How to make Ohyang Jangyuk

Step 1

I prepared front leg meat for pork.​ Cut it in half I took out the blood for 30 minutes.

Step 2

They tied the meat tightly with thread. That way, the meat It's made beautifully without loosening. Add 4 cups of water. To the point where the meat is about to sink

Step 3

It's a spice that goes into Ohyang Jangyuk. 1 piece of cinnamon, 8 cloves, 6 cloves of garlic, 8 cloves, Eight octagonal angles Put all the spices in.

Step 4

Add 2 green onions and green onion roots. 3/4 cup dark soy sauce, 1/2 cup brown sugar Add 4 tablespoons of oligosaccharide and 4 tablespoons of cooking wine I also put in 1/2 onions. Boil the meat. ​

Step 5

When the meat boils, put it on fire First, I'm going to remove the foam I'll get rid of the smell. Put the lid on I boiled it for 30 minutes on medium heat.

Step 6

When the pork is boiled, it looks like this.Then, take out the meat.

Step 7

Take out about 3/4 cups of the sauce.

Step 8

You can see the ingredients Put it in and cook it. The meat that's been boiled is well-boiled.

Step 9

Add the meat that has been boiled again.

Step 10

Make five-hyang jangyuk by braising meat in a jingle jangyuk. I boiled it over high heat, and the sauce boiled down quickly.

Step 11

Add the remaining 3/4 cups of the sauce and cook again.

Step 12

When the sauce thickens into caramelization Take out about 5 tablespoons of sauce Cook more as if coating the meat with the remaining seasoning.

Step 13

If there's this much seasoning left Remove from heat and cool meat. It's glossy. It's glossy Remove all the threads you see over there.

Step 14

I wrapped it tightly in plastic wrap and left it in the refrigerator for more than an hour.

Step 15

In the meantime, I'm going to make the paso sauce. I even trimmed the salad. Red lettuce and onions are slices. Cut bok choy into bite-size pieces. Chop the green onions and put them in a bowl.

Step 16

2 tablespoons of parsos and oligosaccharides, 3 tablespoons of vinegar, 0.5 tablespoons of salt I added 1 tablespoon of olive oil and mixed it.

Step 17

Cheers Ohhyang jangyuk (beef intestines) (Korean traditional food)

Step 18

Slice the meat thinly. I'm going to put it on a plate it.~ Put the sauce in the middle

Step 19

I was going to dip it in the sauce like this

Step 20

High Radical Five Scented Meat Octagonal and cloves Add pepper and cinnamon I made it so that it has a deep scent. I cut the pyeonyuk finely I felt like I was receiving a luxurious guest award.