Modu Recipes

Ttukdak Hyung's Buta no Shogayaki

A Japanese-style ginger pork where a thin starch coating locks in tender juices, filled with a special soy sauce seasoning and pungent ginger flavor.

🙋 Recommended for

  • ⭐ Those who want to step away from the usual spicy gochujang stir-fried pork and try a fragrant and refreshing meat main dish.
  • ⭐ When you want to present a neat Japanese-style rice bowl feel with a crispy cabbage salad base and sweet-savory meat topping.
  • ⭐ Those who want to incorporate the elegant aroma of ginger into the recipe to completely eliminate any pork smell.

Ingredients needed 🛒2 servings

  • 300g pork for bulgogi
  • 1 tbsp starch powder
  • a pinch of black pepper
  • 2 tbsp cooking oil
  • 1 knob of ginger (some julienned, some for garnish)
  • 1/2 onion
  • 1 tbsp minced garlic
  • 2 tbsp sake
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • some shredded cabbage
  • some scallions
  • some lemon juice

Recipe 🍳

  1. Sprinkle starch powder and black pepper evenly over the pork, then lightly toss to coat without clumping.
  2. Heat cooking oil in a pan until hot, then spread the starch-coated pork pieces in the pan and cook until browned.
  3. While the pork is cooking on the surface, thinly slice or julienne the ginger and cut the onion into appropriate strips.
  4. When the pork loses its pink color and starts to smell nutty, add the prepared ginger, onion, and 1 tbsp minced garlic to release fragrance.
  5. Pour the premixed soy sauce seasoning (sake, mirin, soy sauce, and sugar) around the edge of the pan.
  6. Cook on high heat, quickly flipping, until the sauce meets the starch on the meat surface and becomes glossy and thick.
  7. Place shredded cabbage on a plate, top with the cooked pork, and garnish with scallions, ginger, and a squeeze of lemon juice.
  1. Coat pork with starch powder and black pepper, and stir-fry thinly in a hot pan until golden.
  2. Add ginger, onion, and garlic, then pour in the sake, mirin, soy sauce, and sugar seasoning and quickly reduce.
  3. Place the cooked meat over shredded cabbage, top with scallion garnish and a squeeze of lemon juice.

Cooking tips 💡

  • Coating the meat with a small amount of starch powder before cooking prevents juices from escaping, ensuring a tender texture and maximum sauce absorption.
  • Domestic ginger has a much stronger aroma and spiciness than Japanese ginger, so follow the exact amount to avoid overpowering.
  • To counteract the overly salty taste of the authentic Japanese method, we slightly increased the sweetness ratio of sugar and mirin to give it a stir-fried pork side dish feel that goes well with rice.

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