Yoon Yi-ryeon's Jeyuk Bokkeum

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.