Korean Young Radish Pork Stir-fry
Quick answer
Yeolmu-dwaejigogi-bokkeum is a spicy Korean stir-fry of pork shoulder marinated in gochujang, gochugaru, and soy sauce, cooked together with young radish greens (yeolmu).
What makes this special
- Yeolmu-dwaejigogi-bokkeum sears pork shoulder before adding young radish greens for a spicy finish.
- Pork shoulder stir-fried four minutes on high to sear the surface first
- Young radish added last and cooked only four minutes to stay crisp without raw bitterness
Key ingredients
Core cooking flow
- 1 Rinse 220 g young radish greens several times to remove grit, then cut them into 5 cm pieces.
- 2 Season 300 g pork shoulder slices with 1.5 tbsp gochujang, 1 tbsp gochugaru...
- 3 Heat a pan over high heat, add 1 tbsp cooking oil, then stir-fry 100 g thick-sliced onion for 1 minute.
Yeolmu-dwaejigogi-bokkeum is a spicy Korean stir-fry of pork shoulder marinated in gochujang, gochugaru, and soy sauce, cooked together with young radish greens (yeolmu). The pork is seared first over high heat for four minutes, then the greens are added on medium heat for another four minutes - just long enough to wilt without losing their fresh bite. The gochujang heat contrasts with the crisp, slightly grassy stems of the yeolmu, and sesame oil ties the flavors together at the end. It is a seasonal dish best made when young radish greens are in peak supply during summer.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Rinse 220 g young radish greens several times to remove grit, then cut them into 5 cm pieces.
Keep thicker stems together so they can hit the pan first and cook evenly.
- 2Season
Season 300 g pork shoulder slices with 1.5 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, and 1 tbsp minced garlic.
Let it stand for 10 minutes so the surface absorbs the seasoning.
- 3Control
Heat a pan over high heat, add 1 tbsp cooking oil, then stir-fry 100 g thick-sliced onion for 1 minute.
Stop when the edges look translucent, before the onion softens too much.
- 4Control
Add the marinated pork, spread it out, and stir-fry over high heat for 4 minutes.
Keep tossing before the spicy paste sticks hard to the pan, and cook until the red raw color fades.
- 5Control
Add the thicker young radish stems first, lower to medium heat, and stir-fry for 2 minutes.
Add the leaves and cook 2 minutes more, just until wilted but still crisp.
- 6Finish
If extra liquid collects, stir-fry over medium heat for about 30 seconds to help the seasoning coat the pork and greens.
Turn off the heat, mix in 1 tbsp sesame oil, and 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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