Pork Tenderloin Jangjorim

Remove the stems from the shishito peppers and poke holes at both ends using scissors.

Slice the ginger thinly.

Blanch the pork tenderloin in hot water to remove any gamey odor, then cut into 4-5cm lengths.

Place the pork tenderloin in boiling water, and once it comes to a boil, add 1 shot of soju. Boil vigorously to remove the odor, then remove and rinse clean.

In a large pot, add 1L of water, 3 pieces of dried kelp, ginger, and the pork tenderloin, and boil over high heat for 10 minutes.

Check the doneness of the meat, then reduce to medium-low heat and boil for another 10 minutes.

Remove the kelp, then add 150ml of dark soy sauce, 1 cup of Cheongju, 3 tbsp of tuna fish sauce, 1 tbsp of sugar, 1 tbsp of oligosaccharide, and a pinch of black pepper to season.

Add the whole garlic and boiled quail eggs, and bring to a boil.

Reduce the heat, add the shishito peppers and mini king oyster mushrooms, and simmer uncovered for 5 minutes.

Finally, finish by drizzling 1 tbsp of sesame oil and a pinch of roasted sesame seeds.