Jang-jorim

Cut the meat into 6 ~ 7 cm lengths, pour water enough to lock the meat, and simmer for 20 ~ 30 minutes.[4] When the meat is cooked, add soy sauce and garlic and simmer for 20 minutes in the middle fire.[5] If it is touched, open the lid, cool it, place it in a bowl and seal it.[6]

When placed on a table, beef is torn, and when the muscle is developed, it is sliced thinly in the direction of breaking the fiber, so it is moistened with a small amount of soy sauce.[7] Because it is boiled in soy sauce, it is excellent as summer preservation food. However, in the summer, it is best to boil again once or twice a day for the sake of eating.[8][9]

Jang-jorim with shitake mushrooms is usually used to add chewiness.[10] The shiitake mushrooms are cleaned and the tear strips are torn.[11] Pour plenty of water on the cleaned mushroom stand and simmer thoroughly, then cut the beef into chunks and boil it together.[12]

The color of pork is light pink, and young pigs are bluish-white depending on age or area.[13] Pork is rich in essential amino acids, thin muscle fibers, and high digestibility.[14] The fat is white and hard.[15] It is rich in linoleic acid, an unsaturated fatty acid, and has a lower melting point than beef. Also, pork is rich in vitamin B1 and vitamin B2. However, the pork has poor water holding capacity, so if left untreated, a large amount of juice will be produced and the loss will increase during cooking.[16]

Pick a slice of lean meat pork, steam it in a large saucepan or steamer, and drain it.[17] Garlic, garlic, onion, ginger juice, sugar mixed with a sauce made from the middle fire slowly. Chopped meat is sliced into a good size to be eaten, and the prepared seasoning is made by mixing water and soy sauce. The top of the bottle is poured up to 2.5 cm, covered with a cover, loosely wrapped around the loin, and boiled for 1 hour. Take the bottle out, remove the air with the chopsticks, tighten it tightly with the tightening jig again, and set the bottle upside down to cool it naturally. [18]