INGREDIENTS
2 cups Soy Sauce (400mL)
1 cup Broth (200mL)
1 cup (200mL) of Jeongjong Wine
2 1/2 cups of Mirim (500mL)
500g of Sugar
An apple and A Lemon
1 1/2 cups Broth (300mL)
6 tablespoons Rice Wine
200g of Onions
40g of Carrots
30g of Garlic
20g of Ginger
2 teaspoons Whole Pepper
Setting :
When cooking is done and hot, add sliced apples and lemons and marinate them for a day,
then filter out apples and lemons.
Tip :Â
You can make it with more vegetables. You can store it at room temperature up to 6 months
| Cooking Method |  |
 |
 |
 |
| Boil the broth ingredients in a cooking container. Boiled broth in a basket sieve to fillter out | Open | 10 minutes | 100°C |  |
| Boil 1 cup broth, soy sauce, and sugar in a cooking bowl | Open | 15 minutes | 100°C | 2 |
| Add Jeongjong rice wine and Mirim and boil more | Open | 10 minutes | 100°C | 1 |
