Korean Spicy Pork Duruchigi
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Pork shoulder has enough fat running through it that a fast, very hot stir-fry in gochujang marinade does not dry it out.
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Color is a poor guide to doneness, though, and a thermometer should show the thickest piece at 75°C or higher for more than a minute.
Ingredients
Instructions
- 1
Slice 300 g pork shoulder thinly into 3 cm bite-size pieces so it seasons quickly and stays tender.
Cut 120 g onion into thick strips, then slice 60 g scallion on the diagonal and keep the vegetables separate.
- 2
In a bowl, mix 2 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, 1 tablespoon minced garlic, and 1 teaspoon sugar until smooth. Press out thick clumps so the sauce coats the pork evenly later.
- 3
Toss the pork with the sauce and marinate for just 10 minutes.
Do not hold it too long at this stage; the goal is a red coating on the surface, not a wet pool of seasoning.
- 4
Preheat the pan well over high heat, then stir-fry the onion first for about 1 minute.
When the edges turn slightly translucent, the onion will release less water after the pork goes in.
- 5
Add the marinated pork and keep the heat high, stir-frying quickly for about 3 minutes.
Spread the pieces across the pan so they brown instead of steaming; stop this stage when no pink remains and edges lightly brown.
- 6
Add the scallion and stir-fry for another 1 to 2 minutes, then check the center of the thickest pork with a thermometer.
Heat it to at least 75°C for at least 1 minute and serve when the sauce coats the meat. Time and color alone do not establish doneness.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 家庭での食中毒予防
厚生労働省 · Checked: 2026-09-29
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