"Banggu Seok Pyo Pat Wo Musa," meaning "The Secret Recipe of Banggu's Stone-Ground Rice Cakes," unveils a cherished family heirloom—a recipe passed down through generations. This isn't your average rice cake recipe; it's a deeply flavorful and texturally unique experience, relying on painstakingly stone-ground rice for a subtle nuttiness and unmatched chewiness. The process involves a meticulous blend of traditional techniques and carefully guarded secrets, resulting in rice cakes that are both comforting and utterly captivating. The unique flavor profile, achieved through a specific combination of ingredients and cooking methods, is the true star of this culinary tradition.
This ancient recipe, however, is not shrouded in mystery forever. Ready to embark on a culinary journey and create these exquisite rice cakes yourself? Let’s delve into the step-by-step process detailed below to recreate the magic of "Banggu Seok Pyo Pat Wo Musa."
Tools Needed
- Pan
Ingredients
- Food
- Egg: 1
- Oil
- Shredded Pork: 150g
- Majira: 1 spoonful
- Sugar: 1/2 spoonful
- Tangle (instead of fish sauce): 1 spoonful
- Oyster Sauce: 1/3 spoonful
- Fragrant Whole Vegetables
- Hot Hibabi
- Egg Broiler
- Nongshim Red Mark (cut into hand pepper shape)
Step-by-Step Instructions
Step 1. Prepare the base and aromatics
- Put a generous amount of food in the pan, crack an egg into it, pour oil over it, and cook until crispy. Then take it out.
Step 2. Cook the pork and build the flavor
- Add 150g of shredded pork and a spoonful of majira to the remaining oil and stir-fry once until the blood disappears.
- Stir-fry again and add half a spoonful of sugar, a spoonful of tangle (instead of fish sauce), and a third of a spoonful of oyster sauce.
Step 3. Add vegetables and create texture
- Cut the fragrant whole vegetables into a good size, place them in a bowl and stir-fry for exactly 30 minutes.
- Stir-fry, put in some hot hibabi and add some egg broiler.
Step 4. Garnish and finalize
- Cut up some Nongshim red mark and cut it into the shape of a hand pepper and put it on (as a substitute for red pepper).
Read more: Bibimbap Recipe: Delicious Korean Mixed Rice & Vegetables
Tips
- This way, the scent of the tail and chives will be blocked, and the spicy, savory taste of the Jajibang Yamae Pakapower will be completed.
Nutrition
- N/A
FAQs
1. What gives this Thai pork fried rice its 'charming tail' flavor?
The 'charming tail' refers to the subtle sweetness and umami depth added by fish sauce and often a touch of palm sugar. These ingredients work together to create a complex flavor profile beyond just salty and savory.
2. Can I substitute the pork with chicken or tofu?
Absolutely! Chicken or firm tofu are great substitutes. Just be sure to adjust the cooking time accordingly, as chicken cooks faster than pork and tofu has a different texture.
So there you have it – a delicious and authentic Thai-style pork fried rice with that irresistible "charming tail" flavor. This recipe is perfect for a quick weeknight meal or a more elaborate weekend brunch. Now go forth and enjoy the fruits of your labor!