Main ingredients
minced porkoniongreen oniongreen chili pepperlight soy saucered pepper powdergarlicgochujangoyster saucemirin
Ttukdak Hyung's Jeyuk Soboro
A versatile side dish made by stir-frying minced pork in a spicy and sweet jeyuk sauce until dry, perfect as a topping for rice bowls, noodles, or ssam-bap.
Ingredients needed 3 servings
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.
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