Dwaejigogi-mechurial-jangjorim, Braised Pork and Quail Eggs in Soy Sauce, 酱猪肉鹌鹑蛋, 醬豬肉鵪鶉蛋, 豚肉とうずらの卵の煮付け, 돼지고기 메추리알장조림 Leave a comment

To prepare this dish, lean cuts of pork and quail eggs are braised in a mixture of soy sauce, sugar, and garlic. The meat is shredded along the grain into small pieces and drizzled with the braising sauce when served.

将瘦猪肉和煮好的鹌鹑蛋加入酱油、白糖、蒜等材料炖制而成。食用时,先将猪肉顺着肌理方向撕成细丝状,再淋上酱汁即可。

在豬肉與煮好的鵪鶉蛋中,加入醬油、白糖、蒜等材料燉制而成。食用時,將煮好的豬肉順著紋理撕好,再淋上醬油湯料即可。

豚肉の赤身と茹でたうずらの卵をカンジャン、砂糖、にんにくなどを入れて煮付けた料理。食べる際は肉の繊維に沿ってさき、カンジャンスープをかける。

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