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Stir-fried pork, Golden Recipe for Jeyuk Bokkeum

Hello! It's Jangnamcook!
This is a must-have, right?
Jeyuk Bokkeum, the side dish Koreans love.

Most people marinate stir-fried pork and stir-fry it in oil.
Try stir-frying it in not oil, but this.
It won't burn, and it makes the stir-fried pork much softer~!

[Ingredients]
Pork belly (or front leg or neck) 450g
Chili powder 4 (28g)
Thick soy sauce 2 (30g)
Tuna sauce 1 (15g)
Mirin 3 (45g)
A generous amount of pepper
2 spoons of minced garlic (24g)
2 spoons of brown sugar (30g)
If you don’t have brown sugar, just use sugar.
Next, a little tip from our family recipe,
Add 1/4 spoon of curry powder

[Tips for making stir-fried pork]
1. Use whole meat, not sliced meat, if you can.
2. If you mix soy sauce and fish sauce in the seasoning, the taste becomes much fresher
3. Use chili powder, not red chili paste. Red chili paste makes the stir-fried pork taste stuffy and heavy.
4. You can give it a richer flavor by using brown sugar, not just sugar.
5. Adding curry powder makes it deliciously spicy. But add only a little, since too much would make it a stir-fried curry dish.
6. Stir-fry the pork in water, not oil. The taste becomes much cleaner and softer.
7. Don't marinate the meat in the seasoning for more than 30 minutes. It won't taste as good.

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