Jilgin Gogi Salmneun Beop (Boiling Tough Meat)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- tough meat
- apricot-tree branch
- mulberry wood
- leaves mulberry leaves
- pits apricot pits
Instructions
- Put an apricot-tree branch in the pot with the tough meat and burn mulberry wood as fuel; it tenderizes quickly.
- For gamey/'toxic' meat, add 20 mulberry leaves and 5-6 skinned apricot pits to make it harmless.