Pork Jangjorim

Cut the pork tenderloin into large pieces so that it can be easily shredded along the grain.

Place the prepared pork tenderloin in a pot, pour in cold water, wash, and drain.

Pour water into a pot, add the pork tenderloin, and blanch it once.

Rinse the blanched pork tenderloin in cold water to wash away impurities, then drain in a sieve.

Pour 500ml of kelp stock into a pot.

Add 100ml of soy sauce, 100ml of mirin, 20g of ginger, and 2 tbsp of sugar to the pot with the kelp stock to make the seasoning sauce.

Boil over high heat until the seasoning sauce starts to bubble.

Once the sauce is boiling, add the blanched pork tenderloin, cover with the lid halfway, and simmer for 25 minutes.

Turn off the heat and let it rest for 1 hour.

Add 1 handful of shishito peppers, 5 Cheongyang chili peppers, and 5 cloves of garlic to the pot with the rested meat and simmer for 15 minutes.

Serve the finished pork jangjorim nicely on a plate.