300g Hot — Butakoma

If your pan is small, cook the 300g in two batches. Overcrowding leads to steaming rather than searing, which makes the meat "wet" instead of "hot and crispy."

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

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 butakoma 300g hot

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.

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 If your pan is small, cook the 300g in two batches

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

Pour in the sauce mixture. Stir-fry for 2 minutes until the sauce thickens and coats every piece of meat. Serve: Pile it over steaming white rice. Top Tips for Cooking Butakoma The 15-Minute Recipe: Spicy Butakoma Stir-Fry A light

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