Don't trim the fat! The small ribbons of fat in Butakoma are what keep the thin slices from drying out under high heat. Conclusion
1 tbsp Gochujang (Korean chili paste), 1 tbsp Soy Sauce, 1 tsp Sugar, and 1 tsp grated Garlic. Instructions:
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 butakoma 300g hot
Because the meat is thinly sliced, it cooks in seconds. High-heat stir-frying creates a beautiful caramelization (the Maillard reaction) that transforms inexpensive pork into a savory delight.
If you have a 300g pack in your fridge right now, try this high-heat, spicy recipe. Butakoma: 300g Don't trim the fat
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."
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 Instructions: Pour in the sauce mixture
1/2 onion (sliced) and 1 cup of cabbage or bean sprouts.