Spicy & Savory Pork Belly Bulgogi Stir-fry (Daepae Samgyeopsal Jeyuk Bokkeum)
A Delectable Pork Belly Stir-fry Inspired by Chef Baek Jong-won’s Duruchigi Recipe
This recipe is a creative take on Chef Baek Jong-won’s Duruchigi, adapted for thinly sliced pork belly (Daepae Samgyeopsal) to be enjoyed as a dry stir-fry, perfect for wrapping in lettuce leaves. While referencing the original recipe, we’ve adjusted ingredient quantities and made substitutions for a more home-style flavor. It’s incredibly versatile – delicious mixed with rice, served over rice with a fried egg, or enjoyed as a fresh wrap. The balanced sweet and savory taste makes it a hit with both adults and children.
Main Ingredients- 600g thinly sliced pork belly (Daepae Samgyeopsal)
- 2 large leeks
- 1 king oyster mushroom
- 15 cloves garlic
Soy Sauce Seasoning- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (Mirin or Cheongju)
- 1 Tbsp sugar
Spicy Scallion Sauce- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp vinegar
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (Mirin or Cheongju)
- 1 Tbsp sugar
Spicy Scallion Sauce- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp vinegar
- 1 Tbsp sugar
Cooking Instructions
Step 1
Prepare all ingredients thoroughly.
Step 2
– Wash the leeks well under running water, then slice them thinly on a diagonal. Tip: If shredding leeks is inconvenient or you dislike them tangling up during cooking, slicing them thinly on a diagonal like this is a great alternative. They maintain their shape well and don’t become too mushy when cooked. – Peel and thinly slice the garlic cloves. – Trim the ends of the king oyster mushroom, cut it in half lengthwise, and then slice it diagonally into bite-sized pieces.
Step 3
– In a small bowl, combine all the ‘Soy Sauce Seasoning’ ingredients: 2 Tbsp soy sauce, 2 Tbsp cooking wine, and 1 Tbsp sugar. Stir until the sugar is dissolved. – In another bowl, mix all the ‘Spicy Scallion Sauce’ ingredients: 1 Tbsp gochujang, 2 Tbsp gochugaru, 4 Tbsp vinegar, and 1 Tbsp sugar. Whisk until smooth.
Step 4
These long, thin diagonal slices of leek prevent tangling and help retain a nice crispness when stir-fried. Try this tip – it makes a difference!
Step 5
– Add the diagonally sliced leeks to the bowl with the ‘Spicy Scallion Sauce’. Gently toss to coat the leeks evenly with the sauce. Ensure all pieces are well-seasoned.
Step 6
– Place the thinly sliced pork belly and sliced garlic into a dry, unheated pan. Begin stir-frying over medium heat. The fat from the pork belly will render out as it cooks.
Step 7
– Once the pork belly starts to cook, add the pre-mixed ‘Soy Sauce Seasoning’ to the pan. Stir well to coat the pork with the savory sauce as it cooks.
Step 8
– Add the prepared king oyster mushrooms to the pan and continue stir-frying. Tip: The leeks, already coated in sauce, can become soft and watery if cooked for too long. It’s best to fully cook the pork and mushrooms first, then add the leeks at the very end. If cooking for children, you can set aside a portion of the pork at this stage before adding the leeks. The soy sauce seasoning alone makes it pleasantly sweet and savory, ideal for kids.
Step 9
– When the pork and mushrooms are fully cooked and tender, add the sauced leeks to the pan. Stir-fry quickly just until the leeks are slightly wilted and everything is well combined. Turn off the heat immediately to maintain the leeks’ crispness.
Step 10
And there you have it – a delicious Daepae Samgyeopsal Jeyuk Bokkeum! Its tempting appearance and rich flavor are sure to make you want to finish your rice in no time. Enjoy your meal!
