Kim Dae-seok's Pork Tenderloin Jangjorim
A hearty week-long side dish made with chef Kim Dae-seok's secret broth using diluted mustard to eliminate pork tenderloin's off-flavors and deliver deep, savory umami.
Ingredients needed 4 servings
Recipe
Cooking tips
- Adding 1 tablespoon of sugar to the blood-removal water helps tenderize the meat and makes blood removal faster and cleaner.
- Adding a small amount of diluted mustard not only removes off-flavors but also enhances the savory, mouthwatering depth of the dish.
- shishito peppers become overly soft and lose texture if cooked too long—always add them at the final stage and cook only with residual heat and low flame.
Recommended for
- Those who want to make a tender, juicy Pork Tenderloin Jangjorim that won’t dry out and can be kept as a week-long side dish.
- Those looking to use the mustard trick to completely eliminate pork’s characteristic gaminess and achieve a clean, refreshing taste.
- Anyone wanting to successfully prepare a satisfying pork and quail egg jangjorim that both kids and adults will love.
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