Stir-Fried Pork with Acorn Jelly (태평추(돼지묵전골) / Taepyeongchu(Dwaejimukjeongol))
10/19/2023
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Korean_food
This folk dish from Yecheon, Gyeongsangbuk-do, is a hot pot made with pork, kimchi, and buckwheat or acorn jelly. It is also called “dwaeji muk jeongol,” “taepyeongchae,” “taepyeongcho,” and “muk duruchigi.” Stir-fried pork with acorn jelly was originally a dish served only during the winter. It was enjoyed either with steamed rice or with alcoholic beverages. The dish brings a harmony of textures in tender jelly, crunchy kimchi, and chewy pork, all swimming in a spicy and rich soup. The jelly must be placed into the soup when the latter is boiling so that the former maintains its chewy and tender texture without disintegrating.
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