"A timeless Korean side dish, perfect for keeping and serving with warm rice."
Estimated Nutrition
Ingredients
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600g pork tenderloin or ham
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20–30 quail eggs
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10–15 shishito peppers
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10 whole garlic cloves
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1 stalk green onion,
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ginger,
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peppercorns
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1L water
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Seasoning: 1 cup soy sauce,
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3 tbsp sugar,
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2 tbsp oligosaccharide,
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3 tbsp mirin
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[재료]
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돼지고기 안심 또는 뒷다리살
600g
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메추리알
20~30알
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꽈리고추
10~15개
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통마늘
10알,
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대파
1대,
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생강
1톨
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통후추
10알,
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물
1L
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양념장: 진간장
1컵,
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설탕
3큰술,
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올리고당
2큰술,
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맛술
3큰술
🧑🍳 Cooking Instructions
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1
Preparation : Soak pork in cold water for 30 mins to remove blood.
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2
Parboil : Boil for 5 mins, rinse, and drain.
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3
Simmer : Simmer with aromatics for 30 mins. Reserve 500ml broth.
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4
Braise : Shred meat, boil with sauce and eggs for 15-20 mins.
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5
핏물 제거 : 찬물에 30분간 담가 핏물을 제거합니다.
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6
초벌 삶기 : 5분간 삶은 후 찬물에 헹궈 불순물을 제거합니다.
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7
육수 내기 : 향신 채소와 30분간 삶고 육수 500ml를 따로 챙깁니다.
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8
조리기 : 양념장과 함께 고기, 메추리알을 넣고 15~20분간 조립니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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