Monday, September 11, 2017

Jangjorim (장조림) recipes typical of Korea

Jangjorim


Jangjorim (장조림) recipes typical of Korea - Asian Food - Jangjorim as meat dishes mixed with soy sauce, cooking is one way to save a long period dishes. How to cook this long-wear and also note in ancient books published 3000 years ago. Since the Kingdom of Joseon when cow slaughter is prohibited without the permission of the Government, Jangjorim beef is already a luxury cuisine. However, in 1960 's and 1970-an ever fixed Jangjorim cuisine is considered valuable as a side dish.

Jangjorim (장조림) materials typical of Korea

  • 600 g beef part of the quadriceps
  • 8 garlic cloves
  • 20 g ginger
  • 3 eggs chicken
  • 30 g small chili
  • 2 sheets dried shitake mushrooms
  • 1 stalk spring onion
  • 20 g pepper
  • 2 liters of water

Seasoning

  • 8 tbsp soy sauce
  • 5 tbsp wine
  • 2 tbsp granulated sugar
  • 1 tbsp of starch syrup
  • 1 cayenne pepper fruit

How to make Typical Jangjorim (장조림) Korea

  1. Marinate the beef was in water for one hour to eliminate blood;
  2. Boil meat in water as much as 2 liters along with scallions and wine for 50 minutes. Save 6 cups gravy stew meat;
  3. Boil the eggs and Peel his skin;
  4. Though a small chili pepper with the stem is a waste;
  5. Stir in beef and 6 cups cooking liquid into a saucepan. Then insert the dried shitake mushrooms, eggs, starch syrup, granulated sugar, sliced ginger, garlic, soy sauce, and cayenne pepper. Cook over medium heat for 30 minutes;
  6. If the gravy is already absorbing on materials, enter the small chili and turn off the heat;
  7. Serve decorated with eggs and Jangjorim chili. Shredded flesh-shred before it was served.

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