User:Han Seung Min/sandbox

Jangjorim
Pour water into the pot and add the beef to boil it. Cut the water in half in a weak fire, boil it until the meat is cold, add soy sauce, sugar, thinly sliced ​​garlic and ginger.

History
It is believed that Jangjorim originated from ancient China 's sinking law. It is called "Sejong Annals" Vol. 128 (醓 醢), which is said to be made by cutting beef into soy sauce. It is not clear the time when these waters turned into the present day chief treasury.

How to make it is to cut the lump of the beef which is low in fat, and pour water into it, pour water, boil it, and chop the chopsticks. If it is enough, slice the ginger and garlic flat, pour the soy sauce and boil it again so that only the soy sauce. At the time of eating, it is an excellent rice dish when it is tied with the soy sauce which has been boiled together with the hand of the meat as the result of the meat.

Recipe
1. Prepare a quail egg plate.

Prepare a quail 2 plate to make a cherry tree chili pepper. Approximately 70 to 80 pieces of the number are suitable.

2. When the water with quail eggs boils, boil it for 10 minutes.

Place the quail eggs in a pan and pour plenty of water to immerse the quail eggs in the water. When the water begins to boil, boil the quail for about 10 minutes.

3. Remove the nipple, wash it in the flowing water, and remove the water from the sieve.

It is delicious to make the quail almond bay leaves, but put the chili pepper in order to make it a little more juicy. Prepare the chili pepper in an appropriate amount, remove the nipple and rinse it gently with water. After that, sieve the sieve and drain it.

4. Chopped quail eggs are chilled in cold water, then peeled.

If the quail eggs are boiled for 10 minutes, remove the quail eggs from the pot and cool them in cold water. Carefully peel it off if it has been somewhat cold.

5. Taste Soy sauce is made by mixing water, soy sauce and sugar at a ratio of 3: 2: 2.

The main ingredient of the recipe is 'chili pepper quail Jangjorim'. Put water, soy sauce, and sugar in a ratio of 3: 2: 2 on a paper cup basis to make a flavored soy sauce.

6. Taste Add the quail eggs in the soy sauce and boil.

Prepare this delicious soy sauce, then put the quail peeled nicely into the boil.

7. Taste If the soy sauce is reduced by half, add chili pepper.

If you boil in medium heat, you will get the color of spice in the quail eggs, and the taste soy sauce will be reduced by half. In this case, put the chopped chili pepper.

Tips
Put the quail eggs and water in the pot, then add a One tablespoon of salt and one tablespoon of vinegar so that you can easily peel it off later.

Taste Put the quail eggs in the soy sauce, Taste Put the quail egg in the soy sauce, and lightly boil it.

Chili pepper is too soft to cook, so the texture is not good, so it boils for only 1 ~ 2 minutes and turns off the fire.

Shiitake mushrooms Jangjorim
Gyeonggi-do Gapyeong local food is usually used only as a shiitake mushrooms, while shiitake mushrooms Jangjorim are used as a side dish to make a unique chewy taste. The shiitake mushrooms are cleaned and the tear strips are torn like a tear. Pour plenty of water on the cleaned mushroom stand and simmer thoroughly, then cut the beef into chunks and boil it together. When the mushroom stand and the meat are ripe, add soy sauce half cup, sugar, boil, and then cut the whole garlic flat. Then, when the garlic is ripe, it goes down from the fire. When it comes to the table, it tears the meat and mixes the mushroom stand appropriately to spray sesame seeds.

Shiitake has a unique flavor by retinoin and it contains guanylic acid and adenylic acid which give a rich flavor. Shiitake mushrooms are rich in ergosterol, the parent of vitamin D, and are known to be beneficial to hypertension and heart disease by lowering blood cholesterol.

Pork five-flavor powder Jangjorim
Pork five-flavor powder Jangjorim is known as a food that is well known for its good digestive power, which warms the body, strengthens the stomach, and cooks the pork, which is known as cold food.

The color of pork is light pink, and young pigs are bluish white depending on age or area. Pork is rich in essential amino acids, thin muscle fibers, and high digestibility in soft digestion. The fat is white and hard, and the direction is good digestion and absorptivity. It is rich in linoleic acid, an unsaturated fatty acid, and has a lower melting point than beef. Also, pork is rich in vitamin B1 and vitamin B2, and vitamin B1 is 10 times more than beef, so it is good for Koreans who stock rice. However, the pork has poor water holding capacity, so if left untreated, a large amount of juice will be produced and the loss will increase during cooking.

Pick a lean meat pork, steam it in a large saucepan or steamer, and drain it. Garlic, garlic, onion, ginger juice, sugar, and five-flavor powder mixed with a sauce made from the middle fire slowly. Chopped meat is sliced ​​into a good size to be eaten, and the prepared seasoning is made by mixing water and soy sauce. The top of the bottle is poured up to 2.5 ㎝, covered with a cover, loosely wrapped around the loin, and boiled for 1 hour. Take the bottle out, remove the air with the chopsticks, tighten it tightly with the tightening jig again, and set the bottle upside down to cool it naturally. The five-flavor powder is a powder made from a mixture of Sancho, Cinnamon, Cloves, fennel, large fennel

Beef Jangjorim
It is good for meat to have a lean and chewy flavor to use a muscle-developed area, such as beef stalk. Cut the meat into 6 ~ 7cm lengths, pour water enough to lock the meat, and simmer for 20 ~ 30 minutes. If the meat is ripe to some extent, add soy sauce and garlic and simmer for 20 minutes in the middle fire. I put sugar and red pepper in the middle of boiling, I recommend to use red pepper, but it is ok to use green pepper in summer. If it is touched, open the lid, cool it, place it in a bowl and seal it.

When placed on a table, beef is torn in a tear properly, and when the muscle is developed, it is sliced ​​thinly in the direction of breaking the fiber, so it is moistened with a small amount of soy sauce. Because it is boiled in soy sauce, it is excellent as summer preservation food. However, in the summer, it is best to boil again once or twice a day for the sake of eating.

Patent dispute of BONIF
It is a case of 'BONIF', which provided fake information to franchisees, such as defrauding patents, such as beef jangjorim, which has never obtained a patent, into patent products.

The Fair Trade Commission said, "We decided to impose a penalty of 46 million won on 'BONIF', which provided false information to the information disclosure and affiliation agreement. It was the first time that fines were imposed on falsification and exaggeration information act of franchise headquarters.

According to the FTC, BONIF will be offering 5 food ingredients(patented goods), including beef Jangjorim, squid leek, minced beef(Uminchu), soup, and mixed rice, from January 2008 to June 2015. And 'patented goods', respectively, and each has a patent number.

In addition, these food materials are described as 'patented products' in the information disclosure book, and they are listed as items to be purchased from the affiliate headquarters. However, in fact, this patent did not have patent rights to the food. In 2007 and 2011, BONIF applied for patents on these food materials, but the decision was rejected for the soup and mixed rice, and the remaining three ingredients failed to claim the patent after the application, so the patent application was automatically canceled.

An official of the FTC said, "Since the food materials were listed as if they were patented on the contract, the merchants could not purchase the food materials other than the head office." And FTC said "We can not help but accept the high unit prices that BONIF demand."

The actual franchise council held a press conference in June 2015, and the head office exposed unfair "Gapjil" to the franchise owner, such as forcing the purchasing of raw materials such as beef Jangjorim, and submitted a petition to the FTC.