Making pig skin muk (pyeonyuk): Pig skin transformation is innoc
My husband told me that he watched the T.V program "Kim Young-chul's Round of the Neighborhood" episode of Majang-dong Livestock Market, so I was curious about pig skin muk, so I decided to make it curiously on Naver.
6 serving
Within 999 minutes
예쁜나무숲
Ingredients
  • pork rind
    1.8kg
  • egg
    6ea
  • Scallions
    10piece
  • Cheongyang red pepper
    4ea
  • Red pepper
    4ea
  • Paprika
    1/2ea
  • Sesame
    1spoon
  • bay leaf
    5piece
  • Water
    4L
  • leek
    6piece
  • leek
    1handful
  • chopped ginger
    2spoon
  • Whole pepper
    1spoon
  • cooking wine
    6spoon
  • Salt
    2spoon
  • brown sugar
    2spoon
  • fish sauce
    2spoon
  • thick soy sauce
    2spoon
  • plum extract
    2spoon
  • cooking wine
    2spoon
  • Salt
    0.4spoon
  • Water
    1.5L
Cooking Steps
STEP 1/22
I went to the local butcher's shop and found fresh pork skin that wasn't frozen, so I brought 3 packs.
STEP 2/22
First, wash the prepared pork skin lightly with water.
STEP 3/22
Pour 4L of water into a pot and bring to a boil 5 bay leaves, green onion roots, a handful of green onion leaves, 2 spoons of minced ginger, 1 spoon of whole pepper, 6 spoons of cooking wine and 2 spoons of salt.
STEP 4/22
Please choose the ingredients for removing odors according to the ingredients and preferences.
STEP 5/22
When the water boils, add the washed pork skin and boil for 10 minutes to remove the smell.
STEP 6/22
Rinse the boiled pork skin with cold water
STEP 7/22
Let me have the fat left in the shell.
STEP 8/22
Cut the fat-reduced pork skin into bite-size pieces.
STEP 9/22
Place the cut pork skin in a saucepan and pour 1.5L of water.
STEP 10/22
Add cooking wine 2, salt 0.4, brown sugar 2, fish sauce 2, soy sauce 2, and 2 spoons of plum juice.
STEP 11/22
Heat over high heat and when water boils, reduce to medium heat and simmer for 50 minutes.
STEP 12/22
I'm going to trim the vegetables while the pork skin is boiled down.
Finely chop the chives, slice the peppers, and slice the yellow paprika into the size of a bean.
STEP 13/22
Separate the egg into the white and the yolk, then fry the egg and chop it into small pieces.
STEP 14/22
I put the garnish on top of the pork rind in a bowl
STEP 15/22
The pork skin boiled over medium heat for 50 minutes has been boiled well.
STEP 16/22
Place the boiled pork skin in a square container.
STEP 17/22
Sprinkle chopped chives evenly over the pork skin, then top with cheongyang red pepper, red pepper, paprika, and egg garnish, and finally with sesame seeds.
STEP 18/22
Cover and harden in refrigerator for more than 3 hours.
STEP 19/22
I made it a day ago, put it in the refrigerator, and took it out the next day, and the pork skin became firm and firm.
STEP 20/22
Cut it into bite-size pieces.
STEP 21/22
It's good to add salted shrimp or red pepper paste to your taste. Our family prefers sweet and sour red pepper paste to salted shrimp.
STEP 22/22
A pretty and delicious pork skin muk with a chewy texture that tastes more like pyeonyuk than muk!!!
My family ate it deliciously, so I think I will come to my table often from now on
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