Jeyuk Pork Burnt Ends: Difference between revisions
From McGough's Recipes
(Created page with " === '''Ingredients''' === '''Jeyuk Rub''' * Salt * Gochugaru (replaceable with paprika powder) * Garlic powder * Onion powder '''Jeyuk sauce''' * Gochujang * Soy sauce * Minced garlic * Sesame oil * Pepper * Vinegar '''Main''' * 2kg of pork belly * sugar * butter * Jeyuk sauce * Jeyuk rub === '''Directions''' === '''Jeyuk Rub''' Salt : Gochugaru : Garlic powder : Onion powder = 0.5:1:1:1 '''Jeyuk sauce''' 1. Put 100g gochujang, soy sauce 30g (2T), minced garlic...") |
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# Remove the cooking foil, pour the jeyuk sauce, and return to the 180'c oven for 10 minutes | # Remove the cooking foil, pour the jeyuk sauce, and return to the 180'c oven for 10 minutes | ||
# You can eat it as it is or eat it with hot dog bread | # You can eat it as it is or eat it with hot dog bread | ||
[https://www.cookim97.com/post/stir-fried-pork-burnt-ends Link to recipe] | |||
Revision as of 01:15, 9 January 2024
Ingredients
Jeyuk Rub
- Salt
- Gochugaru (replaceable with paprika powder)
- Garlic powder
- Onion powder
Jeyuk sauce
- Gochujang
- Soy sauce
- Minced garlic
- Sesame oil
- Pepper
- Vinegar
Main
- 2kg of pork belly
- sugar
- butter
- Jeyuk sauce
- Jeyuk rub
Directions
Jeyuk Rub Salt : Gochugaru : Garlic powder : Onion powder = 0.5:1:1:1
Jeyuk sauce
1. Put 100g gochujang, soy sauce 30g (2T), minced garlic 50g (3T), sesame oil 1T, vinegar 1t, pepper, 100ml water in a pot
2. Boil the ingredients to combine
Main
- Cut pork belly into 3cm cubes
- Sprinkle the jeyuk rub
- Heat in a 130'c oven for 2 1/2 hours (until internal temperature reaches 76'c)
- Add butter, sugar and honey and cover with cooking foil
- Heat in a 130'c oven for 1 1/2 hours (until the internal temperature reaches 94'c)
- Remove the cooking foil, pour the jeyuk sauce, and return to the 180'c oven for 10 minutes
- You can eat it as it is or eat it with hot dog bread
