Korean Spicy Pork Duruchigi
Quick answer
Duruchigi is a Korean spicy pork stir-fry made by flash-cooking sliced pork shoulder with onions and scallions in a gochujang-based sauce over high heat.
What makes this special
- Marbled pork shoulder hits high heat to seal in juices before the gochujang glaze coats every slice.
- Pork shoulder fat-to-meat ratio keeps moisture under high-heat stir-fry
- Short cook over intense flame adds wok char beyond the marinade flavor
Key ingredients
Core cooking flow
- 1 Slice 300 g pork shoulder thinly into 3 cm bite-size pieces so it seasons quickly and stays tender.
- 2 In a bowl, mix 2 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon...
- 3 Toss the pork with the sauce and marinate for just 10 minutes.
Duruchigi is a Korean spicy pork stir-fry made by flash-cooking sliced pork shoulder with onions and scallions in a gochujang-based sauce over high heat. Pork shoulder has a balanced ratio of fat to lean meat, which prevents it from drying out even at the high temperatures required for a proper stir-fry. The intense heat chars the edges of the meat slightly and introduces a smoky wok flavor that deepens the dish beyond what the seasoning alone provides. Gochujang contributes fermented chili heat and a savory, slightly sweet undertone, while added sugar reinforces that sweetness, and scallions provide a sharp, clean finish in the back of the palate. Cooking the onion first to soften before adding the meat controls the amount of liquid released and keeps the sauce from becoming watery. Duruchigi works as a straightforward rice side dish, wrapped in lettuce leaves, or as the protein base for fried rice with the leftovers. It ranks among the most dependable everyday pork dishes in Korean restaurants and home kitchens, and also sees regular use as a late-night snack or drinking table side.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Season
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.
- 4Control
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.
- 5Heat
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.
- 6Finish
Add the scallion and stir-fry for another 1 to 2 minutes to bring out its sharp aroma.
Turn off the heat when the sauce reduces to a glossy coating that clings to the meat, then serve immediately.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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