Choi Kang-rok's Jolmuk Tangsuyuk

Cooking tips 💡

• When trimming the meat, cutting out protruding tendons or tough outer layers with scissors can make it much softer to chew.
• The more egg yolks in the batter, the softer and fluffier the fried coating will be, rather than crispy.
• Instead of adding raw vegetables to the sauce, lightly blanching them in oil when the pork is almost done frying will create surface nicks, allowing the sauce to adhere much better.
• Do not boil the fried pork and vegetables in the sauce for too long, as the coating will become soggy; quickly toss and simmer to maintain the texture.

Recommended for 🙋

• ⭐Those who want to enjoy the 'Jolmuk' style, where the sauce softly adheres to the fried coating, going beyond dipping or pouring.
• ⭐Those who want to taste a black vinegar sauce with a soft and deep flavor instead of the sharp sourness of regular vinegar.
• ⭐Those who want to cook a high-quality, Chinese-style appetizer that pairs well with high-proof spirits or beer.