Dae-ji Bomb Recipe

Prepare and marinate pork

Thinly slice pork shoulder (1–1.5 cm slices) if not pre-sliced. In a large bowl combine 0.75 cups soy sauce, 4 tbs brown sugar, 2 tbs gochujang, 1 tbs sesame oil, 2 tbs mirin, 2 tbs minced garlic (4 tsp), 1 tsp grated ginger, 1/2 cup grated pear, 1 tbsp gochugaru, 3 thinly sliced scallions, 1/2 tsp black pepper and 1 tsp toasted sesame seeds. Whisk until sugar mostly dissolves and paste is uniform.

Add the pork to the marinade and massage it with your hands or a spoon so each piece is coated. Transfer to an airtight container or zip-top bag, press out excess air, and refrigerate for at least 24 hours (turn once after 12 hours). For best results marinate full 24 hours to deepen flavor and tenderize.

Bring to room temperature before cooking

About 30 minutes before cooking, remove the pork from the refrigerator so it comes closer to room temperature—this promotes even cooking.

Cook pork

Heat a large heavy skillet or cast-iron pan over medium-high and add 2 tsp neutral oil. When shimmering, add pork in a single layer (work in batches if necessary to avoid overcrowding). Sear 2–3 minutes per side until caramelized and internal temperature reaches 71°C (160°F) and edges are slightly charred. Spoon pan juices and any remaining marinade into the pan as it cooks to glaze the meat, turning pieces to coat. Remove cooked pork to a resting plate and tent loosely with foil.

If you prefer grill flavor: preheat a gas or charcoal grill to medium-high and grill slices 2–3 minutes per side until caramelized and cooked through, brushing with reserved marinade (boil reserved marinade for 2 minutes if you plan to baste with it to ensure safety).

Cook noodles

Bring a large pot of water to a boil. Add 200 g sweet potato noodles and cook according to package instructions (usually 6–8 minutes) until chewy but tender. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking. Cut the long noodles with kitchen shears a few times to a manageable length (about 20–25 cm). Toss with 1 tbs sesame oil to prevent sticking.

Prepare vegetables

While noodles cook, heat 1 tbs vegetable oil in a skillet over medium-high. Sauté 1/2 cup sliced onion until translucent (2–3 minutes). Add 1/2 cup julienned carrot and 1/2 cup sliced mushrooms; cook until softened (3–4 minutes). Add 1 tsp minced garlic and cook 30 seconds until fragrant. Remove vegetables to a bowl. Blanch 100 g spinach in boiling water 30–45 seconds, drain and squeeze out excess water, then roughly chop or leave whole. Set aside.

Combine japchae

Return the skillet to medium heat, add the noodles and cooked vegetables. Add 2 tbs soy sauce, 1 tsp sugar, and 1 tbs sesame oil. Toss everything together, stir-frying 2–3 minutes so flavors meld and noodles absorb sauce. Taste and adjust seasoning with a little more soy sauce or sugar if desired. Finish with 1 tsp toasted sesame seeds. Keep warm until serving.

Prepare vegetables and eggs

Steam or blanch 200 g broccoli florets 2–3 minutes until bright green and just tender; shock in cold water to preserve color. Slice 1/2 cup cucumber thinly. Hard-boil 2 eggs (10–12 minutes), cool in ice water, peel and halve.

Cook mandoo

Pan-fry or steam 2 mandoo dumplings per order according to package or homemade recipe: for pan-fry, heat 1 tbs oil in a nonstick skillet over medium, add dumplings and fry 1–2 minutes until bottoms brown, add 2–3 tbs water and cover to steam 3–4 minutes until cooked through. Drain and keep warm.

Plate and serve

On a large platter or individual bowls arrange: a generous portion of the cooked marinated pork, a serving of japchae (about 1 to 1.5 cups), steamed broccoli, cucumber slices, halved boiled eggs, two mandoo, and fresh lettuce leaves. Place ssamjang or extra gochujang and optional perilla leaves/cilantro on the side. Garnish pork with a sprinkle of toasted sesame seeds and sliced scallion if desired.

To eat: take a lettuce leaf, add a slice or two of pork, a little japchae or cucumber, a dab of ssamjang, and wrap. Enjoy with rice or kimchi on the side if desired.