Soft-Braised Sliced Dog Meat
A Korean dish prepared with marinated cubed dog meat, braised to a milky white hue with a soft, tender, and fresh, savory flavor.
Ingredients
Dog breast meat
250g
Egg white
25g
Peanut oil (approx. 40g actually used)
500g
Sugar
50g
Sesame oil
15g
Cooking wine
10g
Cornstarch
50g
Vinegar
15g
Scallion
15g
Ginger
10g
Fine salt
10g
Instructions
1
Soaking and Preparation
Place the dog meat in cold water and soak for 4 hours. Remove and drain, strip away the fascia, score shallow crosshatch cuts, then cut into cubes. Transfer to a porcelain bowl, add egg white, cornstarch, and fine salt, and toss by hand until evenly coated.
2
Blanching the Meat Cubes
Heat a soup pot over the flame, add clear water, and bring to a boil. Remove the pot from the heat, then add the coated dog meat cubes and blanch briefly. Pour into a colander to drain off the water.
3
Braising for Flavor
Return the same soup pot to the heat, add white sauce, dog bone broth, MSG, cooking wine, salted dough, and the dog meat cubes. Once it comes to a boil, remove the pot from the heat again. Once the meat cubes have absorbed the flavors, pour into a colander to drain off the broth.
4
Thickening and Plating
Wipe the soup pot clean and place it back on the heat. Add milk, MSG, cooking wine, salted dough, and the dog meat cubes. Once boiling, thicken with starch, drizzle in chicken oil, toss a few times, remove from the pot, and serve on a plate.
