Pork Tenderloin Jangjorim

Remove the skin and fat from the pork tenderloin and cut into 5-6cm lengths.

Soak the cut pork tenderloin in cold water for about 30 minutes to draw out the blood.

Add water to a pot and once it boils, add the soaked pork tenderloin.

Add half of the onion, 2 Cheongyang chili peppers, and 2/3 cup of soju to the pot and boil.

Leave the pot lid open and boil for 25 minutes.

Remove the boiled pork tenderloin, rinse the surface under running water, place in a sieve, and let it cool slightly.

Once cooled, shred the pork tenderloin into bite-sized pieces along the grain.

Cut the remaining half of the onion into 3 pieces for the braise. (approx. 300g)

Wash the Cheongyang chili pepper, trim the stem slightly, and prepare one.

Prepare only the shiitake mushroom stems, trim the bottom ends, wash thoroughly, squeeze out the water, and tear them into halves by hand to get 7 pieces.

Add 200ml of Jin-ganjang to a pot.

Add 3 tbsp of Cheongju.

Add 3 tbsp of cooking wine.

Add 1/3 cup of sugar.

Add 1/3 cup of Maesil-cheong.

Add 2 1/2 cups (500ml) of water.

Add the shredded pork tenderloin, shiitake mushroom stems, onion, and Cheongyang chili pepper to the pot.

Turn on the heat and boil without covering the pot with a lid.

Once the sauce boils, lower the heat slightly and simmer for 25 minutes until the soy sauce color develops.

Remove the shiitake mushroom stems, onion, and Cheongyang chili pepper from the finished pork Jangjorim and serve in a bowl.