Main ingredients 🥩
pork makchangdaepa (large green onion)gingereggchunjang (black bean paste)garlic
Hwang Jin-sun's Daepa Makchang Twigim
A specialty drinking snack featuring tender pork makchang simmered in seasoned broth, stuffed with whole green onions, and deep-fried to crispy perfection, harmonizing savory flavors with fresh green onion fragrance.
🙋 Recommended for
- ⭐ Those looking for an unusual, gourmet Chinese-style drinking snack recipe.
- ⭐ Those who love the combination of rich, fatty makchang and refreshing green onion.
Ingredients needed 🛒2 servings
- 500g store-bought boiled pork makchang
- 4 whole daepa (large green onions)
- 1 piece ginger
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp rice wine
- a pinch of MSG
- 1 egg white
- cooking oil, generous amount
- 2 tbsp chunjang (for rajang sauce)
- 1 tbsp sugar (for rajang sauce)
- 1 tsp sesame oil (for rajang sauce)
- 1 tbsp minced garlic (for rajang sauce)
- a little water
Recipe 🍳
- Trim the green tops off the daepa to match the length of the makchang, using mostly the firm white stalk.
- Fill a pot with plenty of water, add soy sauce, sugar, rice wine, MSG, ginger, and the green parts of the daepa, then add the store-bought makchang and boil gently for 30 minutes until tender.
- Once the boiled makchang has cooled slightly, carefully twist and push the prepared white daepa stalks into the cavity until they come out the other end.
- Secure the daepa so they slightly protrude at both ends, then evenly brush the surface of the makchang with egg white.
- Spread them out on a rack without overlapping and let them dry for a sufficient time until the surface moisture and egg white are completely dried and crisp.
- In a small bowl, combine chunjang, sugar, MSG, sesame oil, minced garlic, and a little water, mixing until smooth to make the special rajang dipping sauce.
- Heat a pan filled with cooking oil to medium heat, then add the dried makchang and fry gently and slowly until the daepa inside is cooked and the outside is crispy and golden brown.
- When the outside is deep brown and the ends of the daepa are golden, remove from the oil, drain, and slice diagonally. Serve with the rajang sauce.
- Simmer the makchang in seasoned water for 30 minutes until tender, then stuff tightly with daepa.
- Brush the surface of the makchang with egg white and dry thoroughly until it feels dry to the touch.
- Fry in medium-hot oil until golden and completely cooked inside, then slice and serve with the sauce.
Cooking tips 💡
- Forcing the daepa into the makchang may tear it, so choose daepa that are not too thick and slender enough to fit comfortably.
- Applying egg white and letting it dry completely before frying prevents oil splatter and maximizes crispiness.
- Frying quickly at high heat will burn the outside before the daepa cooks, so fry gently over medium heat to infuse the oil and makchang with the green onion aroma.
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