Soak the pine mushrooms in water, wash them twice, and squeeze the water out. (I'm going to make it into jangjorim, so just soak it in moderation.)

Boiled eggs need to be soaked in cold water quickly to peel off easily. There's also a saying that it comes off well if you boil it with vinegarI'll try it next time.

Every time I cut it, it smells spicy. Chop up the cheongyang peppers.

Peel a boiled egg into a pot, add soaked pine mushrooms and 2 cans of fresh garlic.

And 2 cups of water,

Add 1 cup of soy sauce.

Then, add a spoonful of sugar.

This is very pretty. one's own thoughts.

Boil until the egg color is thick. The rich taste from the mushrooms, so I didn't make the broth or put any other seasoning in advance.

If the color of the egg turns dark, add 5 pieces of Cheongyang red pepper and boil it. With spicy peppers in it, the taste of the mushroom jangjorim is at its peak.

I'd like you to put in the hot pepper and turn off the heat right away. The heat of the food itself is enough to make the spicy ingredients of Cheongyang red pepper come out. By the next day, the color of the peppers changed to Jangjorim color, so I cut two more on the spot (the spicy Cheongyang peppers must have been removed with Jangjorim sauce, not spicy).

There might be people who don't like spicy cheongyang peppers, but it's my personal taste, and it's not bad to make mushroom jangjorim without cheongyang peppers, but it's good to add a lot of spicy cheongyang peppers.