Quick and Flavorful Pork Neck Stir-fry (Dubujigi) from Leftover Grilled Pork
Pork Neck Stir-fry (Dubujigi)
Do you have leftover grilled pork neck in your fridge? Don’t let it go to waste! Transform it into a delicious and quick pork neck stir-fry (Dubujigi) perfect for lunch or a side dish. This recipe uses simple ingredients and seasonings, making it easy for beginners, and it’s guaranteed to be a rice-lover’s delight!
Main Ingredients
- Pork Neck (leftover grilled)
- 1/2 Onion
- 1 King Oyster Mushroom
Seasoning Ingredients
- 1 Tbsp Soy Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- Ginger (minced fresh or powder, to taste)
- 1/2 Tbsp Sugar
- 1/4 Scallion (chopped)
- 1 tsp Sesame Oil
- Sesame Seeds (to taste)
- 1 tsp Cheongyang Pepper Syrup (or minced Cheongyang chili pepper)
- 1 Tbsp Soy Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- Ginger (minced fresh or powder, to taste)
- 1/2 Tbsp Sugar
- 1/4 Scallion (chopped)
- 1 tsp Sesame Oil
- Sesame Seeds (to taste)
- 1 tsp Cheongyang Pepper Syrup (or minced Cheongyang chili pepper)
Cooking Instructions
Step 1
First, prepare your leftover grilled pork neck. If you have a whole piece, slice it into bite-sized pieces. Lightly oil a pan and grill the pork neck pieces on both sides until golden brown. This step helps enhance the meat’s flavor.
Step 2
Season the grilled pork neck with a pinch of salt and pepper. Using kitchen scissors or a knife, cut the pork into pieces suitable for eating. It’s best to cut them slightly larger than bite-sized to prevent them from breaking apart too much during stir-frying.
Step 3
In the same pan (add a little more oil if needed), add the minced garlic, minced ginger, and chopped scallions. Stir-fry until fragrant, which helps build the flavor base. Be sure to cook over medium-low heat to prevent the aromatics from burning.
Step 4
Now, add the seasoning ingredients: soy sauce, gochujang, gochugaru, and sugar. Stir and mix well, cooking over low to medium heat to prevent the seasonings from burning. Ensure the gochujang and soy sauce are thoroughly combined.
Step 5
Add the prepared king oyster mushrooms, sliced onion, and Cheongyang pepper syrup (or minced Cheongyang chili pepper). Stir-fry everything together until the vegetables soften and release their moisture. King oyster mushrooms add a pleasant chewiness, and the onion brings a natural sweetness.
Step 6
Pork neck is leaner than pork belly, so the seasoning can burn easily. If the sauce becomes too thick or seems like it might burn, add a small amount of water (about 2-3 tablespoons) to the side of the pan. This will help keep the sauce moist and prevent burning.
Step 7
Finally, drizzle in the sesame oil and sprinkle with sesame seeds for a nutty aroma. Give it a quick stir to combine everything well. Your delicious Pork Neck Stir-fry is ready! Serve it over warm rice for a delightful meal.
