Pork fat has a natural sweetness that perfectly balances spicy elements like kimchi, gochujang, or chili oil. The 15-Minute Recipe: Spicy Butakoma Stir-Fry
Pour in the sauce mixture. Stir-fry for 2 minutes until the sauce thickens and coats every piece of meat. Serve: Pile it over steaming white rice. Top Tips for Cooking Butakoma
1 tbsp Gochujang (Korean chili paste), 1 tbsp Soy Sauce, 1 tsp Sugar, and 1 tsp grated Garlic. Instructions:
This is the "Goldilocks" size for many households. It’s enough to generously feed two people as a main dish or provide a hearty protein base for a family of four when bulked up with vegetables. Why "Hot" is the Way to Go
If your pan is small, cook the 300g in two batches. Overcrowding leads to steaming rather than searing, which makes the meat "wet" instead of "hot and crispy."
Heat a splash of oil in a pan until it’s shimmering. Add the 300g of pork, spreading it out to get a nice sear.
