Main ingredients 🥩
Pork collar (hangjeongsal)OnionPerilla leavesDoenjang (soybean paste)Gochujang (chili paste)Gochugaru (chili powder)Minced garlicYeondoo (soup soy sauce)Cider (soda)Soy sauce seasoning
Lee Won-il's Hangjeongsal Ssamjang Jeyuk Bokkeum
A unique stir-fried pork dish where the rich lard of pork collar is coated with a special ssamjang sauce and perilla leaf aroma, creating an addictive flavor.
🙋 Recommended for
- ⭐ Those who want to enjoy the chewy and nutty texture of pork collar with a different seasoning
- ⭐ Those who like sweet, savory, and savory ssamjang-based stir-fried pork dishes
Ingredients needed 🛒2 servings
- Pork collar (hangjeongsal) 300g
- 1/2 onion
- 10 perilla leaves (for mincing and garnish)
- 1 tbsp coarse gochugaru
- 1 tbsp yeondoo
- 2-3 tbsp cider (soda)
- Special ssamjang sauce (made with a 3:1 ratio of doenjang to gochujang, minced garlic, gochugaru, minced perilla leaves, and all-purpose soy sauce seasoning, adjusted to a Sriracha-like consistency)
Recipe 🍳
- Mix doenjang and gochujang in a 3:1 ratio, then add minced garlic, gochugaru, and minced perilla leaves.
- Gradually add all-purpose soy sauce seasoning and cider to create a ssamjang sauce with a runny consistency like Sriracha.
- Slice the onion into thin strips, and roughly chop the remaining perilla leaves to add aroma later.
- Without adding oil, place the pork collar in a pan and sear until the surface is golden brown.
- Once the pork collar releases its lard, cut it into bite-sized pieces using scissors.
- When the meat is fully cooked, add the sliced onion and stir-fry in the pork fat to bring out sweetness.
- Pour the prepared special ssamjang sauce over the meat and vegetables, and stir-fry quickly over high heat to coat evenly.
- Finally, add the coarsely chopped perilla leaves, toss briefly to wilt, and serve.
- Mix doenjang, gochujang, garlic, gochugaru, minced perilla leaves, and cider to make the ssamjang sauce.
- Without oil, sear the pork collar in a pan until golden, then cut into bite-sized pieces.
- Add sliced onion to the rendered pork fat and stir-fry together.
- Pour in the ssamjang sauce and stir-fry over high heat to reduce and coat.
- Finish by adding perilla leaves for aroma.
Cooking tips 💡
- Do not add any cooking oil when initially searing the pork collar, as it renders plenty of flavorful fat.
- Adding cider to the ssamjang sauce not only adjusts the consistency but also adds sweetness and a slight acidity that maximizes umami.
- The base sauce with doenjang benefits from spiciness from gochugaru or cheongyang chili peppers to remove any heaviness and brighten the flavor.
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