Pork Neck Jjajang Endive Wrap

Steps

1. 1

   Separate the fat from the pork neck and render it over medium heat to extract the oil.

2. 2

   Once the fat is golden, cut the lean meat into cubes and sear until golden.

3. 3

   Cut king oyster mushrooms into cubes and sear until golden.

4. 4

   Strain through a sieve to separate the pork oil from the other ingredients.

5. 5

   Add chunjang to the extracted pork oil and stir-fry over medium heat for 3 minutes to develop the aroma.

6. 6

   Add ssamjang and stir-fry for 1 more minute, then strain through a fine sieve to separate the oil.

7. 7

   Using the chunjang-infused oil, stir-fry green onion, minced garlic, onion, zucchini, and garlic chives in order.

8. 8

   Add the seared pork and king oyster mushrooms, stir-fry, then add sugar.

9. 9

   Add the stir-fried chunjang paste, mix well, then add stem lettuce and truffle oil to finish.

10. 10

    Serve on endive leaves topped with the jjajang mixture and roasted peanuts.