Main ingredients
porklarge green oniononioncarrotcheongyang chili peppergreen chili pepperred chili peppersojuraw sugargarlicgingerJin-ganjanggochujanggochugarumaesil syrupblack peppersesame oilcooking oil
Yoon Yi-ryeon's Jeyuk Bokkeum
A 50-year secret method for jeyuk bokkeum that perfectly eliminates pork odor by stir-frying only the meat over high heat without pre-marinating it with vegetables and seasonings.
Ingredients needed 3 servings
Recipe
Cooking tips
- Soaking the meat in water to draw out blood will diminish its flavor, so only pat it dry with a paper towel.
- If you stir-fry the vegetables and seasoning together with the meat from the start, a lot of moisture will be released and the dish will become soggy, so be sure to stir-fry the meat thoroughly first.
- Bang-a leaves add a Gyeongsang-do style flavor; if their unique aroma is unfamiliar, you can substitute with cleanly washed perilla leaves for an excellent result.
Recommended for
- Those who always end up with a watery jeyuk bokkeum.
- Those who want to reliably eliminate the characteristic gamey smell of pork.
- Those who want a clean jeyuk bokkeum infused with the subtle fragrance of bang-a leaves or perilla leaves.
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