Main ingredients 🥩
Pork neckGochugaru (Korean chili flakes)GarlicOnionGreen onionGochujang (Korean chili paste)Jocheong (rice syrup)Jin-ganjang (soy sauce)Guk-ganjang (soup soy sauce)
Ttukdak Hyung's Fiery Pork Neck Stir-fry
A spicy and sweet pork neck stir-fry with a powerful smoky flavor, using soju to perfectly eliminate any gamey taste, just like the nostalgic flavors of a street food stall.
🙋 Recommended for
- ⭐ Those who want to make a spicy and chewy, fiery soju snack themselves.
- ⭐ Those who want to recreate the smoky flavor of pork neck from delivery or indoor street food stalls at home.
- ⭐ Those who need expert tips on how to effectively remove the gamey smell from frozen pork neck.
Ingredients needed 🛒4 servings
- Honeycomb pork neck 1kg
- Soju 1 bottle (for removing gamey smell)
- Salt to taste
- Sugar to taste
- Gochugaru (regular and Cheongyang, to taste)
- Minced ginger
- Minced garlic
- Gochujang
- Sugar
- Jocheong (or corn syrup)
- Jin-ganjang
- Guk-ganjang
- Beef seasoned stock powder
- Pepper
- Whole garlic cloves 1 handful
- Onion 1/2
- Green onion 1 stalk
- Cooking oil generously
- Flavored oil a little (optional)
Recipe 🍳
- Wash the frozen pork neck thoroughly under running water, then cut it into bite-sized pieces.
- Pour water into a pot, add 1 bottle of soju, salt, and sugar, then add the pork neck and boil for exactly 5 minutes to remove the gamey smell.
- Rinse the blanched pork neck thoroughly in cold water and drain completely in a colander.
- Generously coat a pan with cooking oil, add the drained pork neck and gochugaru, and stir-fry over high heat to give the meat a red color.
- Add minced ginger, minced garlic, gochujang, sugar, jocheong, jin-ganjang, guk-ganjang, beef seasoned stock powder, and pepper in order. Maintain high heat and stir-fry until the seasoning is well incorporated and slightly charred.
- Once the seasoning is well absorbed, add whole garlic cloves, sliced onion, and diagonally sliced green onion, and stir-fry once more until the vegetables are cooked to your liking.
- In the final step, use a culinary torch to char the surface or drizzle a little flavored oil to finish with a addictive smoky flavor.
- Blanch pork neck in water with soju and salt for 5 minutes, rinse in cold water, and drain.
- Heat oil in a pan, stir-fry pork neck and gochugaru over high heat, then add the seasoning and stir-fry until reduced.
- Add whole garlic and vegetables, stir-fry, then add smoky flavor with a torch or flavored oil.
Cooking tips 💡
- Pork neck can have a strong gamey odor, so it is recommended to use the entire bottle of soju during the initial blanching process without hesitation.
- Do not add water if the seasoning doesn't mix well, as this will eliminate the chewy texture and the flavor of the well-fried pork neck. Never add water.
- Use small whole garlic cloves when adding them, so they cook through and don't stick out when cooked with the pork neck.
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