STEP 1/10
Make the jokbal sauce with all the seasoning I wrote down above.
STEP 2/10
I wanted to catch the smell of pork and add color, so I added instant coffee.
STEP 3/10
Place in saucepan and add bay leaf, dried red pepper and octagonal.
(I passed because I couldn't prepare octagonal and red pepper, and I added whole garlic instead.)
STEP 4/10
They also pour the sauce they made, but Sung Si-kyung didn't put all of this sauce, but only a part of it.
(I added about 2/3 of the prepared sauce and added about half a cup of water.)
STEP 5/10
Close the lid, raise it to high heat, and turn it down to low heat when the water boils.
STEP 6/10
If you cook it for 40 minutes while turning it upside down so that the sauce can be evenly spread, you're done making Sung Si-kyung's jokbal.
STEP 7/10
I think the shell will be less soft in 40 minutes, so I added a little more water in the middle and cooked it for about 20 minutes more.
STEP 8/10
If you cut the well-cooked jokbal, Sung Si Kyung's jokbal Jeungmalu is complete!!
STEP 9/10
It was Sung Si Kyung's jokbal that I really enjoyed.
However, even though I boiled it down for 20 minutes more than the recipe, the skin was a little tough and the flesh felt dry.
Next time, I'm going to cook it for a long time by increasing the amount of seasoning, adding fruits such as apples, and soaking it in a large amount of water.
STEP 10/10
It's not hard to make Jokbal, so make sure to make it ^^ It's delicious.