Korean Pork & Wild Chive Stir-fry
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Dallae-dwaejigogi-bokkeum is a Korean springtime stir-fry of pork shoulder tossed in a gochujang and chili flake sauce, then topped generously with raw wild chives.
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The wild chives release a sharp, garlicky bite that cuts through the rich, spicy pork - stimulating while staying fresh rather than heavy. Onions caramelize lightly during cooking, adding natural sweetness that rounds out the heat and prevents the chili paste from turning one-dimensionally harsh. The dish must be cooked quickly over high heat to preserve the volatile aromatic compounds in the chives; extended cooking kills the fragrance that makes dallae worth using in the first place. Either pork shoulder or belly works well here, and the chives should be added at the very end rather than marinated or cooked through - they contribute perfume, not substance. The window for dallae in Korea is short, typically a few weeks in early spring, which makes this a seasonal dish eaten with some urgency while the ingredient is at its best.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 300 g of pork shoulder into bite-sized pieces and toss evenly with 1.5 tablespoons of gochujang, 1 tablespoon of red pepper flakes, 1 tablespoon of soy sauce, and 1 tablespoon of minced garlic. Marinate for 10 minutes.
- 2Prep
Cut 80 g of wild chives into 4 cm pieces and shred 120 g of onion into thick strips.
Keep the white root part of the wild chives separate since it has a stronger aroma.
- 3Heat
Heat 1 tablespoon of cooking oil in a hot pan, add the onion, and stir-fry for 1 minute to draw out its sweetness.
- 4Control
Add the marinated pork and stir-fry over medium-high heat for 5 to 6 minutes until fully cooked.
The meat is done when the pink disappears and the sauce color deepens.
- 5Control
Add wild chives and stir-fry briskly over medium-high heat for just 1 minute.
Move on when the white stems turn slightly translucent and a pungent aroma rises from the pan.
- 6Finish
Turn off the heat and let sit for 1 minute so residual heat can reach the wild chives, then drizzle 1 teaspoon of sesame oil, toss lightly, and plate to serve.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Savory pork shoulder tossed in gochujang and topped with pungent, raw wild chives.
- Finish cue
- Move on when the white stems turn slightly translucent and a pungent aroma rises from the pan.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 9 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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