Daepae Duruchigi (Thin Pork Stir-Fry)
Paper-thin pork belly slices stir-fried in a fiery gochujang sauce with kimchi and vegetables. Korea's fastest, most satisfying pork dish.
Why This Recipe Works
- Paper-thin pork belly crisps in seconds on high heat — maximum caramelization, minimum cooking time.
- Double gochujang + gochugaru creates a sweet-spicy sauce that caramelizes almost instantly.
- Aged kimchi adds sourness that cuts through the pork belly fat — essential flavor balance.
- 10-minute total time makes this Korea's answer to the weeknight dinner problem.
Korea's Speed Pork
Duruchigi is what Korean home cooks actually eat on Tuesday nights. Not bibimbap, not galbi — those take effort. Duruchigi takes a frozen pack of daepae samgyeopsal, a scoop of gochujang, whatever vegetables are in the fridge, and 10 minutes. Baek Jong Won's 3.1-million-view recipe proves that Korea's real everyday cooking is fast, loud, and intensely flavored — high heat, big sauce, eat immediately.
Daepae Duruchigi (Thin Pork Stir-Fry)
🛒 Ingredients
- ✦10 oz thinly sliced pork belly (daepae samgyeopsal)
- ✦1/2 cup aged kimchi, chopped
- ✦1 tablespoon gochujang (Korean red pepper paste)
- ✦1 tablespoon gochugaru (Korean red pepper flakes)
- ✦1 tablespoon soy sauce
- ✦1 tablespoon mirin
- ✦1 teaspoon sugar
- ✦2 cloves garlic, minced
- ✦1/2 onion, sliced
- ✦2 green onions, cut into 2-inch pieces
- ✦1 tablespoon sesame oil
- ✦Sesame seeds for garnish
👨🍳 Instructions
01Step 1
Mix gochujang, gochugaru, soy sauce, mirin, sugar, and garlic in a small bowl to make the sauce.
02Step 2
Heat a large pan or wok over high heat until smoking. Add pork belly slices in a single layer — do not overcrowd.
03Step 3
Sear pork for 1-2 minutes until the edges crisp and the fat renders. Flip once.
04Step 4
Push pork to one side. Add onion and kimchi to the empty side. Stir-fry for 1 minute.
05Step 5
Pour the sauce over everything. Toss aggressively for 30 seconds until the pork is coated and the sauce caramelizes.
06Step 6
Add green onions and sesame oil. Toss once more. Plate immediately, garnish with sesame seeds.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Thin pork belly...
Use Pork shoulder, thinly sliced
Less fatty, still delicious — the sauce carries the flavor
Instead of Aged kimchi...
Use Fresh kimchi + 1 teaspoon rice vinegar
Adding vinegar mimics the sourness of aged kimchi
🧊 Storage & Reheating
In the Fridge
Store for 1-2 days. Best fresh — the thin pork dries out quickly.
In the Freezer
Not recommended.
Reheating Rules
Reheat in a hot pan — microwave makes it soggy.
❓ Frequently Asked Questions
What is daepae samgyeopsal?
Daepae (대패) means 'wood planer' in Korean. Daepae samgyeopsal is pork belly shaved paper-thin — about 1mm — so it cooks almost instantly on high heat. It's sold frozen in Korean markets and is the key to this dish's speed and crispy edges.
Can I use regular thick-sliced pork belly?
You can, but it changes the dish entirely. The magic of duruchigi is the thin slices that crisp up in seconds and soak up sauce on both sides. Thick slices need longer cooking and won't have the same surface-area-to-sauce ratio.
The Science of
Daepae Duruchigi (Thin Pork Stir-Fry)
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