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김장에는 수육이죠 뻑뻑하지 않게 삶는 방법 공개
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=rGAt5QS2ueU
#PaikJongWon #Suyuk #Gimjang • It’s gimjang season these days! You can’t leave out suyuk for gimjang! • Today, we’re making sukyuk with hind leg instead of pork belly or shoulder. • It’s cost-effective, plus, I’ll show you how to overcome the dryness! • ================== • Pork hind leg suyuk (boiled pork slices) and seasoned saeujeot (salt-fermented shrimp) • [Ingredients] • *Pork hind leg sukyuk ingredients (Approx. 3 servings / For a family of 4) • 600 g pork hind leg • 5L water • Approx. 1/4 (70 g) onion with skin • 1/2 stalk (20 g) green part of green onion • Approx. 3 tbsp (62 g) traditional-style doenjang • 6 cloves (30 g) garlic • Some (2 g) instant coffee • *Seasoned saeujeot ingredients • 1 cup (200 g) saeujeot • 1 1/5 tbsp (24 g) minced garlic • 1 2/3 tbsp (20 g) brown sugar • Approx. 1 1/2 stalk (16 g) chive • Approx. 1 1/2 tbsp (14 g) cooking wine • 2 tbsp (14 g) sesame oil • 1 (10 g) Cheongyang pepper • 1 (10 g) red chili pepper • 1/2 tbsp (4 g) coarse red chili pepper powder • Approx. 1/2 tbsp (2 g) whole sesame seeds • [Directions for pork hind leg suyuk] • 1. Rinse the completely thawed pork in water and press with hands to remove blood. • 2. Clean the onion without removing the skin. • 3. Clean the spring onion and prepare the green part long as a whole. • 4. For garlic, don’t remove the tip part and wash it thoroughly. • 5. Put pork, onion, spring onion, and garlic in a pot, and add traditional-style doenjang and instant coffee. • 6. Among the prepared amount of water, add 3L first and boil on high heat. • Tip: Depending on the pot size, add an adequate amount first that will not overflow when it comes to a boil. • 7. When the broth comes to a boil, reduce the heat to medium-low. With the broth bubbling, boil for about two and a half hours, adding water in between. • 8. Take the hind leg meat out and rinse the residues on it with water. Drain the remaining broth through a strainer. • Tip: This broth is useful when making other dishes. • 9. Put on gloves and tear it up along the texture. Place it on a plate to finish. • • [Directions for seasoned saeujeot] • 1. Cut Cheongyang peppers and red chili peppers in half and finely chop about 0.3 cm thick. • 2. Finely chop chives about 0.3 cm thick. • 3. Put Cheongyang peppers, chives, saeujeot, brown sugar, minced garlic, coarse red chili pepper powder, cooking wine, and whole sesame seeds in a bowl, and evenly mix with a spoon. • 4. Finally, add sesame oil and mix well to finish. • Tip: Store in an air-tight container in the refrigerator.
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