Main ingredients 🥩
pork loingreen oniononionjajang saucesoy sauceoyster saucepotato starchflower pancake
Lee Yeon-bok's Gyeongjang Yusha
A classic Chinese dish featuring pork stir-fried with a sweet and savory soybean paste sauce, served in homemade wheat pancakes with crisp vegetables.
🙋 Recommended for
- ⭐ Those who want to enjoy a refined and special Chinese main course with family
- ⭐ Fans of balanced, savory-sweet meat dishes paired with fresh, crunchy vegetables in a wrap-style meal
Ingredients needed 🛒3 servings
- sliced pork 300g
- flour 600g
- water 300g
- jajang powder 3~4 tablespoons
- water (for sauce) 3~4 tablespoons
- green onion 2 stalks
- cucumber 1 piece
- carrot 1/2 piece
- onion 1/2 piece
- bamboo shoots a small amount
- dried shiitake mushrooms 2 pieces
- egg white 1 tablespoon
- potato starch 1 tablespoon
- perilla oil as needed
- soy sauce 1 tablespoon
- minced garlic 1 tablespoon
- a pinch of salt
- vegetable oil as needed
Recipe 🍳
- In a bowl, mix flour 600g, water 300g, and a pinch of salt, kneading until smooth and free of lumps to make the pancake dough.
- Take portions of the dough, roll them into even-sized balls, then flatten each with a rolling pin, brushing both sides generously with perilla oil. Cook gently on a pan until lightly browned on both sides, creating soft wheat pancakes.
- Mix egg white and potato starch into the sliced pork, tossing thoroughly to coat the meat evenly—this creates a protective layer that locks in moisture during cooking.
- Slice green onion, cucumber, and carrot thinly. Blanch some vegetables briefly in boiling water, rinse under cold water, and arrange attractively around the edge of a serving plate.
- Heat vegetable oil in a pan, sauté minced garlic and green onions until fragrant. Add sliced onion, bamboo shoots, and shiitake mushrooms, then season with a splash of soy sauce and stir-fry together.
- Mix jajang powder with an equal amount of water to create the sauce. Add the coated pork and sauce to the pan, stirring continuously until the pork is fully cooked and the sauce is glossy and well-coated. Place the mixture in the center of the serving plate.
- Make pancake dough with flour, water, and salt; roll out thin and even with a rolling pin, brushing with perilla oil, then pan-fry until golden.
- Mix egg white and starch into the pork, toss well. Slice cucumber, carrot, and green onion, and arrange on the plate.
- Sauté garlic and green onion in oil, then add onion, bamboo shoots, and shiitake mushrooms, seasoning with soy sauce and stir-frying.
- Add the jajang powder mixed with water to the pan, combine with the pork, and cook through. Serve with prepared pancakes and vegetables.
Cooking tips 💡
- When rolling out the pancake dough, ensure the edges are evenly thin and not clumped or thickened, as uneven thickness can result in tough texture after cooking.
- Coating the pork with egg white and starch before cooking helps retain juices, keeping the meat tender even when cooked over high heat.
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