Leftover Jokbal & Shishito Pepper Stir-fry
Transform leftover jokbal (Korean pig’s trotters) into a delicious side dish with shishito peppers!
Leftover jokbal can sometimes feel a bit uninspiring to eat later. Today, we’re turning it into a delightful side dish by stir-frying it with fresh shishito peppers! This recipe breathes new life into your leftover meat, creating a flavorful and satisfying accompaniment that pairs perfectly with rice. Enjoy the chewy texture of the jokbal and the crispness of the peppers in this quick and easy dish.
Main Ingredients- 400g leftover jokbal (pig’s trotters), cut into bite-sized pieces
- 1 handful of shishito peppers, washed and stems removed
- 1 red chili pepper, deseeded and finely chopped
- 2 Korean green chili peppers (cheongyang peppers), deseeded and finely chopped
- 1 Tbsp cornstarch
- 6 Tbsp water
- 2 Tbsp sesame oil
Seasoning Sauce- 3 Tbsp soy sauce
- 1 Tbsp plum extract (for sweetness and shine)
- 2 Tbsp rice wine (mirin, for tenderizing and removing gaminess)
- 1 tsp ginger wine (for a subtle ginger aroma)
- 1 Tbsp minced garlic
- Pinch of black pepper (to taste)
- 1 Tbsp oligodang (oligosaccharide syrup, for gloss and mild sweetness)
- 3 Tbsp soy sauce
- 1 Tbsp plum extract (for sweetness and shine)
- 2 Tbsp rice wine (mirin, for tenderizing and removing gaminess)
- 1 tsp ginger wine (for a subtle ginger aroma)
- 1 Tbsp minced garlic
- Pinch of black pepper (to taste)
- 1 Tbsp oligodang (oligosaccharide syrup, for gloss and mild sweetness)
Cooking Instructions
Step 1
Carefully remove any bones from the leftover jokbal. Cut the meat into bite-sized pieces, suitable for eating with chopsticks. Ensure the pieces are not too large for the sauce to penetrate, nor too small to lose their satisfying chew.
Step 2
Thoroughly wash the fresh shishito peppers under running water and pat them dry. Trim off the stems. These peppers are key to the dish’s delightful crisp texture.
Step 3
Remove the seeds from the red chili pepper and finely chop it. Similarly, deseed the two Korean green chili peppers (cheongyang peppers) and finely chop them. These will add both a pleasant heat and vibrant color to the dish. Feel free to adjust the amount of green chilies if you prefer more spice.
Step 4
In a small bowl, combine the soy sauce, plum extract, rice wine, ginger wine, minced garlic, black pepper, and oligodang. Stir well with a spoon until all ingredients are evenly incorporated, creating a delicious seasoning sauce. Whisk until fully blended.
Step 5
Heat a pan over medium heat and pour in the prepared seasoning sauce. Bring it to a gentle boil, then reduce the heat slightly and let it simmer for a moment. Simmering the sauce beforehand helps meld the flavors and enhances its overall savory depth.
Step 6
Once the sauce is simmering, add the cut jokbal to the pan. Stir-fry for about 2-3 minutes, ensuring the jokbal is coated evenly with the sauce. You want the jokbal to heat through and the sauce to reduce slightly.
Step 7
Now, add the prepared shishito peppers, chopped red chili pepper, and green chili peppers to the pan. Stir-fry quickly to combine them with the jokbal. It’s important not to overcook the peppers at this stage.
Step 8
Here’s a crucial tip for crisp peppers! If you want to maintain the crisp texture of the shishito peppers, stir-fry them for only about 1 minute after adding them. Then, in a small corner of the pan, whisk together 1 Tbsp of cornstarch with 6 Tbsp of water to create a slurry. Pour this slurry into the pan while stirring constantly. The sauce will thicken quickly, coating all the ingredients and creating a glossy finish. Your delicious jokbal and shishito pepper stir-fry is almost ready!
Step 9
Finally, turn off the heat and drizzle in the sesame oil for a fragrant finish. Transfer the completed stir-fry to a serving plate. This makes a fantastic and flavorful dish to serve with hot steamed rice.
