Main ingredients
pork bellyjjukkumi (webfoot octopus)onionlarge green oniongochugaru (Korean chili flakes)beef dashidatuna extractgochujangsesame oil
Aha Bujang's High-Heat Jjukkumi Samgyeopsal Stir-fry
A dry-style stir-fry where pork belly is seared tightly in seasoning, then vegetables and jjukkumi are quickly cooked over high heat to preserve crispness.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding 4 tbsp of water when first stir-frying the meat prevents the seasoning from burning and allows the flavor to penetrate deeply into the pork belly.
- If the jjukkumi and vegetables are stir-fried too long, they will release moisture and become tough, so cook them quickly over high heat for a short time.
- The 1 tbsp of gochugaru added at the end absorbs the vegetable moisture, creating a clean, dry seasoning consistency.
Recommended for
- Those who want a dry, spicy jjukkumi samgyeopsal stir-fry without broth, just like at a restaurant.
- Those who want to preserve the crisp and chewy texture of jjukkumi and vegetables through high-heat cooking.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Ttukdak Hyung's Squid and Pork Belly Stir-Fry
- Aha Bujang's Hot Pot-Style Jjukkumi Samgyeopsal
- Kim Dae-seok's Webfoot Octopus and Pork Belly Stir-Fry
- Sung Si-kyung's Jjukkumi Samgyeopsal
- Solo Cooking God Spicy Pork Belly Stir-Fry
- Aha Bujang's Namhangang Stir-fried Small Octopus
- Baek Jong-won's Kkwarigochu Stir-fried Pork Belly
- This Man's Cook Spicy Pork Belly Stir-Fry
- Yeo Kyung-ok's Pumpkin Pork Belly Stir-Fry
- Seungwoo Dad's Thai Basil Stir-fried Pork Belly
