{"id":946,"date":"2025-04-09T02:52:30","date_gmt":"2025-04-09T02:52:30","guid":{"rendered":"https:\/\/dahnaskimchi.com\/?p=946"},"modified":"2025-04-09T02:53:17","modified_gmt":"2025-04-09T02:53:17","slug":"13-%eb%8f%bc%ec%a7%80%ea%b3%a0%ea%b8%b0-%ec%b1%84%ec%86%8c-%ea%b0%84%ec%9e%a5-%eb%b3%b6%ec%9d%8c","status":"publish","type":"post","link":"https:\/\/dahnaskimchi.com\/en\/13-%eb%8f%bc%ec%a7%80%ea%b3%a0%ea%b8%b0-%ec%b1%84%ec%86%8c-%ea%b0%84%ec%9e%a5-%eb%b3%b6%ec%9d%8c\/","title":{"rendered":"13. Stir-fried Pork and Vegetables with Soy Sauce"},"content":{"rendered":"
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  • This dish is perfect when you want to enjoy plenty of both vegetables and meat.<\/li>\n\n\n\n
  • Half an onion<\/li>\n\n\n\n
  • Half a pine mushroom<\/li>\n\n\n\n
  • One small carrot<\/li>\n\n\n\n
  • Three stalks of green onions<\/li>\n\n\n\n
  • A little bit of zucchini <\/li>\n\n\n\n
  • One small bell pepper (It's from our garden.)<\/li>\n\n\n\n
  • Three small jalapenos.(It's from our garden.)<\/li>\n\n\n\n
  • Three cloves of garlic <\/li>\n\n\n\n
  • I picked out only the vegetables from the fridge that taste better when stir-fried.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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    • I season the meat in advance. You can add it directly while cooking, but if you 're sensitive to the smell of meat like I am, it's better to marinate it beforehand.<\/li>\n\n\n\n
    • 350g pork shoulder<\/li>\n\n\n\n
    • 1T ginger wine (Any kind of cooking wine)<\/li>\n\n\n\n
    • 1T Korean soy sauce<\/li>\n\n\n\n
    • 1T banana syrup (Agave syrup or sugar)<\/li>\n\n\n\n
    • 1\/3 t ginger powder (using tumeric)<\/li>\n\n\n\n
    • When marinating meat in advance, it's better to season it lightly, as you'll have a chance to adjust the flavor later.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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      • Everything is ready to be stir-fried now.<\/li>\n\n\n\n
      • Lotus root,as well.<\/li>\n\n\n\n
      • Keep salt and soy sauce near the stove for extra seasoning.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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        • Flatten the meat and cook it evenly on both sides.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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          • When the meat is almost done.<\/li>\n\n\n\n
          • Add the firm lotus root, carrots, and garlic first, and stir-fry them together.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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            • Then add the onions, bell peppers, zucchini, and jalapenos, and stir-fry them.<\/li>\n\n\n\n
            • Sprinkle 2-3 pinches of salt, add 1 tablespoon of soy sauce, and stir-fry the vegetables are tender.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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              • After tasting the meat and the vegetables, I added 1 tablespoon more of soy sauce today since there are a lot of vegetables. For the final seasoning, taste it and adjust according to your preference.<\/li>\n\n\n\n
              • Add the green onions, give it one more stir, and then turn off the heat.<\/li>\n\n\n\n
              • Drizzle 1 tablespoon of sesame oil, sprinkle with sesame seeds, and plate the dish.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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                • Stir-fried pork and vegetables with soy sauce is quite similar to making Japchae. But without the hassle of cooking glass noodles, it's much easier - just stir- fry the meat and vegetables together.<\/li>\n\n\n\n
                • If you slice and season a large batch of pork in advance, you can enjoy a variety of dishes over the next few days-- like mapo tofu, japchae, pork bulgogi, bibimbap with pork, or a soy sauce stir-fry with pork and vegetables<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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