Pork Duruchigi and Pork Mix,

[Pork Duruchigi]

– Main ingredients
Pork (front leg/500g), onion (240g), tomato (430g), green onion (100g), green pepper (20g), red pepper (10g), sesame oil (a little), sesame seeds (a little), soju (5T), sugar (2T)

– Seasoning ingredients
Red pepper powder (3T), soy sauce (3T), plum extract (2T), minced garlic (3T), ginger juice (1T), sugar (1T), pepper powder (a little), gochujang (3T),

1. Marinate pork (front leg/500g) with soju (5T) and sugar (2T). 2. Mix red pepper powder (3T), soy sauce (3T), plum extract (2T), minced garlic (3T), ginger juice (1T), sugar (1T), pepper powder (a little), and red pepper paste (3T) to make the seasoning.
3. Chop the onion (240g) into thick pieces and the tomato (430g) into large pieces.
4. Oil the pan and add the onion and stir-fry.
5. Add the seasoning to the pork and mix.
6. Add the tomato and pork and stir-fry.
7. Add the green onion (100g), green pepper (20g), red pepper (10g), sesame oil (a little), and sesame seeds (a little).
8. Serve generously in a bowl.

[Pork Mix]

– Main ingredients
Pork belly (400g), pork jowl (190g), shiitake mushrooms (70g), zucchini (95g), onion (120g), aged kimchi (380g), tofu (250g), garlic (60g)

– Pork belly seasoning
Soy sauce (1T), onion juice (2T), ginger juice (1T), grape seed oil (a little)

– Green onion ingredients
Green onion (110g), red pepper powder (a little), sesame oil (1T), vinegar (1T), sesame seeds (a little),

– Meljeot ingredients
Anchovy sauce (5T), water (5T), soju (3T), cooking wine (1T), oligosaccharide (1T), minced garlic (60g), minced onion (30g), minced green chili pepper (a little)

– Ssamjang ingredients
Doenjang (3T), sesame oil (1T), Chopped garlic (1T), Chopped green chili pepper (10g), Sesame seeds (1T),

1. Cut the pork belly (400g) diagonally.
2. Marinate the pork belly with soy sauce (1T), onion juice (2T), and ginger juice (1T).
3. Mix the pork belly with grape seed oil (a little).
4. Place shiitake mushrooms (70g), zucchini (95g), onion (120g), aged kimchi (380g), and tofu (250g) on ​​a grill pan.
5. Grill the pork belly, pork jowl (190g), and garlic (60g).
6. Make green onion kimchi by adding red pepper powder (a little), sesame oil (1T), vinegar (1T), and sesame seeds (a little) to the green onion (110g). 7. Mix anchovy sauce (5T), water (5T), soju (3T), cooking wine (1T), oligosaccharide (1T), minced garlic (60g), minced onion (30g), and minced green chili pepper (a little) to make a meljeot, then place it on a grill pan and boil.
8. Mix soybean paste (3T), sesame oil (1T), minced garlic (1T), minced green chili pepper (10g), and sesame seeds (1T) to make ssamjang.
9. Cut the pork belly into bite-size pieces.

돼지 두루치기와 돼지 모둠구이,

[돼지 두루치기]

– 주재료
돼지고기(앞다리살/500g), 양파(240g), 토마토(430g), 대파(100g), 풋고추(20g), 홍고추(10g), 참기름(약간), 통깨(약간), 소주(5T), 설탕(2T)

– 양념 재료
고춧가루(3T), 간장(3T), 매실청(2T), 다진 마늘(3T), 생강즙(1T), 설탕(1T), 후춧가루(약간), 고추장(3T),

1. 돼지고기(앞다리살/500g)에 소주(5T), 설탕(2T)을 넣어 재운다.
2. 고춧가루(3T), 간장(3T), 매실청(2T), 다진 마늘(3T), 생강즙(1T), 설탕(1T), 후춧가루(약간), 고추장(3T)을 섞어 양념을 만든다.
3. 양파(240g)는 굵직하게 썰고 토마토(430g)는 큼직하게 썬다.
4. 팬에 기름을 두른 뒤 양파를 넣어 볶는다.
5. 돼지고기에 양념을 넣어 버무린다.
6. 토마토, 돼지고기를 넣어 볶는다.
7. 대파(100g), 풋고추(20g), 홍고추(10g), 참기름(약간), 통깨(약간)를 넣는다.
8. 그릇에 푸짐하게 담는다.

[돼지 모둠구이]

– 주재료
삼겹살(400g), 항정살(190g), 양송이버섯(70g), 단호박(95g), 양파(120g), 묵은지(380g), 두부(250g), 마늘(60g)

– 삼겹살 밑간양념
국간장(1T), 양파즙(2T), 생강즙(1T), 포도씨유(약간)

– 파절이 재료
대파(110g), 고춧가루(약간), 참기름(1T), 식초(1T), 통깨(약간),

– 멜젓 재료
멸치액젓(5T), 물(5T), 소주(3T), 맛술(1T), 올리고당(1T), 다진 마늘(60g), 다진 양파(30g), 다진 청양고추(약간)

– 쌈장 재료
된장(3T), 참기름(1T), 다진 마늘(1T), 다진 청양고추(10g), 통깨(1T),

1. 삼겹살(400g)은 사선으로 칼집을 넣는다.
2. 삼겹살에 국간장(1T), 양파즙(2T), 생강즙(1T)을 넣어 재운다.
3. 삼겹살에 포도씨유(약간)를 넣어 버무린다.
4. 그릴 팬에 양송이버섯(70g), 단호박(95g), 양파(120g), 묵은지(380g), 두부(250g)를 올린다.
5. 삼겹살, 항정살(190g), 마늘(60g)을 올려 굽는다.
6. 대파(110g)에 고춧가루(약간), 참기름(1T), 식초(1T), 통깨(약간)를 넣어 파절이를 만든다.
7. 멸치액젓(5T), 물(5T), 소주(3T), 맛술(1T), 올리고당(1T), 다진 마늘(60g), 다진 양파(30g), 다진 청양고추(약간)를 섞어 멜젓을 만든 뒤 그릴 팬에 올려 끓인다.
8. 된장(3T), 참기름(1T), 다진 마늘(1T), 다진 청양고추(10g), 통깨(1T)를 섞어 쌈장을 만든다.
9. 삼겹살은 먹기 좋게 자른다.

한국요리
KOREAN FOODS