Korean Pork & Wild Chive Stir-fry
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. The wild chives release a sharp, garlicky bite that cuts through the rich, spicy pork. Onions caramelize lightly during cooking, adding natural sweetness that rounds out the heat. The dish is cooked quickly over high heat to preserve the fresh aroma of the chives.
Adjust Servings
Instructions
- 1
Slice pork bite-size and marinate with gochujang, gochugaru, soy sauce, and minced garlic for 10 minutes.
- 2
Cut wild chives into 4 cm lengths and slice the onion thinly.
- 3
Heat oil in a pan and stir-fry onion for 1 minute to bring out sweetness.
- 4
Add marinated pork and stir-fry over medium-high heat for 5-6 minutes until fully cooked.
- 5
Add wild chives, toss quickly for 1 minute, then finish with sesame oil.
- 6
Turn off heat, rest for 1 minute, and serve.
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