볶음류
Stir-frying
High heat and short time are key — capturing wok hei (smoky flavor) while preserving the crisp texture of ingredients
Stir-frying is the fastest and most dynamic cooking method in Korean cuisine. When ingredients are cooked at high heat in a well-heated pan, the Maillard reaction creates a fragrant exterior while keeping the inside moist. The core of Korean stir-fry — japchae, jeyuk bokkeum — is the wok hei.
응용 예시
Once you know this: Pasta + soy sauce + sesame oil + garlic + butter → soy butter stir-fried pasta. High heat + short time works with any ingredient.
핵심 요소
핵심 원리
The Maillard reaction combined with water evaporation creates a concentrated flavor.
핵심 단계
- 1After ensuring the pan is thoroughly heated, add the oil.
- 2Remove ingredients with high water content first.
- 3Stir the ingredients frequently to ensure even heating.
사용 기름
Cooking oil (with a high smoke point).
화력
High heat (after the pan has been properly heated).
세부 기술
이 원리로 만드는 레시피
Spam and chili pepper stir-fry.
초급Potato and egg stir-fry.
초급Super Easy Squid Stir-fry.
초급Savory stir-fried perilla leaves.
초급Spicy Green Chili Peppers Stir-fried with Anchovies.
초급Foolproof Spicy Rice Cake (Tteokbokki) Recipe.
초급음식 예시
Japchae.
146 kcal단백질 4.7g지방 3.3g폭찹
124 kcal단백질 12.2g지방 5.3gSpicy braised chicken.
137 kcal단백질 14.7g지방 3.0gTteokbokki.
144 kcal단백질 3.5g지방 3.0gRabokki.
134 kcal단백질 2.8g지방 4.7gYusansle.
86 kcal단백질 7.5g지방 4.4gTteokbokki.
150 kcal단백질 4.7g지방 1.4gEight Treasure Vegetable Stir-fry.
90 kcal단백질 12.4g지방 2.9gFried potatoes.
100 kcal단백질 1.8g지방 4.8gSpicy Japchae (or Gochujang Japchae).
67 kcal단백질 4.2g지방 3.9gKimchi fried rice.
106 kcal단백질 1.4g지방 7.9gSpicy stir-fried octopus.
91 kcal단백질 5.8g지방 3.8gSpicy stir-fried chicken feet.
186 kcal단백질 13.8g지방 9.4gCarrot stir-fry.
95 kcal단백질 0.9g지방 6.6gTofu Kimchi.
115 kcal단백질 7.8g지방 6.8g