Korean Pork & Crown Daisy Stir-fry
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Crown daisy enters only after the pork is cooked in this doenjang stir-fry, keeping the greens out of the pan during the longer meat stage.
Read more
Pat 250 g pork shoulder dry, coat it evenly with 1.5 tablespoons doenjang, 0.5 tablespoon gochujang, and 1 tablespoon minced garlic, and leave it for 10 minutes. Trim the tough ends from 120 g crown daisy and cut it into 5 cm lengths. Slice 80 g onion and 40 g green onion thinly. Heat 1 tablespoon cooking oil over medium heat and cook the onion for about 1 minute, until only its edges become translucent. Raise the heat to high and spread the seasoned pork thinly. During the first minute, loosen only the edges instead of turning every piece constantly, while watching that the bean paste does not scorch in one spot. Continue for another 4 to 5 minutes, until no red meat remains and the seasoning looks glossy. If the doenjang begins to harden brown against the pan, lower the heat and keep the pork moving. Add the green onion and crown daisy for the final 1 to 1.5 minutes. Finish with 1 tablespoon sesame oil and remove the pan from the heat as soon as the leaves begin to wilt while their color remains bright.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Pat 250 g pork shoulder slices dry with paper towels so the seasoning clings instead of steaming.
Rub evenly with 1.5 tbsp doenjang, 0.5 tbsp gochujang, and 1 tbsp minced garlic, then marinate for 10 minutes.
- 2Prep
Trim any tough ends from 120 g crown daisy, then cut it into 5 cm lengths so it wilts quickly at the end.
Slice 80 g onion and 40 g green onion moderately thin, keeping the pieces easy to toss.
- 3Control
Heat a pan over medium heat, then add 1 tbsp neutral oil and swirl to coat.
Add the onion and stir-fry for about 1 minute, just until the edges look slightly translucent and the sweetness starts to come out.
- 4Season
Raise the heat to high and spread the marinated pork in a thin layer.
For the first minute, avoid constant stirring so it can sear, but loosen the edges as needed to keep the doenjang seasoning from sticking and scorching.
- 5Season
Cook the pork for another 4-5 minutes until no pink remains and the seasoning forms a glossy coating.
If the doenjang begins sticking to the pan, lower the heat and keep turning the meat.
- 6Finish
Add the green onion and crown daisy, then toss quickly for only 1 to 1.5 minutes.
When the crown daisy turns vivid green and just begins to wilt, drizzle with 1 tbsp sesame oil and serve right away.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ssukgat-dwaeji-doenjang-bokkeum braises pork shoulder in fermented bean paste with fresh crown daisy.
- Finish cue
- Cook the pork for another 4-5 minutes until no pink remains and the seasoning forms a glossy coating.
- Avoid this
- Trim any tough ends from 120 g crown daisy, then cut it into 5 cm lengths so it wilts quickly at the end.
- Substitution
- During the first minute, loosen only the edges instead of turning every piece constantly, while watching that the bean paste does not scorch in one spot.
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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