Korean Soy Glazed Pork Neck Stir-fry

Quick answer

Total time: 29 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

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.

Ingredients (4 servings)

Ingredient	Amount	Unit
pork neck	500	g
large green onion	130	g
onion	130	g
soy sauce	2	tbsp
oyster sauce	1	tbsp
sugar	1	tbsp
minced garlic	1	tbsp
neutral oil	1	tbsp
sesame seeds	1	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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.
2

Season

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.
3

Control

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.
4

Heat

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.
5

Control

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Thinly sliced pork neck and large green onions glazed in caramelized soy and oyster sauce.
Finish cue: Turn off the heat, toss with 1 teaspoon sesame seeds, and serve immediately while glossy.