Main ingredients
pork necksour kimchipotatoonioncarrotlarge green onionperilla leavesgarlicgingergochujanggochugarubrewed soy saucemaesil extractsesame seed powdercooking winestarch syrupsesame oiloyster sauce
This Man's Cook Kimchi Duruchigi
A restaurant-style kimchi and pork neck duruchigi with a special sauce from a world cooking competition winner, where natural starch from potatoes helps the seasoning cling to the meat and kimchi.
Ingredients needed 4 servings
Recipe
Cooking tips
- Slicing the potato thinly and stir-frying it first with the vegetables releases natural starch, which helps the sauce cling to the meat and kimchi without separating.
- Instead of pouring the sauce directly over the meat, boiling it on the pan bottom for about 15 seconds removes the raw, pasty taste of gochugaru and gochujang, making the flavor much cleaner.
- Cutting the kimchi lengthwise into long strips allows you to eat the crunchy stem and the sauce-soaked leaf together in one bite, giving a richer texture.
Recommended for
- Those who want to create a much deeper, restaurant-quality flavor than ordinary kimchi jeyuk stir-fry.
- Those who want to learn a clean, savory stir-fry sauce using natural fruit juice and kelp broth without any pasty aftertaste.
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