Saengchi Jan-jihi (Pheasant Fine-Pickle)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- salted cucumber pickle
- pheasant
- soy sauce
- oil
- Sichuan pepper
- black pepper
Instructions
- Peel cucumber pickle and cut it thin and short; cut pheasant the same way.
- Stir-fry both in soy sauce and oil, season with Sichuan pepper and black pepper, and use.