Restaurant-Style Spicy Pork Stir-Fry (Jeyuk Duruchigi): Your New Favorite Meal!
Recreate Authentic Korean Canteen Jeyuk Duruchigi at Home
Inspired by a neighbor’s post about canteen-style duruchigi, I’ve crafted this recipe for a truly satisfying Jeyuk Duruchigi. This dish, bursting with sweet and spicy flavors, is the perfect companion to a bowl of steaming white rice and a chilled glass of soju or makgeolli. Get ready to discover a recipe that’s sure to become a staple in your home cooking!
Main Ingredients- Pork Belly 200g
- Pork Shoulder 200g (or Pork Neck)
- Fresh Chives 1 handful (approx. 50g)
- Well-Fermented Kimchi 1/4 head
Crunchy Bean Sprout Salad- Bean Sprouts 1 bag (approx. 200g)
- Minced Garlic 1.5 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Sesame Oil 1 Tbsp (for nutty flavor)
Perfectly Balanced Sauce- Gochugaru (Korean Chili Flakes) 2 Tbsp (adjust for spice level)
- Gochujang (Korean Chili Paste) 3 Tbsp (for depth of flavor)
- Soy Sauce 1.5 Tbsp (for umami)
- Cooking Wine (Mirin) 1 Tbsp (to tenderize and add gloss)
- Black Pepper 1 tsp (for aroma)
- Sesame Oil 1 Tbsp (for richness and shine)
- Minced Garlic 1 Tbsp (for fragrance)
- Sugar 1.5 Tbsp (adjust for sweetness, enhances other flavors)
- Bean Sprouts 1 bag (approx. 200g)
- Minced Garlic 1.5 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Sesame Oil 1 Tbsp (for nutty flavor)
Perfectly Balanced Sauce- Gochugaru (Korean Chili Flakes) 2 Tbsp (adjust for spice level)
- Gochujang (Korean Chili Paste) 3 Tbsp (for depth of flavor)
- Soy Sauce 1.5 Tbsp (for umami)
- Cooking Wine (Mirin) 1 Tbsp (to tenderize and add gloss)
- Black Pepper 1 tsp (for aroma)
- Sesame Oil 1 Tbsp (for richness and shine)
- Minced Garlic 1 Tbsp (for fragrance)
- Sugar 1.5 Tbsp (adjust for sweetness, enhances other flavors)
Cooking Instructions
Step 1
First, in a small bowl, combine all the sauce ingredients: gochugaru, gochujang, soy sauce, cooking wine, black pepper, sesame oil, minced garlic, and sugar. Whisk thoroughly until well blended. Set aside.
Step 2
Prepare the main ingredients by slicing the pork belly and pork shoulder into bite-sized pieces (about 2-3 cm). Slice the kimchi into similar sizes. Rinse the chives and cut them into 3-4 cm lengths.
Step 3
Heat a pan over medium heat. Add the pork shoulder and pork belly and stir-fry until the surface is lightly browned and some fat has rendered out.
Step 4
When the pork is about 80% cooked, add the prepared sauce to the pan. Stir-fry, ensuring the sauce evenly coats each piece of meat, creating a glistening layer. Be careful not to burn the sauce by adjusting the heat as needed.
Step 5
Add the sliced kimchi to the pan and stir-fry with the pork. Continue to cook until the kimchi becomes translucent and tender. This allows the kimchi’s deep flavor to meld beautifully with the pork.
Step 6
Next, add the prepared bean sprout salad. To make the salad: blanch the bean sprouts in boiling water for about a minute, then immediately rinse under cold water and drain well. In a bowl, toss the bean sprouts with minced garlic, gochugaru, and sesame oil. No additional salt is needed. Add this mixture to the pan and stir-fry briefly with the other ingredients.
Step 7
Finally, add the prepared chives and stir-fry for just about 30 seconds until they are slightly wilted. You want to retain their fresh aroma and a slight crunch. Once all ingredients are well combined, your restaurant-style Jeyuk Duruchigi is ready! Serve hot with rice and enjoy.
