Lee Won-il's Fuji Chinese-style Jeyuk
A budget-friendly pork leg stir-fry, shallow-fried in rich scallion oil, then finished with doubanjiang and oyster sauce for a savory, moist Chinese-style jeyuk.
Ingredients needed 2 servings
Recipe
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Lee Won-il's Mibakjeonji Dry-style Jeyuk Bokkeum
- Striker Chef's Mediterranean Bouillabaisse
- This Man's Cook's Chinese-style Stir-fried Pork Belly and Onion
- Lee Yeon-bok's Chinese-Style Monkfish Steamed with Garlic Oil
- Yeo Kyung-rae's Wheat Pancakes with Two Chinese-Style Stir-Fries
- Yeo Kyung-rae's Chinese-Style Meat Fritters (Tempura)
- Hwang Jin-sun's Chinese-style Ggadatang
- This Man's Cook Chinese-style Eggplant Rice Bowl
- Lee Yeon-bok's Chinese-Style Tonkatsu
- Jung Ji-sun's Chinese-Style Seafood Steamed Dish
