Legendary Stir-fried Pork Seasoning Paste
A versatile seasoning paste that can be used for various stir-fried dishes, easily stored in the refrigerator for long-term use.
📝 Editor's Notes
Hello, I'm a professional editor specializing in Korean home cooking. Today, I'm excited to introduce you to the 'Legendary Stir-fried Pork Seasoning Paste'. As its name suggests, it's a versatile seasoning that can be used for a variety of stir-fried dishes. Preparing it in advance will make it a lifesaver, allowing you to quickly whip up a delicious meal even on busy days. Its convenience is enhanced by being able to store it in the refrigerator and use it whenever needed. With just this one seasoning paste, your family's dining table will become much richer. Shall we get started?
🛒 Ingredient Tips
This seasoning paste includes basic seasonings like soy sauce, mirin, minced garlic, corn syrup, and sugar, along with oyster sauce, hondashi (혼다시), and onion powder to enhance its umami flavor. Oyster sauce and hondashi (혼다시) play particularly important roles in adding depth to the seasoning. Onion powder concentrates the sweetness and aroma of onions, elevating the overall taste of the paste. Gochujang (고추장) and gochugaru (고춧가루) are key to the spiciness; the greater amount of gochujang (고추장) provides a milder heat and helps maintain the paste's consistency. Black pepper is essential for removing any gamey odors from stir-fried dishes and adding a clean finish, so be sure to include it.
🔄 Substitution Guide
If you don't have mirin or cooking rice wine, you can use cheongju (Korean rice wine) or soju (Korean distilled spirit), but be aware that it might be less sweet, so consider adding a little more sugar. If hondashi (혼다시) is unavailable, anchovy broth powder or other types of dashi (다시다) can be used to add umami. Instead of onion powder, you can use fresh grated onion, but keep in mind that its high moisture content might thin out the seasoning paste. If you want to adjust the spiciness, reduce the amount of gochugaru (고춧가루), or mix in a small amount of less spicy doenjang (된장) instead of gochujang (고추장) for a unique flavor. Feel free to be flexible with ingredient substitutions.
🥘 Ingredients
👨🍳 Cooking Points
The cooking process for this seasoning paste is incredibly simple; just combine all ingredients in a mixing bowl and mix well. However, it's crucial to stir thoroughly to ensure all ingredients are well-blended without clumps. Gochujang (고추장) and gochugaru (고춧가루), in particular, can clump easily, so stir them sufficiently with the other liquid ingredients. Once finished, aging the paste in the refrigerator for 2-3 days will allow the flavors to deepen and meld, resulting in a much more delicious seasoning. This aging process is one of the secrets to achieving that 'legendary' flavor. Just remember this!
👨🍳 Directions
- 1
Prepare a mixing bowl.
- 2
Add 200g (approx. 1 cup) soy sauce, 200g (approx. 1 cup) mirin or cooking rice wine, 180g (approx. 1 cup) minced garlic, and 240g (approx. 1 cup) corn syrup to the mixing bowl.
- 3
Add 40g (4 tbsp) sugar, 30g (3 tbsp) oyster sauce, 5g (1 level tsp) hondashi (혼다시), 5g (1 tbsp) black pepper, and 20g (2 heaped tbsp) onion powder.
- 4
Add 230g (approx. 1 cup) gochujang (고추장) and 135g (approx. 1.5 cups) gochugaru (고춧가루).
- 5
Stir until all ingredients are well combined to complete the seasoning paste.
💡 Tips
For a deeper flavor, let the finished seasoning paste age in the refrigerator for 2-3 days before use.
The finished seasoning paste can be stored in the refrigerator for up to one month.
When making stir-fried dishes like Jeyuk-bokkeum (stir-fried pork) or Ojingeo-bokkeum (stir-fried squid), first cook the meat or vegetables completely, then add the seasoning paste and stir-fry quickly over high heat.
For Jeyuk-bokkeum (stir-fried pork), it's best to prepare the pork by slicing it about 4-5mm thick, not too thin, to prevent it from breaking apart while stir-frying.
📦 Storage & Reuse
Store the prepared seasoning paste in an airtight container in the refrigerator for up to one month to keep it fresh. However, it will, of course, taste best when used fresh. If you've made a large batch, portioning it out and freezing it is also an excellent option. When freezing, divide it into single-use portions for convenience, so you can easily take out one portion whenever you need it. For frozen paste, transfer it to the refrigerator to thaw before cooking, or quickly defrost it in the microwave if you're in a hurry.
🥢 Who This Is For
This versatile seasoning paste is perfect not only for Jeyuk-bokkeum (stir-fried pork) but also for seafood stir-fries like Ojingeo-bokkeum (stir-fried squid) and Nakji-bokkeum (stir-fried octopus). It can also be used as a marinade for Dakgalbi (spicy stir-fried chicken). You can even enjoy its distinct flavor in stir-fried rice or Tteokbokki (spicy rice cakes). When unexpected guests arrive or you're short on side dishes, this seasoning paste will be a reliable friend, helping you quickly complete a delicious main course. I'm confident it will become an essential item in your refrigerator.
🔥 Nutrition Info
This seasoning paste is based on soy sauce, gochujang (고추장), and gochugaru (고춧가루), with sugar and corn syrup adding sweetness and providing an energy source. Garlic and onion powder offer nutrients that can support immune function and antioxidant activity. Oyster sauce and hondashi (혼다시) contain small amounts of minerals and amino acids, contributing umami and trace nutrients. Overall, the paste is high in sodium and sugar, so when using it in actual cooking, it's advisable to increase the amount of meat or vegetables and adjust the amount of seasoning used. For a balanced meal, we recommend cooking with plenty of vegetables.
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