Saengchi Jihi (Pheasant Pickle-Preserve)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- salted cucumber pickle
- pheasant
- soy sauce
- oil
Instructions
- Remove the core of cucumber pickle but leave the skin on; cut into very knobbly pieces and rinse in warm water.
- Cut pheasant likewise into round pieces to match the cucumber.
- Stir-fry both in soy sauce and oil and store; it keeps many days without spoiling and improves in flavor over time.