Korean Pork & Crown Daisy Stir-fry
Quick answer
Ssukgat-dwaeji-doenjang-bokkeum is a Korean stir-fry of pork shoulder marinated in doenjang (fermented soybean paste) and gochujang, cooked with onion and scallion before...
What makes this special
- Ssukgat-dwaeji-doenjang-bokkeum braises pork shoulder in fermented bean paste with fresh crown daisy.
- Doenjang and gochujang blend gives pork shoulder deep fermented umami
- 90-second ssukgat finish preserves its herbal scent and green color
Key ingredients
Core cooking flow
- 1 Pat 250 g pork shoulder slices dry with paper towels so the seasoning clings instead of steaming.
- 2 Trim any tough ends from 120 g crown daisy, then cut it into 5 cm lengths so it wilts quickly at the end.
- 3 Heat a pan over medium heat, then add 1 tbsp neutral oil and swirl to coat.
Ssukgat-dwaeji-doenjang-bokkeum is a Korean stir-fry of pork shoulder marinated in doenjang (fermented soybean paste) and gochujang, cooked with onion and scallion before crown daisy is tossed in at the end. The doenjang penetrates the pork during marination, producing a deep, salty fermented savoriness once seared. Crown daisy is added briefly to keep its herbal fragrance and gentle bitterness intact, which cuts through the richness of the pork fat. The contrast between the heavy, umami-laden meat and the bright green aromatics keeps each bite balanced.
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
Stir-fry the pork for another 4-5 minutes, until no pink remains and the sauce looks glossy on the meat.
If the doenjang tastes too salty or the pan dries out, add 1 tbsp water to soften the seasoning.
- 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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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