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.
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