Fragrant Naengi Dwejigogi Duruchigi (Stir Fried Pork with Greens)
A spicy duruchigi dish made by stir-frying pork together with fragrant seasonal shepherd's purse.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This duruchigi uses fragrant spring shepherd's purse to eliminate any pork gaminess and boost flavor. The key is to stir-fry the seasoned pork and then lightly toss in the shepherd's purse at the very end to preserve its unique aroma. It is wonderful as a side dish for rice or as a snack with drinks.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Pork200 g (pork shoulder, front leg, or hind leg)
- Shepherd's purse (naengi)1 handful, 100 g
- Onion1/4
- Carrot1/4
- Large green onion (daepa)1/4 stalks
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine) (or cheongju (Korean rice wine))1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Toasted sesame oil1 tsp
- Ginger juice1 tsp
- Ground black peppera little
- Spring shepherd's purse is very delicious when cooked, but it is dirtier than you might expect, so it must be cleaned thoroughly. Trim away tough roots or stems, and scrape away any grit between the roots and leaves with a knife. Soak it in water and rinse several times, shaking it gently, until the water runs clear.
- Any cut of pork works fine, such as pork shoulder, front leg, or hind leg.
- Combine the meat and seasoning, massage well so the meat is evenly coated, and let it sit for approx. 1 hour to absorb the flavor.
Steps
1. Spring shepherd's purse is very delicious when cooked, but it is dirtier than you might expect, so it must be cleaned thoroughly.
Trim away tough roots or stems, and scrape away any grit between the roots and leaves with a knife.
Soak it in water and rinse several times, shaking it gently, until the water runs clear.
2. Drain in a strainer to remove excess moisture.
3. Slice the onion, carrot, and large green onion diagonally into bite-sized pieces.
4. Cut the pork into bite-sized pieces.
Any cut of pork works fine, such as pork shoulder, front leg, or hind leg.
5. Add all seasoning ingredients together and mix well.
6. Combine the meat and seasoning, massage well so the meat is evenly coated, and let it sit for approx. 1 hour to absorb the flavor.
7. Add the meat to a heated pan and stir-fry until cooked through.
For a moist stir-fry, you can add 2 to 3 tbsp of water.
8. Add the carrot and onion, and stir-fry until softened...
10
9. Add the large green onion, and once it wilts..
10. Add the shepherd's purse at the very end and toss it just two or three times; it will wilt very quickly.
If you stir-fry it for too long, the aroma of the shepherd's purse will disappear, so remove it from the heat.
Ppunwife's tips
- For a moist stir-fry, you can add 2 to 3 tbsp of water.
- If you stir-fry it for too long, the aroma of the shepherd's purse will disappear, so remove it from the heat.
- To keep the shepherd's purse fragrance alive, do not stir-fry it too long, and it is best not to make the seasoning overly heavy.
FAQ
How long should I stir-fry after adding the shepherd's purse?
Add it at the final step, toss it two or three times until lightly wilted, and immediately turn off the heat. If you cook it too long, its unique aroma may fade.
Which cut of pork is best for duruchigi?
You can use any cut you prefer, such as pork shoulder, front leg, or hind leg.
What should I do if the meat feels dry while stir-frying?
If you want a moist texture while cooking the pork, add 2 to 3 tbsp of water and stir-fry.
How do I wash away the dirt and grit from shepherd's purse?
Trim tough stems and roots, scrape off any grit between the leaves and root with a knife, then soak in water and rinse several times with a gentle shaking motion until the water runs clear.
