Pork Jangjorim (Soy-Braised Pork)

Remove the white fascia from the pork tenderloin with a knife, and cut it into 3cm to 5cm pieces against the grain so it cooks well and absorbs the seasoning.

Pour 5 cups of water into a pot and bring to a boil.

Once the water is boiling, add 2 bay leaves, 1/3 cup mirin, and the pork tenderloin, then reduce to medium-low heat and boil for 20 minutes to cook the meat.

While the meat is boiling, prepare the sauce by mixing 3 cups water, 2/3 cup soy sauce, 3 tbsp anchovy fish sauce, 1/3 cup Cheongju, and 1/2 cup brown sugar in a bowl.

Slice 1/2 piece of ginger thickly, slice 1 onion thickly, remove the stems of 3 shiitake mushrooms and tear them, and slice the mushrooms a bit thickly. Poke 5 Cheongyang chili peppers with the tip of a knife.

Remove the boiled pork tenderloin, rinse off the residue on the surface with cold water, tear it into thick pieces to maintain texture, rinse under running water to remove any remaining odor, and drain.

Add the prepared soy sauce mixture to a pot along with the ginger, onion, shiitake mushrooms, and vegetables (excluding the chili peppers), and bring to a boil over high heat.

Once the soy sauce mixture starts to boil, reduce to medium-low heat, add the torn pork, and braise for another 20 minutes.

After 20 minutes, add the Cheongyang chili peppers and braise for another 5 minutes.

Finally, add a little starch syrup to add gloss and sweetness.