Ttukdak Hyung's Pork Neck Jangjorim

• Pork neck chunks
• 1/2 onion
• 1 green onion
• 1 handful Korean chili peppers
• A little shiitake mushrooms
• Soy sauce
• Oligosaccharide
• Sugar
• A little black pepper
• A little beef stock powder
• 1 tbsp minced garlic
• 1 pack peeled quail eggs
• Water

Recipe 🍳

Cooking tips 💡

• Since the surface of Korean chili peppers is somewhat water-repellent, pricking them with a fork ensures the savory jangjorim sauce penetrates well into the inside.
• The liquid from the meat (juices and oil) inside the zipper bag immediately after sous-vide should be discarded. If mixed into the jangjorim, it will float and make the dish greasy.
• The meat is already perfectly cooked from sous-vide, so do not boil for more than 10 minutes in the final cooking stage. The quail eggs will absorb flavor sufficiently as they cool in the refrigerator after the heat is turned off.

Recommended for 🙋

• ⭐Those who want an extremely tender jangjorim that can be eaten even with just gums, without teeth.
• ⭐Those who were unsatisfied with the dry and tough tenderloin jangjorim of the past.
• ⭐Those who want to enjoy a hearty jangjorim butter rice bowl by placing it on warm rice with butter.