How I make spicy stir fried pork. It’s also good cooked over an open flame but you have to be careful not to burn it.
by james_strange71280
6 Comments
oldschool-rule
What is the meat slicer called and where can I find one?
joonjoon
Ops motto is “never enough ssamjang” lol
micsellaneous
this is bulgogi?
Swinight22
Couple things OP 1) this is really untraditional. Ssamjang is used as a dip and rarely for stir fries. If you were going for jeyukbbokum, it’s almost always just Gochujang. Now that being said, I’m sure it’s still fantastic though.
2) You wanna save the sesame oil at the end of cooking, cause it’s mainly for the smell & used as finishing oil, which will be gone if you cook it. Use vegetable oil for marinade. Same goes for sesame seeds too.
3) Adding water to make sure it doesn’t burn while cooking isn’t bad, but you did it way too early. You can see in the final product how there isn’t really any browning. I know it might seem dry at first, but The natural water from the vegetables will release and it’ll be more juicy.
Looks good though nice work
Purser1
I have this at least once every two weeks. 🥰
richonarampage
I’m sure this tastes fine but it’s quite an improvised recipe. Kinda like pineapple pizza equivalent of spicy pork. Also please retire that god awful meat mangler situation and just hand cut it or ask the butcher to slice it for you.
6 Comments
What is the meat slicer called and where can I find one?
Ops motto is “never enough ssamjang” lol
this is bulgogi?
Couple things OP
1) this is really untraditional. Ssamjang is used as a dip and rarely for stir fries. If you were going for jeyukbbokum, it’s almost always just Gochujang. Now that being said, I’m sure it’s still fantastic though.
2) You wanna save the sesame oil at the end of cooking, cause it’s mainly for the smell & used as finishing oil, which will be gone if you cook it. Use vegetable oil for marinade. Same goes for sesame seeds too.
3) Adding water to make sure it doesn’t burn while cooking isn’t bad, but you did it way too early. You can see in the final product how there isn’t really any browning. I know it might seem dry at first, but The natural water from the vegetables will release and it’ll be more juicy.
Looks good though nice work
I have this at least once every two weeks. 🥰
I’m sure this tastes fine but it’s quite an improvised recipe. Kinda like pineapple pizza equivalent of spicy pork. Also please retire that god awful meat mangler situation and just hand cut it or ask the butcher to slice it for you.