Kimchi Pork Duruchigi (Saucy Korean Stir-fry)
A saucy duruchigi made by simmering pork shoulder and well-fermented kimchi until tender and moist. Water goes in so the sauce reduces to a glossy, saucy finish — great over rice or as a side with drinks.
Ingredients
Main
- Pork shoulder350g
- Kimchi1 cup
- Onion1/2
- CarrotA little
- Green onion1 stalk
- Chili pepper1
Marinade
- Brown sugar2 tbsp
- Gochujang (red chili paste)1 tbsp
- Soy sauce2 tbsp
- Minced garlic1 tbsp
- Red pepper flakes (gochugaru)1 tbsp
- Sesame oil1/2 tbsp
- Water1/2 cup
- Ginger powderA little (optional)
- Toasted sesame seedsA little
Directions
- 1
Slice the pork shoulder thin, trim any large pieces smaller, and drain off the blood.
- 2
Cut well-fermented kimchi into bite-sized pieces.
- 3
Julienne the onion and carrot, cut the green onion into big pieces, and slice the chili pepper into rings.
- 4
Mix brown sugar, gochujang, soy sauce, minced garlic, red pepper flakes, sesame oil, water, and ginger powder to make the duruchigi sauce.
- 5
Heat oil generously in a pan and stir-fry the green onion until fragrant.
- 6
Once the green onion is fragrant, add the pork and stir-fry.
- 7
Break up the meat as it cooks, and once the surface changes color, sprinkle in the brown sugar.
- 8
Once the sugar turns glossy, add the kimchi and stir-fry together.
- 9
Add the prepared sauce and simmer down, stirring, until the mixture turns soft and moist.
- 10
Once the sauce has reduced to a saucy consistency, stir in the red pepper flakes for a vivid red color.
- 11
Once the pepper flakes are evenly mixed in, add the green onion, onion, and chili pepper and stir-fry briefly.
- 12
Once everything is glossy and moist, drizzle in sesame oil to finish.
- 13
Plate generously and sprinkle with toasted sesame seeds to finish.
Tips
Letting the sugar caramelize slightly as it cooks in adds a smoky depth and umami while keeping the pork tender.