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.
Ingredients needed 2 servings
Recipe
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.
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.
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