Chinese Witch's Easy Jeyuk Bokkeum

• pork (samgyeopsal, pork shoulder, pork front leg, etc.) 300g
• onion 1/2 medium
• green onion 1/2 stalk
• cheongyang chili pepper 1
• garlic 4~5 cloves
• gochugaru 1 tablespoon
• oyster sauce 1 tablespoon
• oligosaccharide syrup (or malt syrup) 1 tablespoon
• Korean dark soy sauce 1/2 tablespoon
• vegetable oil 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Adjust the amount of vegetable oil based on the pork cut. For fatty cuts like samgyeopsal, reduce or omit oil; for leaner cuts, use more oil to prevent dryness and enhance richness.
• Do not add all vegetables at once. Adding them before and after cooking the pork allows the vegetables to serve both as sweet caramelized oil and as fresh, crunchy garnish.
• Oligodextrin loses some sweetness when heated above 70 degrees Celsius. For deeper gloss and richer sweetness, we recommend using malt syrup instead of oligosaccharide syrup.

Recommended for 🙋

• ⭐Those who need a quick, impressive meat side dish in a hurry.
• ⭐Those who have repeatedly failed with complex jeyuk bokkeum seasoning recipes.