Hi friends, I need help! I don’t know why but when I make spicy pork it tastes really good but it never tastes as good as in the restaurants. I put mirin, soy sauce, gochujang, gochukaru, sesame oil, rice syrup, plum syrup, lot of garlic, black pepper, and of course green onions, carrot and onion. I let it marinate and it’s amazing! But it doesn’t satisfy the craving for me? Does pear make that big a difference? Am I doing too much? Does marinating overnight help more? I did it once but I thought it didn’t make much of a difference. Any insight is appreciated! I added a picture so you can see how it looks hehe
by bogxqueen
16 Comments
Needs some MSG salt
It looks delicious though!! the ratio of source could be the problem maybe..?
https://youtu.be/j7s9VRsrm9o
Needs some:
**M**ake
**S**hit
**G**ood
This korean old lady I knew used to put doenjang and gochujang or just ssamjang if she already had it mixed up. Maybe that’s it? Or it could be msg like everyone else is saying and in that case i recommend dasida
I would use moolyeot and sugar
The seasoning seems too strong. How about reducing the seasoning and frying it to make it a little more moist?
Do you marinade over night? Also, restaurants use a lottttt of sugar.
I had no pear once and used kiwi instead, and it wasn’t even close! I’m no expert but pears make it very nice imo
Whenever my dishes don’t taste as good, even though I followed the recipe perfectly, I add a sprinkle of magic dust. (MSG).
I’m going to back up the comments saying use sugar.
If your homemade food doesn’t taste as good as its restaurant counterpart it’s usually because it has 1. Less salt or 2. Less sugar.
But you said it’s really good, so if you care about your health just call it done and enjoy.
Sugar, msg, dashida, oil (sesame oil), msg msg msg
One of my secrets to making this is sautéing the pork on high heat until the sugars start to carmelize and ‘slightly’ burn. It gives it a nice flavor similar to grilling.
The other truck is to make sure the saltiness ratio is right, so you can test cook a small bit and add a little more soy sauce if needed.
Uncle Roger’s favourite white powder, sodium salt of glutamic acid aka MSG.
Use the pear, sprinkle some MSG, DO marinade overnight, maybe add a little brown sugar, try again, and get back to us seems to be the jist!
the secret to delicious food is always msg