이정현 호두마늘종덮밥 레시피Newly launched Pyeonsto-rang Lee Jung-hyun’s Walnut Garlic Seed Rice Bowl Recipe
This is Lee Jung-hyun’s signature rice bowl dish made with a Korean-style seasoning by adding a generous amount of fragrant walnuts to the popular Taiwanese dish, Changingtou Pork Garlic Seed Stir-fry.
– Ingredients 200g minced pork, 1.5t minced ginger, a handful of garlic stems, two handfuls of garlic, 1/2 green chili pepper, 1 red chili pepper, a handful of walnuts, 220g rice, cooking oil – Seasoning sauce ingredients 4T brewed soy sauce, 2T brown sugar, 1T rice wine
– Ingredients Mix 4T brewed soy sauce, 2T brown sugar, and 1T rice wine to make the seasoning sauce.
1. Slice two handfuls of garlic into slices and cut a handful of garlic stems into small pieces. Cut the minced pork into pieces, chop 1/2 green pepper, 1 red pepper diagonally, and coarsely chop a handful of walnuts.
2. Remove the blood from 200g of minced pork with a kitchen towel.
3. Coat a pan with cooking oil and fry the sliced garlic to make garlic oil.
4. Fry the minced pork in the garlic oil to bring out the garlic flavor, then add 1.5t of minced ginger and fry until the pork turns gray-brown.
* Adding minced ginger when frying pork will help remove the meaty smell.
5. When the pork is cooked, add the trimmed garlic shoots and chopped walnuts and fry.
* Adding walnuts makes the stir-fried pork and garlic shoots more flavorful.
6. Add the green peppers and red peppers and seasoning sauce and simmer over high heat. Stir-fry
7. Put rice in a bowl and top with walnut garlic chive stir-fry to complete Lee Jung-hyun’s walnut pork garlic chive rice bowl
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