Main ingredients
pork front leggreen onionred chili peppercheongyang chili peppergarlicsoy saucegochugaruvinegarsesame oilsalted shrimp
Ttukdak Hyung's Rice Cooker Naengsuyuk
Cold boiled pork made tender by pressure-cooking pork front leg in a rice cooker, then chilled and thinly sliced, served with a special salted shrimp sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using the high-temperature, high-pressure environment of a pressure rice cooker makes the meat tender and moist without needing to adjust the heat for a long time.
- Chilling the meat for exactly 1 hour is key; if left too long, the fat hardens and becomes greasy.
- Red chili pepper is for color; if you don't have it, you can use only cheongyang chili pepper.
Recommended for
- Those who find it bothersome to keep checking the pork and adjusting the heat over a gas stove.
- Those who want to enjoy thinly sliced, chewy cold pork instead of the usual thick, warm version.
- Those who want a clean, savory meat dish with a sour and salty sauce.
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