Seungwoo Dad's Chadolbagi Sukju Bokkeum
A super simple anju dish that uses the fat from the chadolbagi itself to stir-fry garlic and finishes bean sprouts with residual heat, keeping them crunchy.
Ingredients needed 1 servings
Recipe
Cooking tips
- Since chadolbagi has a lot of fat, do not add oil at the start of cooking.
- If you heat the bean sprouts too long, they will release water and become limp and soggy, so turn off the heat and cook only with residual heat.
- You can substitute chadolbagi with cheaper sliced pork belly and it works well.
Recommended for
- For those who need a quick beer or soju anju.
- For those who want to enjoy the harmony of crunchy bean sprouts and savory meat.
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