Boiled quail eggs in a sa
I added pork tenderloin and boiled quail eggs to make the jangjorim not salty
6 serving
Within 30 minutes
왕눈이의맛있는이야기
Ingredients
  • Pork tenderloin
    500g
  • quail eggs
    500g
  • leek
    1ea
  • Cheongyang red pepper
    2ea
  • bay leaf
    4piece
  • Ginger
    3~4ea
  • Sea tangle
    little
  • Sesame
    little
  • Soy sauce
    100ml
  • Korean style soy sauce
    2TS
  • Oligosaccharide
    3~4TS
  • Sugar
    2TS
  • ginger liquor
    2TS
  • Water
    400ml
Cooking Steps
STEP 1/8
Prepare pork tenderloin and remove fat or thin fascia
Wash it in cold water and cut it into bite-size pieces
STEP 2/8
Prepare boiled quail eggs
STEP 3/8
Add soy sauce, oligosaccharide and sugar and mix well
*Adjust the sweet taste to your taste
STEP 4/8
Put number 1 into a pot and add green onion, cheongyang pepper, Wolgye tree leaves, Pyeonsaenggang, and ginger liquor. Pour soy sauce water on top and boil 2 cups of water
I added dried kelp to give it more flavor
STEP 5/8
Remove the impurity foam that rises as it boils
Cook over high heat for 10 minutes
STEP 6/8
After 10 minutes, take out all the rest except the pork and throw it away. Add boiled quail eggs and cook for another 10 minutes, mixing well
Mix it well from time to time
STEP 7/8
Cook until 1/3 of the soy sauce is left, turn off the gas, and cool down
STEP 8/8
Rip the pork into bite-size pieces, sprinkle sesame oil and sesame seeds, and mix them in the remaining soy sauce
When cooking with regular soy sauce, remove the soy sauce
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