Pear-Drink Spicy Pork (Galbae-jeyuk) · Ryu Soo-young

Name: Pear-Drink Spicy Pork (Galbae-jeyuk) · Ryu Soo-young
Total time: 40 min
Yield: 4
Cuisine: Korean
Ingredients: 600 g Pork shoulder (front leg); 1캔 (238 ml) Korean pear drink (갈아만든 배); 3큰술 Gochujang; 3큰술 Soy sauce; 2큰술 Sugar; 2큰술 Minced garlic; 2큰술 Vinegar; 2/3큰술 Sesame oil; 1개 (200 g) Onion; 1대 Green onion; 1꼬집 Salt; 약간 Black pepper

A can of Korea's ubiquitous pear drink replaces the water, the grated pear and half the sugar in one move — it tenderises, sweetens and moistens. Then the pork sits in the fridge for three days, which is the actual secret.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — 류수영 · ⭐ Celebrity · Ryu Soo-young — actor (b. 1979); appears as '어남선생' on KBS2's Fun-Staurant (신상출시 편스토랑). The nickname puns on his legal name, 어남선.

ချက်ပြုတ်သူများနှင့် ဖန်တီးသူများ၏ အမည်များကို မူလအရင်းအမြစ် ဖော်ပြရန်အတွက်သာ အသုံးပြုသည်။ More Recipes Please သည် လွတ်လပ်စွာ လုပ်ဆောင်နေပြီး ၎င်းတို့နှင့် ဆက်စပ်မှု၊ ထောက်ခံမှု သို့မဟုတ် ကမကထမှု မရှိပါ။

Broadcast recipe by 류수영 (KBS2 Fun-Staurant) / 류수영 방송 레시피 — Ryu Soo-young's '갈배제육' — the name is a contraction of 갈아만든 배, the canned pear drink he marinates with — as shown on Fun-Staurant. Linked is a blogger's written record of the broadcast, not an official publication; the 3:3:2 gochujang–soy–sugar ratio with one can of pear drink, 2 tbsp garlic and 2 tbsp vinegar matches the amounts listed on a second independent write-up. What makes it his: the pear can, the vinegar, and a mandatory 3–4 day cure in the fridge.

ချက်ပြုတ်သူ: 류수영

ချက်နေပုံ ကြည့်ရန်

류수영

⏱ 40 မိနစ်🍽 4 ယောက်စာ🔥 450 kcal🇰🇷 South Korea🌶️🌶️

နို့ထွက်ပစ္စည်းကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Soak the pork in cold water for 10–15 minutes to draw out the blood, then drain it and pat it dry.
💡 Skipping this leaves a faint iron-y smell that the marinade cannot hide.
Cut the pork into bite-sized pieces, roughly 4–5 cm across.
In a lidded container, mix the marinade in this order: sugar first, then soy sauce, then gochujang. Stir smooth after each one.
💡 The order matters: sugar dissolves in the liquid soy sauce, and only then does the thick gochujang blend in without lumps.
Pour in the whole can of pear drink and add the minced garlic. Stir until you have a loose, pourable marinade.
Add the pork and mix by hand until every piece is coated.
Add the vinegar and the sesame oil and mix again.
💡 The vinegar is not for sourness — it tenderises the pork and measurably extends how long the marinade keeps in the fridge.
Lay the diagonally-cut onion and green onion on TOP of the meat — do not mix them in — and scatter a pinch of salt over the vegetables.
💡 Salting the vegetables on top and leaving them unmixed keeps them crisp; buried in the marinade for days they would go limp.
Close the lid and refrigerate for 3–4 days. It keeps up to a week.
💡 This is the recipe. One hour tastes fine; three days tastes like the broadcast. Make it on Sunday, eat it Wednesday.
To cook: heat a wide pan on high. Lift the pork out of the marinade, lay it in a single layer, and then LEAVE IT ALONE.
Wait until the underside is deeply browned and charred at the edges — 2–3 minutes without touching it — then stir.
💡 Beginner warning: stirring straight away drops the pan temperature and the pork boils in the marinade. That grey, watery jeyuk is the classic failure.
Add the onion, green onion and the marinade liquid left in the container, put the lid on and cook on LOW for about 3 minutes.
Take the lid off, grind over the black pepper, and toss on high for 30 seconds to reduce any thin liquid to a glaze.
Serve straight from the pan with rice and lettuce leaves for wrapping.

💡 အကြံပြုချက်များ

Beginners' most common mistake: cooking it the same day. The 3-day rest is not a storage tip, it is the method — the pear enzymes and vinegar need days to work through 600 g of pork.
No canned pear drink? Use 200 ml of apple juice plus 3 tbsp of grated fresh pear or apple. What you must not do is substitute plain water — the can is supplying sugar, moisture and tenderising enzymes at once.
Portion the marinated pork into freezer bags on day 3 — it freezes beautifully and goes from freezer to pan with no loss.
Pork shoulder over pork belly here: the marinade is already sweet and rich, and belly fat on top of it turns the dish cloying.