Deutsch Kimchi Duruchigi is a delightful Korean stir-fry with pork belly and kimchi. This savory, tangy, spicy stir-fried dish is such another gem for any busy kimchi lovers.
Despite being Vietnamese, my comfort food are various kimchi-based dishes such as kimchi stew (kimchi jiigae), kimchi pancake (kimchijeon), kimchi fried rice, as well as fusion options like kimchi udon or kimchi pasta.
Lately, my obsession has been Kimchi Duruchigi!!
🙋♀️ What is Duruchigi?
Duruchigi (두루치기 ) is a traditional dish originating from the Gyeongsang provinces in South Korea. In this dish, pork is cooked together with kimchi and various vegetables.
There are also variations of Duruchigi with squid or tofu.
Duruchigi is a a delightful midpoint between a stir-fry and a stew. Pork (beef, squid or tofu) and other vegetables sizzle with a flavorful sauce in an iron pan, and then cooked with some water.
Duruchigi is also known as a “rice thief” (밥도둑, bapdoduk) because its delicious spicy-savory taste is so irresistible that you’ll find yourself eating lots of rice with this dish.
So if you’re following a low-carb diet, be cautious, as it can be a tempting trap!
❤️ Why this recipe works
- Quick and Easy: It’s highly convenient for those who desire a quick and comfort meal.
- Simple Ingredients: Kimchi, Gochujang, and Gochugaru are staples for Korean food lovers, while other ingredients are commonly found in most household pantries.
- Incredibly Flavorful: a few simple ingredients but packed with an abundance of flavors.
🥗 Ingredients
- Soysauce
- Gochugaru (Korean red chili flakes)
- Gochujang (Korean red chili paste)
- Sugar
- Minced garlic
- Minced ginger
- Sesame oil
- Thinly sliced pork belly or pork shoulder (available at many Asian supermarkets; if unavailable, use can use regular pork belly)
- Onion (thinly sliced)
- Scallions (white part and green part separated then finely chopped)
- Kimchi (chopped) & kimchi juice
- Steamed rice
- Roasted sesame seeds (optional)
📝 Instructions
- Prepare the sauce by mixing soy sauce, gochugaru, gochujang, sugar, minced garlic, minced ginger together.
- Pan-fry the pork belly until the fat is rendered. Remove the pork belly from the pan.
- In the same pan, add the diced onion and the white part of scallions. Sauté until fragrant, then add the kimchi and its juice.
- Return the pork belly to the pan. Pour in the marinated sauce. Stir well and add 1/3 cup of water (80-90ml).
- Increase the heat to medium-high and bring the mixture to a boil.
- Once the mixture is boiling, reduce the heat to medium. Cook for about 10 minutes until the sauce thickens.
- Add the green part of the scallions and a drizzle of sesame oil. Give it a final stir.
- Garnish the dish with roasted sesame seeds if desired. Serve hot with steamed rice.
🌟 Helpful Tips
- Thinly sliced pork can be found at Asian markets, usually in the hotpot meat section. Regular pork belly also works just fine.
- Alternatively, thinly sliced beef, or chicken thighs can also be used and works well in this recipe. Use fried tofu for a vegan / vegetarian version.
- Adjust the amount of Gochujang if you find this recipe a bit spicy. Gochugaru is mainly for the red color.
- For an authentic Korean style, try wrapping the rice, pork belly, and kimchi in layers of lettuce.
- With leftover Kimchi Duruchigi, use some leftover steamed rice to make Fried Rice. Mix steamed rice with the remaining Kimchi Duruchigi and stir-fry it together. Top it off with a fried egg for extra flavors.
If you’ve tried this recipe or any others from my blog, please share your creations with me on Instagram by tagging #savour_thepho or mentioning me in your stories with @savour_thepho. I would be thrilled to see what you’ve made and it would definitely brighten my day! Don’t forget to stay in touch with me on Instagram, Facebook, Pinterest, YouTube 🥰.
15-minute Kimchi Dugurigi – Korean Kimchi Pork Belly Stir Fry
Equipment
- 1 non-stick pan
Ingredients
- 2 tbsp soysauce
- ½ tbsp gochugaru (Korean chili flakes)
- 1 tbsp gochujaang (Korean chili paste)
- 1.5 tbsp sugar
- 1 tbsp minced garlic
- ½ tbsp minced ginger
- 80-90 ml (⅓ cup) water
- 1 tsp sesame oil
- ½ onion (sliced)
- 1 scallion (white and green parts separated and finely chopped)
- 150 g (⅔ cup) chopped kimchi with kimchi juice
- 300 g (⅔ lbs) thinly-sliced pork belly
- ¼ tsp roasted sesame seeds (optional)
- Steamed rice
Instructions
- To make the sauce, combine soy sauce, gochugaru, gochujang, sugar, minced garlic, and minced ginger.
- Render the fat from the pork belly in the pan with some cooking oil, then remove the pork belly from the pan.
- In the same pan, sauté diced onion and the white part of scallions until fragrant. Add chopped kimchi and its juice.
- Return the pork belly to the pan and add the sauce. Stir well, then pour 1/3 cup of water (80-90ml).
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to medium and cook for about 10 minutes until the sauce thickens.
- Add the green part of the scallions and a drizzle of sesame oil. Stir to incorporate the flavors.
- Optionally, garnish with roasted sesame seeds. Serve hot with steamed rice.
