실제로 팔았던 두루치기 레시피입니다
실제로 팔았던 두루치기 레시피입니다 is a medium Korean recipe that serves 4. 350 calories per serving. Recipe by 전국집밥자랑 on YouTube.
Prep: 20 min | Cook: 20 min | Total: 50 min
Cost: $354.89 total, $88.72 per serving
Ingredients
- 800 g Pork Front Leg (Shoulder) (Trimmed, cut into 2‑inch bite‑size pieces)
- 2 cup Water (For parboiling)
- 1 cup Soju (Korean distilled rice liquor, adds depth)
- 0.5 cup Dark Soy Sauce (Jin Ganjang) (Rich, slightly sweet Korean soy sauce)
- 1 tablespoon Sesame Oil (To finish and for flavor)
- 1 tablespoon Granulated Sugar (Balances saltiness)
- 1 tablespoon Gochugaru (Korean Red Pepper Flakes) (Adjust to desired heat)
- 1 tablespoon Oyster Sauce (Adds umami; essential for authentic flavor)
- 4 cloves Garlic (Minced)
- 0.5 small Korean Pear (Grated; if unavailable, use a firm apple)
- 1 medium Onion (Thinly sliced)
- 2 stalks Scallions (Cut into 2‑inch pieces)
- 1 piece Green Chili (Sliced thin; optional for extra heat)
- 2 tablespoons Vegetable Oil (For stir‑frying)
Instructions
Prep the Pork
Rinse the pork shoulder, pat dry, and cut into bite‑size pieces about 2 inches each.
Time: PT5M
Parboil the Pork
In a medium saucepan combine 2 cups water, 1 cup soju, and the pork pieces. Bring to a gentle boil, then add 1/2 cup dark soy sauce. Simmer for 5‑7 minutes until the pork is just cooked through but still firm.
Time: PT10M
Temperature: 100°C
Make the Sauce
In a mixing bowl combine the remaining dark soy sauce (if any), 1 tbsp sugar, 1 tbsp gochugaru, 1 tbsp oyster sauce, and 1 tbsp sesame oil. Stir until sugar dissolves.
Time: PT5M
Prepare Aromatics
Mince the garlic, grate the half Korean pear, slice the onion thinly, cut the scallions into 2‑inch pieces, and slice the green chili.
Time: PT5M
Stir‑Fry the Pork
Heat the wok over medium‑high heat (about 180°C) and add 2 tbsp vegetable oil. Add the parboiled pork and sear for 2 minutes to develop color. Add garlic, onion, scallions, chili, and grated pear; stir‑fry for another 2 minutes. Pour the prepared sauce over the pork, toss to coat, and cook for 5‑7 minutes until the sauce thickens and the pork is fully cooked.
Time: PT10M
Temperature: 180°C
Finish and Serve
Drizzle an extra half‑tablespoon of sesame oil for aroma, give a final toss, and transfer to a serving plate. Serve hot with steamed rice.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Contains soy, Contains shellfish, Not gluten‑free
Allergens: Soy, Shellfish (oyster sauce), Gluten (soy sauce)
Ingredient Substitutions
- Instead of Pork Front Leg (Shoulder): Pork belly, Pork loin
- Instead of Soju: Dry sherry, Mirin
- Instead of Dark Soy Sauce (Jin Ganjang): Regular soy sauce (use 2/3 the amount)
- Instead of Sesame Oil: Peanut oil (for cooking)
- Instead of Granulated Sugar: Honey, Brown sugar
- Instead of Gochugaru (Korean Red Pepper Flakes): Korean chili paste (gochujang) – use half the amount
- Instead of Oyster Sauce: Soy sauce + a dash of fish sauce
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Korean Pear: Apple, grated
- Instead of Green Chili: Red chili
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Medium Saucepan
- Wok or Large Skillet
- Cutting Board
- Chef's Knife
- Measuring Cups
- Wooden Spoon or Spatula
- Grater (optional)
- Mixing Bowl (optional)
Critical Steps — Do Not Skip
- Parboiling pork just until partially cooked to keep it tender during stir‑fry
- Balancing the sweet‑salty sauce before adding to the pan
- Stir‑frying over high heat to achieve a glossy, slightly caramelized coating
- Adding garlic and pear at the right moment to prevent burning
Chef Tips from the Video
- Grating a Korean pear (or apple) adds natural sweetness and helps tenderize the pork.
- Finish with a drizzle of toasted sesame oil for a nutty aroma.
- For extra depth, add a splash of Korean rice wine (mirin) to the sauce.
Troubleshooting
Pork is tough or chewy.
Do not over‑boil during the parboiling step and keep the stir‑fry time short over high heat.
Sauce is too salty.
Add a splash of water or a pinch of sugar, and reduce the amount of soy sauce next time.
Dish is watery.
Increase the heat at the end of the stir‑fry to evaporate excess liquid, or add a teaspoon of cornstarch slurry.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat gently.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce and store it in a sealed jar for up to 3 days.
- Parboil the pork and refrigerate; finish the stir‑fry just before serving.
Frequently Asked Questions
What is the cultural significance and history of spicy pork shoulder in Korean home cooking?
Spicy pork shoulder, often called "Dwaeji Bokkeum," is a beloved Korean comfort dish that showcases the balance of sweet, salty, and spicy flavors typical of Korean cuisine. It is commonly prepared for family meals and casual gatherings, reflecting Korea’s tradition of sharing hearty, flavorful dishes.
What are the traditional regional variations of spicy pork shoulder in Korean cuisine?
In the southern regions, the dish may include gochujang (Korean chili paste) for a richer, deeper heat, while in the northern style the focus is on gochugaru and a lighter soy‑based sauce. Some families add fermented shrimp sauce (saeujeot) for extra umami.
How is spicy pork shoulder traditionally served in Korean households?
It is typically served hot, directly from the wok, alongside a bowl of steamed white rice, kimchi, and often a side of leafy greens such as ssamjang‑wrapped lettuce. The dish is meant to be eaten immediately while the sauce is glossy and the pork is tender.
During which Korean celebrations or occasions is spicy pork shoulder commonly prepared?
While not tied to a specific holiday, spicy pork shoulder is a popular choice for weekend family meals, birthday gatherings, and casual get‑togethers because it can be made quickly and feeds a crowd.
What authentic ingredients make this spicy pork shoulder uniquely Korean?
Key Korean ingredients include gochugaru (Korean red pepper flakes), Korean pear for natural sweetness, dark soy sauce (jin ganjang), oyster sauce, and sesame oil. These create the characteristic sweet‑spicy‑umami profile of the dish.
What other Korean dishes pair well with spicy pork shoulder?
Serve it with steamed rice, kimchi, Korean cucumber salad (oi muchim), and a simple seaweed soup (miyeok guk). A side of Korean pickled radish (danmuji) also balances the heat nicely.
What are the most common mistakes to avoid when making spicy pork shoulder at home?
Common errors include over‑boiling the pork, which makes it tough, and adding the sauce too early, causing the pork to steam rather than sear. Also, using too much soy sauce can make the dish overly salty.
Why does this recipe use gochugaru instead of gochujang for heat?
Gochugaru provides a bright, clean heat and keeps the sauce thin enough to coat the pork evenly, whereas gochujang would thicken the sauce and add a fermented sweetness that changes the intended flavor balance.
Can I make spicy pork shoulder ahead of time and how should I store it?
Yes, you can prepare the sauce and parboil the pork a day ahead. Store each component in separate airtight containers in the refrigerator, then stir‑fry together just before serving. Reheat gently to avoid overcooking.
What texture and appearance should I look for when the dish is done?
The pork should be tender yet slightly firm, and the sauce should be glossy, clinging to each piece without pooling. The vegetables should remain crisp‑tender, and the dish should have a deep reddish hue from the gochugaru.
What does the YouTube channel 전국집밥자랑 specialize in?
The YouTube channel 전국집밥자랑 focuses on authentic Korean home‑cooking recipes, showcasing everyday dishes that families enjoy across the country, often with practical tips for busy home cooks.
How does the YouTube channel 전국집밥자랑's approach to Korean cooking differ from other Korean cooking channels?
전국집밥자랑 emphasizes simplicity, using ingredients that are easy to find in Korean supermarkets and providing step‑by‑step explanations in a relaxed, relatable style, whereas many other channels focus on restaurant‑style plating or advanced techniques.
Last updated: August 19, 2026
