Paik Jong Won is sharing his recipe for Dwaeji-Bulbaek, a traditional Korean dish similar to pork bulgogi. He emphasizes that both making and eating the dish are important. To start, he recommends using pork hind leg, which is relatively cheap and tender. He then lists the necessary ingredients, including green onions, sugar, soy sauce, cooking wine, minced garlic, black pepper, crushed pear juice, and sesame oil.
Paik Jong Won explains that the key to making good dwaeji-bulbaek is to marinate the meat properly. He advises adding sugar first, followed by cooking wine, ginger, and pear juice. After marinating, the meat can be stir-fried with some water to create a savory sauce.
To serve, Paik Jong Won suggests making a ssam, which consists of a green lettuce leaf, a perilla leaf, rice, garlic, and the grilled pork bulgogi. He also recommends adding seafood ssamjang or gochujang for extra flavor.
The dish is not only delicious but also nostalgic, reminding Paik Jong Won of the transport cafes of the past. He encourages viewers to enjoy the dish with a bowl of rice, gochujang, and sesame oil, and to experience the joy of eating it.
Finally, Paik Jong Won suggests that the leftover sauce can be used to make a tasty bibimbap, and he encourages viewers to enjoy the dish in various ways.
Here are the key facts extracted from the text:
1. Dwaeji-bulbaek is a type of Korean dish.
2. Pork hind leg is a suitable cut of meat for dwaeji-bulbaek.
3. Samgyeopsal is not recommended for dwaeji-bulbaek because it burns easily and is too fatty.
4. Pork shoulder or foreleg can also be used for dwaeji-bulbaek.
5. Green onions are a necessary ingredient for dwaeji-bulbaek.
6. Only half of the green onion is needed, either the white part or the green part.
7. Sugar, soy sauce, and cooking wine are necessary ingredients for dwaeji-bulbaek.
8. Sesame oil is a must-have ingredient for dwaeji-bulbaek.
9. Ginger is an optional ingredient for dwaeji-bulbaek.
10. Crushed pear juice can be used as a substitute for fresh pears in dwaeji-bulbaek.
11. The order of adding ingredients to dwaeji-bulbaek does not matter.
12. Sugar should be added first when stir-frying dwaeji-bulbaek.
13. Cooking wine, ginger, and crushed pear juice should be added after sugar.
14. Soy sauce should be added after the sugar has been absorbed.
15. Chinese dark soy sauce can be added to give dwaeji-bulbaek a darker color.
16. Sesame oil and black pepper should be added as a finishing touch.
17. Dwaeji-bulbaek should be stir-fried over high heat to prevent burning.
18. Water should be added to dwaeji-bulbaek to prevent burning and to create a sauce.
19. The sauce should be simmered down to create a thick, caramelized sauce.
20. Dwaeji-bulbaek is traditionally served in a ssam with a variety of vegetables and ssamjang.
21. Seafood ssamjang is recommended for dwaeji-bulbaek.
22. Gochujang can be used as a substitute for seafood ssamjang.
23. A variety of vegetables, including chicory, lettuce, and perilla leaves, are typically used in ssambap.
24. Rice is typically served with ssambap.
25. Sesame oil and gochujang are typically used as seasonings in ssambap.
26. Dwaeji-bulbaek can be made in advance and frozen for later use.
27. When reheating frozen dwaeji-bulbaek, it's best to thaw it first and then stir-fry it over high heat.
28. Stir-frying rice in leftover sauce is a popular way to enjoy dwaeji-bulbaek.