Jung Ho-young's Meat and Soybean Paste
A savory, richly flavored rice-killer dish where the fragrant fat of ground pork belly blends perfectly with deep soybean paste.
Ingredients needed 2 servings
Recipe
Cooking tips
- Use the natural fat from the pork belly to achieve a rich aroma—never add oil when initially frying the meat.
- Covering the pan with parchment paper and simmering over low heat prevents moisture loss and creates a deeper, richer flavor.
- Since the pork becomes crispy, mix in the butter and egg yolk directly into very hot rice for a smooth, delicious texture.
Recommended for
- Those who want to quickly make a deeply flavorful rice bowl using simple ingredients.
- People looking for a unique and practical pork side dish recipe using soybean paste.
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