Cold boiled pork with cockles filled with the smell of spring
Boiled cockles and spicy, sweet and sour Seasoned and boiled front leg meat and cold bossam I made it With well-boiled forelimbs It's refreshing and refreshing when you eat it with seasoned cold cockle salad It's a bonus to taste and smell cold
4 serving
Within 90 minutes
주말은엄마밥
Ingredients
  • Shepherd's purse
    250g
  • cockle
    1kg
  • Pork
    1kg
  • Scallions
    3piece
  • Sesame
    1TS
  • Sesame oil
    1TS
  • Soybean paste
    2TS
  • cooking wine
    3TS
  • onion
    1ea
  • leek
    1piece
  • Garlic
    10piece
  • red pepper paste
    1TS
  • Sugar
    1TS
  • Red pepper powder
    2TS
  • Vinegar
    4TS
  • crushed garlic
    1/2TS
  • apple juice
    6TS
  • Salt
    1ts
  • Oligosaccharide
    1TS
Cooking Steps
STEP 1/18
2 tablespoons of soybean paste and 3 tablespoons of cooking wine in water
And cut it into fist-sized pieces
Put pork over high heat
Please boil it.
STEP 2/18
When the meat boils, lower the heat
Cut the onion into 4 pieces
Cut the green onions into big pieces
Add and add 10 slices of garlic.
STEP 3/18
On low heat, about 40 minutes to an hour
Boil it. I like instant food
I also put in half a tablespoon of coffee
STEP 4/18
Cut the naengmyeon clean and put it in water
Rinse several times.
STEP 5/18
Add a tablespoon of salt to the boiling water
Add the cold noodles and for 3-5 minutes
After boiling, rinse in cold water.
STEP 6/18
For Naengi, squeeze out the water and eat it
Please cut it nicely.
STEP 7/18
Kkomak, until clean water comes out
Rinse several times.
Add 2 tablespoons of salt to the cockle-sweetened water
Put black cloth or newspaper in it
Cover and let stand for about 20 minutes.
STEP 8/18
When the water boils, a cup of cold water
Pour it in and boil it with cockles.
*If the water temperature is too high
The cockles are getting tough.
STEP 9/18
Stir it in one direction and cook it
Cockle sticks to one side
It's easy to trim.
STEP 10/18
If you open one or two cockles
Take it out and put it on a strainer tray and let it cool.
STEP 11/18
I'll use a spoon
Peel the cockle, please.
STEP 12/18
Boiled water is only clean water
Therefore, the mud lamp of cockles
Rinse the foreign substances thoroughly.
STEP 13/18
Cleanly rinsed cockles
Put the water on a strainer
Please get rid of it.
STEP 14/18
Grind half of the apple on a grater
Just strain it and get the juice.
The apple is small, so it comes out 6-8 tablespoons.
STEP 15/18
1 tablespoon of red pepper paste, 2 tablespoon of red pepper powder
6-8 tablespoons of apple juice, 4 tablespoons of vinegar,
Add 1 tbsp sugar, 1 tbsp oligosaccharide, 1/2 tbsp garlic and 1 tbsp salt and mix.
STEP 16/18
Add the sauce to the naengi and cockle
1 tablespoon sesame oil and 1 tablespoon sesame oil
Add and mix evenly.
STEP 17/18
I forgot to put in the chives.
The length of the two fingers
Slice it, put it in, and mix it well.
STEP 18/18
Boiled pork is thick
If you cut it and put it on a plate
It's done
Cooking review
5.00
score
  • 441*****
    score
    I tried naengmyeon because it came out from Mt. Naeng, but the meat and naengmyeon went well together, so I finished a plate quickly
    2021-03-28 12:09
  • 219*****
    score
    Naengi is sweet and sour, so it goes well with meat. It doesn't smell like fish and Naengi is so fragrant that it's delicious
    2021-03-22 14:03
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