Japanese-style pork belly braised in soy sauce
You can think of Kakuni as a so-called jangjorim. Add each spice to the pork belly.. Braised in soy sauce! It's jangjorim.
5 serving
Within 90 minutes
김영미
Ingredients
  • Pork belly meat
    1kg
  • a boiled egg
    5ea
  • onion
    1/2ea
  • leek
    2piece
  • Whole pepper
    1T
  • bay leaf
    4piece
  • Water
    5cup
  • Soy sauce
    1/2cup
  • Sugar
    1/2cup
  • Cheongju
    1/2cup
Cooking Steps
STEP 1/10
First, boil the eggs for about 20 minutes.. Soak it in cold water and peel it,
STEP 2/10
The main ingredient of Gakuni.. The whole pork belly..I bought it at Dodram for bossam. It's a container, so I cut it into big pieces and used it. Please prepare regular pork belly
STEP 3/10
And in a heated pan, it's good if there's a bit of depth. Make the fat go down... Bake front and back until golden, removing grease with a kitchen towel.
STEP 4/10
Make the fat go down, pour enough water to cover it, and then turn it to high heat.. When it boils, cover it with cooking paper and boil it for 20 to 30 minutes, and drain more oil from the pork belly.
STEP 5/10
Take it out and rinse it in running cold water,
STEP 6/10
Put it in a pot.. Put the ingredients for the broth and boil it over high heat... Boil for more than 30 minutes,
STEP 7/10
Take out all the ingredients for the broth,
STEP 8/10
Pour in the sauce.. Add boiled eggs and boil for more than 10 minutes,
STEP 9/10
Finish when it's boiled in half. If you cool it down and remove the oil from the top, you can eat it more neatly.
STEP 10/10
It tastes better if you enjoy it with mustard sauce (mustard 1 + hot water 1)
It tastes better if you prepare chives or chopped green onions and eat them together. The pungent mustard scent seems to enhance the taste of Gakuni.
Measure with a rice spoon and a paper cup.
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