Lee Won-il's Mibakjeonji Dry-style Jeyuk Bokkeum

Cooking tips 💡

• Don't try to force smoky flavor by burning the meat from the start; it will become tough. Keep it moist while cooking.
• Coarse gochugaru provides spiciness and nuttiness, while fine gochugaru gives the dish its appetizing red color.
• Add the gochugaru only when the liquid is almost gone so that the seasoning clings to the meat rather than floating in the sauce.

Recommended for 🙋

• ⭐Those who prefer a dry, smoky, intensely flavored jeyuk bokkeum with no excess liquid.
• ⭐Those who want a clean, nutty spiciness from gochugaru instead of the heavy taste of gochujang.