Name: Duruchigi (Stir-Braised Spicy Pork)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 600g pork shoulder or pork collar, sliced 1/4 inch thick; 250g ripe napa cabbage kimchi, cut into bite-size pieces, plus 3 tablespoons kimchi juice; 1 medium onion, sliced 1/2 inch thick; 1 small carrot, thinly sliced on the diagonal; 2 scallions, cut into 2-inch lengths; 1 green chili, sliced on the diagonal; 1 red chili, sliced on the diagonal, optional; 3 perilla leaves, torn, optional; 1 tablespoon neutral oil; 3/4 cup anchovy-kelp broth or water; 2 tablespoons gochugaru (Korean chili flakes); 1 tablespoon gochujang (Korean chili paste); 2 tablespoons soy sauce; 1 tablespoon mirim or rice wine; 1 tablespoon minced garlic; 1 teaspoon grated ginger; 1 teaspoon sugar; 1 teaspoon toasted sesame oil; 1 teaspoon toasted sesame seeds; Cooked white rice, to serve

Question 1

What cut of pork is best for duruchigi?

Accepted Answer

Pork shoulder or pork collar is best for duruchigi because the fat keeps the meat tender through medium-high searing and an 8 to 10 minute shallow braise. Slice the pork 1/4 inch thick. Thin pork belly also works, but reduce the oil to 1 teaspoon.

Question 2

Can I make duruchigi without anchovy-kelp broth?

Accepted Answer

Yes, use 3/4 cup water instead of anchovy-kelp broth for weeknight duruchigi. The kimchi juice, gochugaru, gochujang, soy sauce, garlic, ginger, and pork still build a strong sauce. Broth adds depth, but water is the safe shortcut for this stir-braised spicy pork.

Question 3

Why do I need to sear the pork before braising duruchigi?

Accepted Answer

Sear the sliced pork in a single layer for 2 minutes before turning because browning gives duruchigi the pork flavor that a short braise cannot build later. Work in two batches if needed. Crowding the pan steams the meat and weakens the final sauce.

Question 4

How saucy should duruchigi be?

Accepted Answer

Duruchigi should reduce to a glossy red sauce with a shallow spoonable pool at the bottom of the pan. Simmer uncovered over medium heat for 8 to 10 minutes after adding 3/4 cup broth or water. The dish should be saucy enough for rice, but not soupy like jjigae.

Question 5

What can I do if my kimchi is too young for duruchigi?

Accepted Answer

If napa cabbage kimchi is young, cook it 2 minutes longer with the onion and carrot, then add 1 teaspoon rice vinegar. Ripe kimchi gives duruchigi its sour depth, and frying the kimchi before adding liquid helps wake up that tang instead of leaving the sauce raw-tasting.

Question 6

How do I store and reheat leftover duruchigi?

Accepted Answer

Refrigerate leftover duruchigi in an airtight container for up to 3 days. Reheat it in a skillet with 2 tablespoons water, then let the sauce reduce again until glossy. Leftover Korean spicy pork is especially good folded into rice with a fried egg.

Culinary Explorer

Duruchigi (Stir-Braised Spicy Pork)

Ingredients

pork shoulder or pork collar

ripe napa cabbage kimchi

kimchi juice

Where cooking meets culture.

Ingredient	Quantity
pork shoulder or pork collarsliced 1/4 inch thick	600g
ripe napa cabbage kimchicut into bite-size pieces	250g
kimchi juice	3 tablespoons