Lee Won-il's Hangjeongsal Ssamjang Jeyuk Bokkeum

• 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 🍳

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.

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.