Ttukdak Hyung's Jeyuk Soboro

• Minced pork (front leg) - appropriate amount
• Cooking oil - a little
• Soy sauce - a little
• Gochugaru (chili powder) - a little
• Sugar - a little
• Minced garlic - a little
• Gochujang (chili paste) - a little
• Oyster sauce - a little
• Oligosaccharide syrup - a little
• Cooking wine - a little
• Black pepper - a little
• Onion - 1/2
• Green onion - 1/2 stalk
• Cheongyang chili pepper - 1-2
• Sesame seeds - a little

Recipe 🍳

Cooking tips 💡

• For minced pork, it's highly recommended to use front leg meat, which has a good balance of fat, as hind leg meat can be a bit dry.
• To achieve the characteristic crumbly texture of soboro and ensure longer storage, stir-fry until the pan is dry with no excess moisture or oil.
• Store the finished soboro in airtight containers in portions. It can be quickly used as a filling for rice balls, kimbap, or inari sushi, or as a topping for bibim-guksu.

Recommended for 🙋

• ⭐Those who want to make a generous batch and have easy meals throughout the week.
• ⭐Those who want a hearty meal with a chewy, spicy meat topping.
• ⭐Those who need a flavor-boosting meat cheat-key for dishes like cabbage wraps, bibim-guksu, or inari sushi.