Since I have a lot of family members, I bought a piece of pork tenderloin and braised pork with soy sauce, and it's only going for two days. So I bought 1.5kg of pork tenderloin. The tenderloin is cut into bite-size pieces. First, put the tenderloin in cold water for about 30 minutes and drain the blood.

I prepared dried peppers and dried peppers as supplementary ingredients. If you don't have it, you can skip it. You can add whole garlic, quail eggs, or eggs.

Add the meat without blood when the water boils. I added soju, bay leaves, and pepper.

It was boiled over high heat and then cooked over low heat. Meat is soft when cooked on low heat. I will use the meat boiled broth as it is, so please remove the dirty foam. I think I cooked it for about 30 minutes.

Tear cooked meat into bite-size pieces. That's a lot of 1.5 kilos

You can season the meat in the boiled broth.

It's 1.5kg tenderloin, so I put a glass of soy sauce, half a cup of sugar, and half a cup of soju. When I tried it, it was better to have a glass of soju for a cup of soy sauce.

If the liver is bland to your taste, you can add more soy sauce and reduce the amount of soy sauce if it is salty, and if you want to eat it sweet, you can adjust the amount of sugar.

Boiled meat broth was boiled over high heat with meat, soy sauce, sugar, soju, and dried peppers.

When it boils, lower it to medium heat and boil it down. I like it because it has a slightly spicy taste when you add dried peppers.

When the sauce is soaked to a certain extent, add the pepper and boil it again over high heat.

It's good even if you put whole garlic in it, but I skipped it because it wasn't there. If you breathe a little bit, it's done.

Pork jangjorim is done. It's perfect as a side dish. Put it in the refrigerator and microwave it when you eat it. It's good as a side dish, and children like it even if you wrap it with seaweed. It's good to make pork jangjorim so that you can less worry about side dishes for a few days.