Main ingredients 🥩
PorkDried bean curdCarrotCucumberGreen onionCilantroGingerChunjangEggPotato starch
Hwang Jin-sun's Gyeongjang Yuksa
A traditional Beijing dish of soft shredded pork sweetly stir-fried with chunjang, wrapped in bland dried bean curd along with crunchy vegetables.
🙋 Recommended for
- ⭐ Those who want to enjoy a Chinese-style wrap dish with a different charm from Vietnamese rice paper rolls.
- ⭐ Those who want to savor the deep, sweet-and-savory flavor of chunjang along with the crunch of fresh vegetables.
Ingredients needed 🛒2 servings
- Pork (thin strips) 200g
- Dried bean curd 2 sheets
- Carrot 1/3 ea
- Cucumber 1/2 ea
- Green onion 1 stalk
- Cilantro, a little
- Ginger 1/2 piece
- Chunjang 1.5 tbsp
- Sugar 1 tbsp
- Egg wash 2 tbsp
- Potato starch 1 tbsp
- Soy sauce 1/2 tsp
- Dark soy sauce, a little
- Scallion oil 2 tbsp
- Starch slurry, a little
- Sesame oil 1 tsp
- MSG, a little
Recipe 🍳
- Julienne the carrot, cucumber, and green onion into thin, neat strips. Cut the cilantro into reasonable sizes and arrange them around the edge of a plate.
- Cut the ginger into thin matchsticks so it can be stir-fried and eaten with the meat.
- Cut the dried bean curd into bite-sized squares, blanch briefly in boiling water, drain, and place on the plate as well.
- To the pork strips, add soy sauce, MSG, and dark soy sauce. Gradually add the egg wash in portions, mixing by hand until the liquid is fully absorbed into the meat.
- Once the egg wash is absorbed, add the potato starch and gently mix. Drizzle with a little scallion oil to finish seasoning the meat.
- Heat a generous amount of oil in a pan, add the seasoned pork, and stir-fry over medium heat, separating the strips so they don't clump together. Cook until tender, then remove.
- In the same pan, add scallion oil and the ginger matchsticks. Sauté until fragrant, then add chunjang and sugar. Heat evenly to make the sauce.
- Add the cooked pork to the sauce, toss well to coat. Adjust the consistency with starch slurry, then drizzle with sesame oil. Place the pork in the center of the plate.
- Julienne the vegetables and arrange around a plate. Blanch the sliced dried bean curd and set aside.
- Mix the pork strips with soy sauce, egg wash, and starch in order, kneading thoroughly to tenderize.
- Stir-fry the meat in oil until cooked, then toss with chunjang and sugar sauce. Place in the center of the plate.
Cooking tips 💡
- If the sharp spiciness of the green onion is overwhelming, soak the julienned strips in cold water briefly, then drain. This leaves only a pleasant aroma.
- When seasoning the meat, make sure to knead until the egg wash is completely absorbed rather than sitting on the surface. This ensures a very tender texture when cooked.
- Since the chunjang sauce is already quite salty, keep the seasoning light when marinating the meat to maintain balance in the dish.
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