Pork Jangjorim

Cut the pork tenderloin into bite-sized pieces (4-5cm long).

Soak the cut pork in cold water for 10 minutes to remove blood, then rinse thoroughly under running water and drain.

Pour 1 liter of water into a deep pot and boil over high heat.

Add the chopped green onion, pork, 1 shot of soju, 20 whole black peppercorns, and 3 bay leaves.

Boil vigorously over high heat for the first 10 minutes, then reduce to low heat and boil for another 20 minutes.

Cut the 3 Cheongyang chili peppers and 1 red chili pepper into bite-sized pieces.

Turn off the heat and remove the pork; if a chopstick pierces it easily, it is cooked.

Let the boiled pork cool slightly, then tear it along the grain.

Strain the pork broth using a basket and sieve to collect 3 cups.

Add 100mL of brewed soy sauce (or dark/brewed soy sauce) to the 3 cups of broth.

Add 2 tbsp of tuna liquid seasoning and 3 tbsp of Mirim.

Bring to a boil over high heat, add 2 pieces of kelp, boil for 10-15 minutes until the flavor is extracted, then remove the kelp.

Add the torn pork into the soy sauce broth.

Add 10 whole garlic cloves and simmer slightly until the garlic is cooked.

Add the chopped chili peppers, 2 tbsp of oligosaccharide, a dash of pepper, and 2 tbsp of sesame oil.

Finally, sprinkle with a little sesame oil and sesame seeds to finish.