Jung Ho-young's Pork Tenderloin Jangjorim
A satisfying side dish combining tender pork tenderloin with soft, runny soft-boiled eggs
Ingredients needed 4 servings
Recipe
Cooking tips
- Add a splash of vinegar along with salt when boiling eggs—it makes the shells smoother and easier to peel.
- Do not wash boiled tenderloin with cold water, as this can wash away its natural flavor compounds; let it cool naturally before shredding.
- For deeper flavor, store the finished jangjorim in an airtight container and refrigerate overnight to allow the flavors to fully penetrate the ingredients.
- Scoop out the soft, runny yolk and mix it with the jangjorim sauce and rice for a delicious bibimbap-style meal.
Recommended for
- Those looking for a tender, budget-friendly side dish alternative to beef jangjorim.
- People who want to enjoy soft-boiled eggs with a moist, creamy texture instead of dry hard-boiled ones.
- Home cooks seeking a recipe they can make in advance and enjoy over many meals.
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