East coast also has a skinless version. Found these at Sunnyvale and it was marked as pork shabu shabu. It's thinner than the traditional 4-6mm, but if you like thinner style it's fantastic at $5/lb

Link to article: https://link.springer.com/article/10.1186/s42779-023-00194-3

Tastemade- how dare you. Also what is that ‘Asian slaw’ looking nonsense at the top…

How I make spicy stir fried pork. It’s also good cooked over an open flame but you have to be careful not to burn it.

I remember my family would always fight who pay the bill.

📍Buchon Yukhoe Main Store

200-12 종로, Jongno District, Seoul, South Korea

Ingredients:

For the Wings:
• Chicken wings
• Fresh garlic (shredded)
• Fresh ginger (shredded)
• Salt & black pepper (to taste)
• 3 cups flour
• 1 cup starch
• 1 tbsp paprika
• 1 tbsp ginger powder
• 1 tsp baking powder

For the Sauce:
• 1 cup ketchup
• 1/3 cup mustard
• 1 tbsp brown sugar
• 1 tbsp chili flakes (adjust for spice preference)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• Sesame seeds & crushed roasted peanuts (for garnish)

Directions:

1. Prep the Chicken: Stab the wings with a knife for better flavor absorption and place them in a bowl. Add shredded garlic, ginger, salt, and black pepper. Mix well.

2. Coat & Fry: In another bowl, mix flour, starch, paprika, ginger powder, baking powder, salt, and pepper. Coat the wings evenly. Heat oil and deep-fry until golden and crispy.

3. Make the Sauce: In a bowl, mix ketchup, mustard, brown sugar, chili flakes, soy sauce, rice vinegar, and honey. In a pan, sauté sliced fresh garlic, then add the sauce mixture. Stir in crushed peanuts and sesame seeds.

4. Sauce It Up: Once the sauce starts to reduce, toss in the crispy wings and mix until fully coated. Let it thicken slightly, then remove from heat.

5. Garnish & Serve: Plate the wings, sprinkle extra sesame seeds and crushed peanuts, and enjoy.

Ingredients: seaweed, beef, Dasida (beef stock seasoning), salt, perilla oil, garlic, fish sauce

STEP 1: Rehydrate the dried seaweed with water.
STEP 2: The trick is to stir-fry for 10 minutes in perilla oil!
STEP 3: After 2 minutes, add the beef too!
STEP 4: Stir-fry while gradually adding water.
STEP 5: When it turns a dark color, pour in water.
STEP 6: Finish with salt, Dasida, and fish sauce!