion
• 1 spicy pepper jalapeno, serrano etc

Marinade Sauce

• 2 Tbsp Korean red pepper paste
• 1 Tbsp Korean red pepper flakes
• 1 ¼ Tbsp soy sauce
• 1 Tbsp sugar
• 1 Tbsp maesil cheong plum flavored extract. Can be substituted for ½ Tbsp of sugar or honey
• 1½ minced garlic
• ½ tsp minged ginger

Finishing Touches

• ½ Tbsp sesame oil
• Pinch of toasted sesame seeds

Servings 2 people Ingredients ½ lb pork shoulder thinly sliced (if thinly sliced pork shoulder is not available, any other pork cut will work as long as it is very thinly sliced) 1 Tbsp mirin Pinch of black pepper ½ onion 1 green onion 1 spicy pepper jalapeno, serrano etc Marinade Sauce 2 Tbsp Korean red pepper paste 1 Tbsp Korean red pepper flakes 1 ¼ Tbsp soy sauce 1 Tbsp sugar 1 Tbsp maesil cheong plum flavored extract. Can be substituted for ½ Tbsp of sugar or honey 1½ minced garlic ½ tsp minged ginger Finishing Touches ½ Tbsp sesame oil Pinch of toasted sesame seeds

Instructions

1. Place the pork into a medium sized bowl and add the mirin and black pepper. Massage the meat a few times to mix in the mirin evenly through the meat. Set aside for about 20 minutes. This will help eliminate any meat odors that Koreans like to avoid.
2. Slice the onions, green pepper and peppers.

   
3. Mix all the marinade ingredients into a small bowl.

   
4. After the 20 minutes are done from step 1, add the marinade sauce ingredients and onions into the bowl of pork! Mix the sauce in well and refrigerate for at least 30 minutes.

   
5. (After the marinade, the onions will be much softer)

   
6. Heat a medium sized frypan, add a bit of oil and add in the bowl of pork and onions to begin stir-frying. The onions will bring out a bit of water, continue to stir-fry until the meat is cooked through. Increase the heat a bit if there is too much water/moisture from the onions so it evaporates. I prefer the meat to have less moisture but others enjoy it a bit saucy and so that is up to your taste!

   
7. Once the meat is done cooking through, add in the sesame oil and remove from heat. Plate the meat on a pretty plate and sprinkle with toasted sesame seeds. Enjoy with a hot bowl of rice and some kimchi!