Jung Ji-sun's Gyeongjang Yusha

Cooking tips 💡

• Coating the pork with both cornstarch and oil before gently cooking it in abundant oil at low heat—this 'Hwa' technique preserves the meat's juices, preventing dryness and resulting in remarkably tender texture.
• To control the subtle tanginess of the soybean paste and achieve the deep umami characteristic of Chinese cuisine, Chef Jung Ji-sun emphasizes adding sugar and minced garlic in exactly equal amounts at the final stage of cooking.
• If tofu skin is unavailable, pair with soft flower bread or bake Chinese-style wheat pancakes (ya bing) to wrap the filling—both alternatives work beautifully.

Recommended for 🙋

• ⭐Those looking to elevate their use of soybean paste beyond jjajangmyeon and create a sophisticated, special Chinese-style dish at home.
• ⭐People seeking a thoughtful, visually appealing and delicious appetizer perfect for entertaining guests or hosting a home party.