Dwaejigogi-bokkeum is spicy stir-fried pork, also known as jeyuk-bokkeum. It is an easy, flavorful dish to serve with rice, kimchi, and lettuce wraps, and you can make it in about 25 minutes, including preparation.
I first learned this way of cooking pork when I visited relatives in the Korean countryside. Until then, I had only known how to marinate the pork before cooking it, as in my spicy pork bulgogi (dwaeji-bulgogi) recipe. At their house, they put the pork in a large skillet and added gochujang, gochugaru, sugar, soy sauce, garlic, and the other ingredients as they cooked. There was no need to marinate the meat ahead of time. It tasted so good, and what I liked most was how easy and quick it was!
Sometimes I think about how useful these simple cooking methods from the Korean countryside are for our busy lives today. This recipe is one I turn to when I want something delicious without a lot of preparation.
Choosing pork
I use thinly sliced pork belly, but pork neck or shoulder also works well. You can buy pre-cut pork at a Korean grocery store or ask your butcher to slice it about 1/8 inch thick. If you prefer chicken, you can use chicken breast instead. Partially freezing it makes it easier to slice thinly.
Ingredients
Serves 3 to 4
Total time: about 25 minutes
- 1 pound pork belly, cut into bite-sized pieces (1/8 inch thick)
- ¼ cup hot pepper paste (gochujang)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 tablespoons hot pepper flakes (gochu-garu)
- ¼ teaspoon ground black pepper
- 1 tablespoon toasted sesame oil
- 5 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 medium size onion, sliced
- 4 green onions, sliced
- 1 teaspoon toasted sesame seeds
Directions
- Heat up a large, thick skillet (or pan) over medium high heat.
- Add pork, hot pepper paste, soy sauce, sugar, hot pepper flakes, black pepper, and toasted sesame oil.
- Mix it well, stirring with a wooden spoon. Cook it for a few minutes until the pork is well mixed with the seasonings.
- Add garlic, ginger, onion, and green onions. Stir and cook for 12 to 15 minutes until the pork is fully cooked and juicy and a little crispy.
- Transfer to a serving plate and serve with rice, kimchi, lettuce, ssamjang, and more side dishes.
Tips for stir-frying
Cook over medium-high heat so the pork stir-fries nicely without becoming watery. If the heat is too low, the ingredients release liquid and the dish becomes watery. Stir as you cook to keep the pork and seasonings from burning.
Storing and reheating
I recommend making just enough to enjoy right away. If you have leftovers, refrigerate them and eat them by the next day. You can reheat them in the microwave, or put them in a skillet with a little water and stir-fry over medium-high heat until the pork is tender and heated through.
Buy this recipe's ingredients online
I really like Weee! they deliver quality packaged and fresh Korean ingredients to the continental USA. Cheaper and better than Amazon! Check them out!
