Korean Spicy Gochujang Pork aka DURUCHIGI

DURUCHIGI

aka Korean Spicy Gochujang Pork

We must make this dish at least a few times a month because it’s just so simple to make and always delicious and filling. It is the perfect complement to a bowl of rice, since we don’t tend to have numerous Banchan on hand. Even with just Kimchi as the sole side dish, Duruchigi rounds out the meal nicely.

Duruchigi is most often made with pork, and it suits us because pork is our meat of choice. At our local supermarket, they usually sell big hunks of Pork Shoulder which has become our favourite cut. It is a good balance of fatty and lean- unlike Pork Belly (too fatty) or Picnic Pork (too lean).

That said, this sauce would do very well smothered in the meat of your choice, and vegetarians rejoice, as it tastes very yummy made into a large vegetarian dish as well. Think root vegetables, or meaty mushrooms.

Go ahead and get creative! Think of this sauce as a go-to to make delicious whatever ingredients you may have hanging out in your fridge right now!

Easy Korean Duruchigi Recipe

What You Need:

  • Gochujang

  • Sugar

  • Garlic

  • Cooking Wine/Mirim/any Cooking alcohol (you can sub with plain water!)

  • Pork (sliced)

  • Onions, Bell Peppers (sliced)

What You Do:

  1. Mix Gochujang and Sugar in roughly equal amounts*.

  2. Add as much Garlic as you like.

  3. Thin out with Cooking Wine or Water.

  4. Mix until you get a nice thick saucy consistency.

  5. Mix into Pork & Veggies.

  6. Cook on Medium until Pork is cooked through, then crank it up to condense the sauce.

  7. Done. Plate. Eat. Enjoy.

* You can easily lessen the amount of Sugar or if you like some heat, omit it completely. Commercial Gochujang actually already has Sugar in it. If you want to level up the 🔥spice game🔥 even more, omit the Sugar, and add more Gochugaru. If you don’t have it, you can add some chili flakes. Need more? Slice in spicy chili peppers of your choice.

A spicy Korean pepper would be Cheong Yang Pepper, but you can also use Jalapeno or Thai Bird’s Eye Chilis as well.

This dish also lends itself well to batch cooking + freezing. We do this all the time. Marinate and freeze in Ziploc bags. We like to store it as flat as we can and “portion” them out by loosely pressing indents with the sides of our palms. That way, once frozen, it breaks easily into “portions”.

Defrost and eat, and that’s how we save ourselves some work on busy weeknights.

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