Korean Soy Glazed Pork Neck Stir-fry
Quick answer
Daepa moksal ganjang bokkeum is a quick stir-fry of thinly sliced pork neck with Korean large green onion, soy sauce, and oyster sauce.
What makes this special
- Thinly sliced pork neck and large green onions glazed in caramelized soy and oyster sauce.
- Soy sauce and oyster sauce caramelize on pork neck, creating a glossy coating
- Green onion added after meat is nearly done to keep its sweetness and bite
Key ingredients
Core cooking flow
- 1 Slice 500 g pork neck about 5 mm thick so it cooks quickly without drying.
- 2 Mix 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar...
- 3 Heat the pan well over medium-high heat, add 1 tablespoon neutral oil, and s...
Daepa moksal ganjang bokkeum is a quick stir-fry of thinly sliced pork neck with Korean large green onion, soy sauce, and oyster sauce. Pork neck has enough fat marbled through it to stay moist under high heat without drying out the way leaner cuts do, and the thin slicing ensures it cooks through in under two minutes. Soy sauce and oyster sauce hit the hot pan and caramelize quickly, forming a glossy coating on the meat's surface that is simultaneously salty, sweet, and slightly sticky. Onion releases its moisture as it cooks, naturally loosening the sauce and preventing it from thickening into a paste. The large green onion is cut on a diagonal into generous sections and added near the end - put in too early, it goes limp and loses its character, but added at the right moment, the edges char lightly while the inside turns translucent and releases a sweet, sharp fragrance that is distinct from the smaller variety. The combination of the caramelized meat and the barely-cooked green onion makes this an equally effective banchan over rice or an accompaniment to drinks.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Slice 500 g pork neck about 5 mm thick so it cooks quickly without drying.
Cut 130 g onion into thick strips, then cut 130 g large green onion diagonally into 5 cm pieces and keep it separate for the end.
- 2Season
Mix 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, and 1 tablespoon minced garlic until the sugar mostly dissolves. A smooth sauce coats the pork evenly and is less likely to scorch in the hot pan.
- 3Control
Heat the pan well over medium-high heat, add 1 tablespoon neutral oil, and spread the pork in a single layer.
Leave it untouched for about 1 minute at first, because crowding and constant stirring draw out moisture.
- 4Heat
When the pork edges turn brown, flip and stir-fry for about 2 more minutes.
Add the onion and cook another 2 minutes, until it turns translucent and releases enough moisture to loosen the pan glaze.
- 5Control
Pour in the sauce and keep the heat at medium-high, stir-frying for about 2 minutes as it reduces.
When the sauce darkens and clings glossily to the pork instead of pooling, add the green onion.
- 6Finish
Stir-fry the green onion for only 1 1/2 to 2 minutes, just until the edges soften and the centers look slightly translucent.
Turn off the heat, toss with 1 teaspoon sesame seeds, and serve immediately while glossy.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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