The pork was soaked in cold water for about 30 minutes to drain the blood.

Cut the pork tenderloin into 5-6 pieces and boil it with soybean paste 1, whole pepper 0.5, two white green onions, seven slices of garlic, 0.3 ginger powder, and 2 cups of water. At this time, if you have bay leaves in the boiled water, you can add 1-2 or more ingredients to remove the smell of pork. If you add soybean paste when you boil pork like this, it has a savory taste while removing the miscellaneous smell.

Boil the meat with boiling water, then add the lumped pork tenderloin and boil it for about 10 minutes.

Remove the boiled meat and tear the boiled meat into bite-size pieces when it cools down. You can remove the oil and core while tearing it.

Put soy sauce 7, rice wine 3, cooking wine 3, brown sugar 1, starch syrup 1, and 2 cups of water together to make a stew, and then boil the torn pork.

Boil the soup until it boils down to a certain degree. I was going to give it to the kids, so I was thinking about doing it, but I wanted to eat it spicy, so I put in a cheongyang pepper in the middle. When I cook it, I put 1-2 spoons of balsamic vinegar in it. Then the color is pretty and the taste is much better. If you have balsamic vinegar, you can add it. Pork jangjorim is blurry than beef, so I purposely put brown sugar in the stew to make it look pretty instead of regular sugar.