디시인사이드

(1) I grilled the [meat] and then boiled water.

Meat: I only did a light [searing].

(2) I saved the [fat] rendered while grilling the [meat] to use in the next dish.

(3) Ingredients I added here: Japanese miso + coin broth + onion + green onion + water (1.2 L)

After that, I covered it with a lid and cooked it over medium-low heat for 1 hour.

(4) While waiting for the dish to cook, I made [Musaengchae].

(5) Today's key cooking ingredients (for the aroma of the dish)

Cinnamon stick (half) + coffee beans (11) + clove (1) + Pecorino Romano

To preserve the delicate aromas of the ingredients, I used [Japanese miso].

(6) After adding all the ingredients, I reduced the heat to very low and simmered for 20 minutes.

After that, I turned off the heat and let it rest for about 15 minutes to finish with a well-developed aroma.

(7) I sliced the meat.

(8) [Barbecue mayo] sauce

(9) Suyuk:

[Barbecue mayo] sauce + salted fermented shrimp (saeujeot) + Maldon salt + wasabi

I ate it together with these.

Broth: It was delicious.

(10) Meat: It was juicy and tender, and it paired very well with rice.

(11) Broth: I strained it, transferred it to another pot, and stored it in the refrigerator.

The aroma was so good that I think it will be great to use for another dish later.