Choi Kang-rok's Donteki

• Pork neck 1 piece (100g)
• Cabbage, appropriate amount
• Ground onion 160g
• Minced garlic 1 tbsp
• Minced ginger 1 tbsp
• Mirin 40ml
• Sake 40ml
• Soy sauce 200ml
• Koji salt 1 tbsp
• Sugar 3 tbsp
• Pepper, a pinch
• Macaroni 100g
• Carrot 1/4
• Korean cucumber pepper, appropriate amount
• Crab sticks 2
• Mayonnaise 100ml
• Sugar 1.5 tbsp
• Vinegar 1 tbsp

Recipe 🍳

Cooking tips 💡

• Marinating the sauce for at least half a day in the refrigerator after mixing the aromatics and seasonings will result in a deeper flavor.
• When grilling meat coated in sauce, it can burn easily. Be sure to cook slowly over low heat and flip frequently.
• Macaroni tends to absorb liquid and expand, so it's best to boil it for 2 minutes longer than recommended to ensure a tender texture when mixed with the sauce.
• If you're concerned about the sauce burning in a non-stick pan, try searing the meat first, then pouring the sauce over it at the end and reducing it.

Recommended for 🙋

• ⭐Those who want to enjoy a tender and savory pork dish in a Japanese-Western style.
• ⭐Those who want to taste the flavor of a special soy sauce base blended with ground onion and ginger.
• ⭐Those who want to learn the chef's tips for maximizing meat texture through heat control and careful preparation.