Cycle 17 – Item 268
Post 6,112
30 (Wed) September 2026
Mushu Pork
3.5
by me
at home
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and IZ
Thought that I’d “got mushu down pat” (see 15.244 (Pancakeless) Mushu Pork), but turns out there was room for improvement. First, by velveting the pork strips then shallowing frying them until simultaneously crispy and tender (see also 17.210 Pork Fries). Second, by simplifying the medley with only the pork + onions + carrots + cabbage + woodear mushrooms + eggs (no sprouts, shiitake, chives). Third, by adding more eggs: 2 eggs x 3 servings = 6 eggs. And fourth, by using lightly steamed spring roll skins, which don’t taste as good as handmade pancakes (see for example 15.205 Mushu Shrimp with Hand-Made Pancakes), but are neutral in flavor, allowing the mushu itself to shine, and less filling, allowing more mushu to be enjoyed – and no fuss. My best one yet.
(See RESTAURANTS IN KOREA)
(See GLOBAL FOOD GLOSSARY)
(See HANSIK)
(See BOOZE)