Name: Quail eggs, kkari pepper, braised pork!
Total time: 30 min
Yield: 6
Ingredients: Pork 500g; quail eggs 500g; Chili peppers 100g; Cheongyang red pepper 2ea; apple 1ea; bay leaf 4piece; thick soy sauce 1/2cup; Oligosaccharide 3TS; Sugar little; ginger liquor 2TS; Sesame oil 2TS; Sesame little

10K Recipe

Quail eggs, kkari pepper, braised pork!

I added a bit of pepper to the boiled quail eggs and pork tenderloin to make jangjorim

6 serving

Within 30 minutes

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Ingredients

Pork

500g
quail eggs

500g
Chili peppers

100g
Cheongyang red pepper

2ea
apple

1ea
bay leaf

4piece
thick soy sauce

1/2cup
Oligosaccharide

3TS
Sugar

little
ginger liquor

2TS
Sesame oil

2TS
Sesame

little

Cooking Steps: STEP 1/8

After preparing the pork tenderloin, cut it into 3 pieces, pour soy sauce, oligosaccharide, ginger(mirim or cooking wine), and water 500ml, cut 2 cheongyang peppers in half, remove the middle seeds, add bay leaves, and boil it for 15 minutes

STEP 2/8

Wash boiled quail eggs in cold water for commercial use and drain

STEP 3/8

Add a little bit of vinegar to the cold water, mix well, and soak it for about 5 minutes, then wash and drain while removing the stalk from the cold water

STEP 4/8

Remove the boiled apple, cheongyang pepper, and bay leaf and add quail eggs

STEP 5/8

Add the washed pepper and boil it for another 10 minutes I added sugar after tasting it *Check the seasoning of the soup and add anything you need The base of the soup needs to be salty to mix it later

STEP 6/8

Cook until the soup is 1/3 left, turn off the gas heat, cool down the pork, and tear it apart to eat

STEP 7/8

Put the pork tenderloin into the stew and mix well with sesame oil and sesame seeds

STEP 8/8

With apples, pork tenderloin is softer, and the aftertaste is a bit spicy, so you can't get enough of the jangjorim

Control the salty and sweet taste to your taste