Spicy Stir-fried Pork (Duru-chigi): A Flavorful Recipe with Fresh Vegetables
Delicious Spicy Stir-fried Pork (Duru-chigi)
Enjoy a hearty and flavorful Korean dish of spicy stir-fried pork (Duru-chigi) served with a variety of fresh vegetables. This recipe is sure to become a favorite, perfect for enjoying with a bowl of rice!
Main Ingredients- Pork (for stir-frying) 200g
- Bean sprouts 1 handful (approx. 200g)
- Green onion 1/2 stalk (approx. 50g)
- Onion 1 (approx. 100g)
Duru-chigi Seasoning- Gochujang (Korean chili paste) 2 Tbsp
- Minced garlic 1/2 Tbsp
- Sugar 1 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Flavor essence 1 Tbsp (can substitute with 0.5 tsp ginger juice + 1 Tbsp cooking wine)
- Green onion 1/5 stalk (finely chopped)
- Black pepper, a pinch
Bean Sprout Seasoning- Gochugaru (Korean chili flakes) 1 Tbsp
- Guk-ganjang (Korean soup soy sauce) 1 Tbsp
- Minced garlic 1 tsp
- Sesame oil 1 tsp
- Toasted sesame seeds 1 Tbsp
Pickled Green Onion & Onion Dressing- Sugar 1 Tbsp
- Vinegar 2 Tbsp
- Salt 1/2 tsp
- Ice cubes (in cold water) 4-5 pieces (approx. 1/2 cup)
- Gochujang (Korean chili paste) 2 Tbsp
- Minced garlic 1/2 Tbsp
- Sugar 1 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Flavor essence 1 Tbsp (can substitute with 0.5 tsp ginger juice + 1 Tbsp cooking wine)
- Green onion 1/5 stalk (finely chopped)
- Black pepper, a pinch
Bean Sprout Seasoning- Gochugaru (Korean chili flakes) 1 Tbsp
- Guk-ganjang (Korean soup soy sauce) 1 Tbsp
- Minced garlic 1 tsp
- Sesame oil 1 tsp
- Toasted sesame seeds 1 Tbsp
Pickled Green Onion & Onion Dressing- Sugar 1 Tbsp
- Vinegar 2 Tbsp
- Salt 1/2 tsp
- Ice cubes (in cold water) 4-5 pieces (approx. 1/2 cup)
- Sugar 1 Tbsp
- Vinegar 2 Tbsp
- Salt 1/2 tsp
- Ice cubes (in cold water) 4-5 pieces (approx. 1/2 cup)
Cooking Instructions
Step 1
Prepare the pork cut for stir-frying. Wash the bean sprouts thoroughly. Slice the green onion lengthwise into thin strips using a vegetable julienne peeler or a knife. If using a regular knife, you can halve the green onion lengthwise first and then thinly slice it.
Step 2
In a bowl, combine all the Duru-chigi seasoning ingredients: gochujang, minced garlic, sugar, gochugaru, flavor essence (or ginger juice and cooking wine substitute), chopped green onion, and black pepper. Mix well to create the seasoning paste.
Step 3
Add the prepared Duru-chigi seasoning paste to the pork and mix gently with your hands until well coated. Let it marinate for about 10 minutes to allow the flavors to meld.
Step 4
Heat a pan over low heat and begin stir-frying the marinated pork. It’s important to start on low heat to prevent the seasoning from burning. Once the pork starts releasing its juices and fat, increase the heat to medium or high and continue stir-frying until the pork is golden brown and cooked through. Be careful not to overcook, as this can make the pork tough. Stir-fry just until the pork is still moist. Finish by sprinkling a pinch of black pepper.
Step 5
Rinse the thinly sliced green onions and onions under cold water to remove any strong, pungent flavors. In a bowl, combine the drained green onions and onions with 1 Tbsp sugar, 2 Tbsp vinegar, and 1/2 tsp salt. Add a few ice cubes and let it pickle for 10 minutes. The ice helps maintain the crispness of the vegetables.
Step 6
Blanch the bean sprouts until crisp. In a pot, combine the bean sprouts, about 1/2 cup of water, and a pinch of salt. Cover and bring to a boil. Once boiling, cook for about 2 minutes. Then, turn off the heat and let it steam, covered, for an additional 3-5 minutes without opening the lid immediately. This steaming method ensures the bean sprouts are crisp and free from any ‘fishy’ smell. Drain the blanched bean sprouts and mix them with 1 Tbsp gochugaru, 1 Tbsp guk-ganjang, 1 tsp minced garlic, 1 tsp sesame oil, and 1 Tbsp toasted sesame seeds. Toss well to create the seasoned bean sprout side dish.
