Mr. Pork Goes Spicy aka DU-RU-CHIGI
Spicy.
Or not. You do you.
Welcome to an oldie but a goodie, hangry hippos.
This one is perfect to introduce family and friends unfamiliar with Korean food and turn them into raving fans. Don’t tell them how easy it was and let them believe you slaved away for hours in the kitchen just for them. Time to score some brownie points.
This one is a SUPER TOP SPEED version that works well for last-minute guests or when you come home a hangry, hangry hippo. We will upload how you can vary this hit of a dish in the near future!
Depending on where you grew up, in what region/city/town, the name of this dish will vary. For some stir-fried pork in sauce, it can sure get confusing.
Doo-Roo-Chee-Ghee (commonly spelled Duruchiki) is sometimes interchangeably used with Jae-Yook-Bokkum. Don’t worry about it, it’s the same thing. If someone wants to get technical about it… please ask them to explain it to me. Joking, I honestly don’t care to get that technical.
Our example is with pork, but it can be made with beef, chicken, squid. It’s really up to you to make it your own.
The town of Choong-Chung-Do is famous for their Tofu Duruchiki. You can definitely have it vegetarian style if you like and it will be equally delicious.
The secret, you see, is in the sauce. And this golden ratio will ensure you’ll get it delicious every single time. Of course, as with all cooking, you can also easily vary the ratio to your liking.
What you need:
Protein: Pork/Beef/Chicken/Seafood/Tofu/Veg
Veg: Onions/Green Onions/Spicy Chili Peppers/Carrots/Mushrooms
Honestly, just throw in whatever you have in the fridge that you like. We’ve made it with only pork, and it’s really good too!
The Sauce:
Gochujang
Sugar
Here it comes, get ready for it, write it down in the file cabinet of your mind.
Equal parts gochujang to sugar. 1:1.
Boom.
Crazy, right?
Now, you can also substitute sugar for any kind of sweetener you have on hand. We like to use honey, but we ran out when we made this video.
Also, although you will find this ratio to work for most people (it’s sweet with only a hint of spicy), if you like it more spicy, then please feel free to go easy on the sugar. You may not even need it at all (Don’t be shocked but store-bought gochujang already has sugar in it 🤯).
Gochujang is at its core made from chili flakes and soy sauce. Go even more original and it would be chili flakes mixed into fermented soy beans (meju).
Personally, I think it’s a good idea to keep a tub of gochujang on hand. It comes in handy regularly when you’re pressed for time.
Until, you know, you become comfortable with Korean cooking and seek higher knowledge into the country’s deep history of cuisine. Then you can get all technical and make gochujang from scratch for the “authentic” version.
But you just can’t beat the convenience. Plus it’s damn tasty. Just dip some fresh veggie sticks and use it as dip when the spice cravings come on. Factories have that formula pat.
What you do:
Back to the dish. Mix everything thoroughly, making sure all the ingredients are lovingly smothered in sauce.
You can go ahead and let it marinade for a while. So hungry you could eat your arm? After a good massage, just go ahead and cook it. I don’t judge.
You can do some fancy stirring around with a utensil, but make sure to keep everything nice and together until it makes a soupy juice.
When that red, red juicy water has thickened into a glistening paste, you’re done.
If you would like to make bibimbap with the leftover sauce, don’t thicken it as much.
This can be a nom-nom addition to the array of banchan you have made, or can be the superstar to that lonely bowl of rice. It can also be your BFF when consuming a nice, cold one. Beer, I mean beer.
Enjoy!
@oppacookshere
