Kim Ho-yoon's Kkwarigochu Soy Sauce Pork Stir-fry
A soy sauce bulgogi made by stir-frying pork hind leg and kkwarigochu in oil until crisp, bringing out a deep savory flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- When using lean pork hind leg, use plenty of oil to stir-fry so the moisture evaporates and the texture becomes tender yet crispy.
- Pre-stir-frying the kkwarigochu with a pinch of salt and oil removes moisture and infuses a nutty oil aroma, greatly enhancing the flavor.
- Don't add all the seasoning sauce at once; add about 70% first, adjust the seasoning, then add more to taste.
Recommended for
- Those who want to enjoy a tender and crispy soy sauce bulgogi using pork hind leg.
- Those who love the harmony of kkwarigochu's pungent aroma with sweet and salty seasoning.
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