Lee Won-il's Fuji Chinese-style Jeyuk

Cooking tips 💡

• Since pork leg is low in fat, use more oil than usual when making scallion oil to keep the meat from becoming tough; it should cook as if shallow-fried.
• Once gochugaru is added, the seasoning can easily burn, so add water gradually to replenish moisture—this is key.

Recommended for 🙋

• ⭐For those who want to cook inexpensive pork leg without it drying out, achieving a tender and succulent texture.
• ⭐For those who want to try a Chinese-style twist on the usual gochujang-based jeyuk bokkeum.