Dog Meat in Jars
A Korean specialty stew with fresh, fragrant flavor, tender dog meat, and a savory, aromatic, mildly spicy profile.
Ingredients
Dog meat with skin
1500 g
Scallion (peeled, cut into 3cm segments)
25 g
Garlic cloves
25 g
Dried chili pepper (washed, stems removed, julienned)
1
Vegetable oil
15 g
Shaoxing wine (50 g used for stir-frying)
100 g
Ground white pepper
6 g
Sesame seeds (roasted)
20 g
Fine salt
10 g
MSG (monosodium glutamate)
2 g
Ginger (15 g sliced, 10 g minced)
25 g
Instructions
1
Soaking the Dog Meat
First, wash the dog meat with skin thoroughly and soak it in clear water for 4 hours.
2
Initial Blanching
Remove the dog meat, rinse well, and cut into 2 pieces of about 750 g each. Place in a pot, add cold water, and bring to a boil to par-cook. Remove the meat and rinse with clean water.
3
Preparing the Aromatics
Peel the scallions and cut into 3 cm segments. Peel the ginger, slicing 15 g and mincing the remaining 10 g. Wash the dried chilies, remove the stems, and cut into thin strips. Set aside.
4
Braising the Dog Meat
Place the dog meat pieces in a pot, add water to cover the meat, then add the scallion segments, ginger slices, and Shaoxing wine. Cover, bring to a boil over high heat, then reduce to low and simmer until about 80% cooked. Remove the meat and debone it; return the bones to the broth to continue simmering.
5
Slicing the Dog Meat
Drain the dog meat and cut it into slices about 2 cm long, 5 cm wide, and 0.5 cm thick.
6
Stir-frying and Steaming
Heat the vegetable oil in a wok, add the dog meat, and stir-fry briefly. Pour in 50 g of Shaoxing wine, then add the dog bone broth (just enough to cover the meat), dried chilies, salt, and MSG. Cover and simmer for 5 minutes. Divide the braised dog meat and broth into small jars, then steam for 30 minutes. When serving, sprinkle the roasted sesame seeds on top.
