butter 3 pieces (or a little vegetable oil and perilla oil)
garlic to taste
onion to taste
scallion to taste
water 1 cup (200cc)
soybean paste 1 tablespoon (scooped)
ginger a pinch
tuna sauce 2 tablespoons
honey (or malt syrup) 60g
sesame oil 1 teaspoon
soy sauce 1 tablespoon
sugar 2 pinches
Recipe 🍳
Cut the pork shoulder into 1cm thick slices and lightly score both sides.
Heat a pan, add 3 pieces of butter, then sauté sliced garlic, onion, and scallion together to release their fragrance into the oil.
Once the aroma rises, place the prepared pork on top and sear until golden brown.
Add 1 cup (200cc) water, 1 tablespoon of scooped soybean paste, a pinch of ginger, and 2 tablespoons of tuna sauce; simmer together with the pork and vegetables.
When the broth has reduced somewhat, add 60g of honey or malt syrup and gently stir-fry until glossy, then turn off the heat.
Slice scallions finely and soak in cold water for 1 minute to remove sharpness, then mix with 1 tablespoon soy sauce, 2 pinches sugar, and 1 teaspoon sesame oil to make a seasoned scallion side dish.
Place a generous amount of the finished scallion side dish on a plate, top with the simmered maegut jorim, and serve together.
Slice the meat thickly and score it; prepare butter and vegetables.
Sauté butter and vegetables in a pan, then add the meat and sear until golden.
Add water, soybean paste, ginger, and tuna sauce to season and simmer.
Finish by adding honey or malt syrup for sweetness, then serve with the seasoned scallion side dish.
Cooking tips 💡
A small amount of ginger helps eliminate the typical greasy taste in soybean paste dishes.
Soaking scallion slices in cold water for just 1 minute removes their sharpness while preserving their freshness, making them pair perfectly with the meat.
Baek Jong-won's Braised Potatoes and Meat
A hearty side dish made by braising thinly sliced bulgogi-style beef or pork with potatoes in a sweet and savory soy sauce base.
25minEasyside dish
PotatoesBeefOnionKorean Green Chili Peppers (Kkwarigochu)Soy Sauce