Anyone ever try this?

Anyone ever try this?

Chinese-Korean here mixed, I love pork cutlet and rice but don’t really care for the semi-glaze sauce or Japanese curry varieties. I find the black bean sauce so much more comforting I make it Chinese-Korean style nice and glossy and thick, little oily, I add 1 tablespoon soy sauce, oyster sauce and sugar for depth (I do the pork and zucchini and onions and the essentials when making Jjajangbap or Jjajangmyeon) and it’s absolutely delicious the best thing for a bad day.

submitted by /u/PomegranateMoney4826
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