"A bold, spicy, and savory masterpiece of Korean home cooking."
Estimated Nutrition
Ingredients
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Pork (Shoulder/Belly)
600g
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Onion 1/2, Carrot
1/4
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Green onion, Cheongyang chili
1-2
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Sauce: Gochujang 2tbsp, Gochugaru 3tbsp, Soy sauce 2tbsp, Sugar 2tbsp, Oligosaccharide 1tbsp, Garlic 1tbsp, Mirin 2tbsp, Ginger, Pepper, Sesame oil, Seeds
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[재료]
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돼지고기
600g
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양파
1/2개
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대파 1대, 당근
1/4개
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청양고추
1~2개
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양념: 고추장 2, 고춧가루 3, 진간장 2, 설탕 2, 올리고당 1, 다진마늘 1, 맛술 2, 생강 약간, 후추, 참기름, 통깨
Local Substitutes
Instead of Gochujang (red chili paste)
Use: Sriracha + miso or harissa
Reason: Similar umami and spice profile
Instead of Korean red chili powder
Use: Cayenne pepper or paprika
Reason: Comparable heat and color
Instead of Bamboo shoots
Use: Water chestnuts or fresh asparagus
Reason: Similar crunch and mild flavor
Instead of Kabocha squash
Use: Butternut squash or pumpkin
Reason: Same sweetness and texture
Instead of Miso paste
Use: Soy sauce + anchovy paste
Reason: Adds umami depth
🧑🍳 Cooking Instructions
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1
Prep and dry meat
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2
Slice veggies
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3
Mix sauce ingredients
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4
Marinate for 30 minutes
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5
Stir-fry meat on high heat
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6
Add veggies and finish
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7
Drizzle sesame oil and seeds
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8
조리순서
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9
고기 핏물 제거 및 손질
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10
채소(양파, 대파, 고추, 당근) 썰기
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11
양념장 배합
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12
고기 양념에 30분 숙성
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13
센 불에 고기 볶기
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14
채소 투하 후 함께 볶기
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15
참기름, 통깨로 마무리
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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