This dish is made by mincing pheasant and beef, mixing and flavoring the minced meat, then forming the meat into patties resembling pheasant legs and steaming the patties. Pheasant meat has historically been a popular meat in Korea. Pheasant meat is considered a rare delicacy and more esteemed than chicken that there's even a saying that goes “chicken instead of pheasant.” Pheasant was usually served grilled, steamed, braised, as dumplings, and was even made into a Korean taffy. Bongchongjjim is made with pheasant meat, which is minced with beef, and then flavored it with green onions, ginger, black pepper, and oil. The patties are shaped to resemble pheasant legs, and steamed with other vegetables or grilled with oil. The patties are chewy yet tender and brim with flavor thanks to the juicy meat.
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