Butakoma 300g Hot |top| -

Once the pork is no longer pink, toss in your onions and cabbage. Keep the heat high!

Pork fat has a natural sweetness that perfectly balances spicy elements like kimchi, gochujang, or chili oil. The 15-Minute Recipe: Spicy Butakoma Stir-Fry

A pack is a budget-friendly powerhouse. Whether you’re making a spicy Buta-Kimchi or a gingery Shogayaki , the key is keeping the heat high and the flavors bold. Next time you’re at the butcher, grab that 300g pack—it’s the fastest ticket to a satisfying, hot meal. butakoma 300g hot

1/2 onion (sliced) and 1 cup of cabbage or bean sprouts.

Heat a splash of oil in a pan until it’s shimmering. Add the 300g of pork, spreading it out to get a nice sear. Once the pork is no longer pink, toss

This is the "Goldilocks" size for many households. It’s enough to generously feed two people as a main dish or provide a hearty protein base for a family of four when bulked up with vegetables. Why "Hot" is the Way to Go

Don't trim the fat! The small ribbons of fat in Butakoma are what keep the thin slices from drying out under high heat. Conclusion The 15-Minute Recipe: Spicy Butakoma Stir-Fry A pack

1 tbsp Gochujang (Korean chili paste), 1 tbsp Soy Sauce, 1 tsp Sugar, and 1 tsp grated Garlic. Instructions:

A light dusting of potato starch or cornstarch on the meat before cooking helps it retain juices and allows the spicy sauces to cling better.