Pumpkin ogari is sometimes stir-fried in soybean paste sauce. It tastes better with pork. If you shred the pork, season it, add a little bit of perilla powder, and stir-fry it, it's very good.
4 serving
Within 60 minutes
스폰지
Ingredients
Pumpkin Hill
100g
Pork
100g
leek
1ea
Broth
1/2cup
ground pepper
little
Cooking oil
suitably
Sesame
little
thick soy sauce
2TS
Korean style soy sauce
1TS
perilla powder
1TS
Sesame oil
1/2TS
Cheongju
1TS
Garlic
1/2TS
thick soy sauce
1/2TS
Sesame oil
1ts
Cheongju
1TS
Garlic
1ts
ground pepper
little
Cooking Steps
STEP 1/8
First, prepare the pork with tenderloin and shred it. Marinate with pork seasoning.
STEP 2/8
After making the marinade, wash it 2-3 times in water and put it in the salty ogari.
STEP 3/8
Season evenly.
STEP 4/8
Grease a well-heated frying pan with cooking oil and stir-fry the seasoned pork.
STEP 5/8
When the meat is almost stir-fried, stir-fry the seasoned pumpkin ogari. The point is to stir-fry it on medium heat so that the bottom doesn't lie down. You have to stir-fry it for a long time to make a clean side dish without the unique scent of pumpkin.
STEP 6/8
When it's stir-fried to a certain extent, you have to let the dried vegetables steam. Add the broth and stir-fry it once.
STEP 7/8
Cover over low heat and let simmer for about 10 minutes. While you wait, cut the green onion diagonally and prepare it..
STEP 8/8
When it's almost moxibustion, add the sliced green onion and stir-fry it again. It's done.
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