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#PaikJongWon #DaepaeDuruchigi #FoodforGuests Duruchigi made with daepae samgyeopsal is so delicious! I'll be revealing the recipe for my secret sauce. Afterward, don't forget to make bokkeumbap! =================== Daepae samgyeopsal duruchigi [Ingredients] 1 pack (600g) daepae samgyeopsal 1 pack (160g) green onion curls 1/16 (150g) cabbage 2/3 cup (50g) whole garlic *Soy sauce for daepae samgyeopsal 1/2 cup (100g) thick soy sauce 1/2 cup (100g) water 1/2 cup (100g) cooking wine 1 tbsp (12g) brown sugar *Vinegared gochujang sauce for pamuchim 5 tbsp (40g) coarse red chili pepper powder 4 tbsp (32g) vinegar 1 1/2 tbsp (30g) gochujang 3 tbsp (30g) water 1 1/2 tbsp (18g) brown sugar 2 tbsp (14g) sesame oil *Bokkeumbap 2 bowls rice a moderate amount of daepae duruchigi a moderate amount of kimchi a moderate amount of laver flakes a slight drizzle of sesame oil [Recipe] 1. In a bowl, thoroughly combine brown sugar, cooking wine, water, and thick soy sauce, and set aside. 2. In a separate bowl, combine coarse red chili pepper powder, brown sugar, vinegar, gochujang, water, and sesame oil to make the vinegared gochujang sauce, and set aside. 3. Julienne cabbage to about 0.3cm in thickness. 4. Using scissors, cut green onion curls to about 6cm in length. 5. Slice whole garlic to about 0.5cm in thickness. 6. In a wide frying pan, cook the daepae samgyeopsal in high heat. 7. Pour the soy sauce over the daepae samgyeopsal and add in the garlic. 8. Put on disposable gloves, and using your hands, mix the green onion curls and vinegared gochujang sauce. 9. Using chopsticks, sift through the daepae samgyeopsal until the redness of the meat disappears. 10. While the duruchigi is still soupy, spread the pamuchim evenly over the daepae samgyeopsal. 11. Move the frying pan over to the gas burner and continue cooking at medium heat. Using tongs and a large spoon, thoroughly mix the pamuchim and daepae samgyeopsal as you stir-fry. 12. When the soup in the duruchigi boils down, lower the heat and eat it as you cook it over low heat. [Bokkeumbap recipe] 1. Add kimchi to the leftovers from the daepae samgyeopsal duruchigi, and cut finely using scissors. 2. Using a large spoon, stir-fry the leftovers. Add in the rice and mix thoroughly. For the final touch, sprinkle the sesame oil and laver flakes evenly.