Jangjorim is one of the favorite sides dishes adults and children can enjoy in Korea It is stewed in cooked soy sauce for a long time then sterilized and packaged in finely teared state. The meat is very soft and it tastes sweet and savory. It matches very well with rice and people eat it as a sidedish or mixed one with rice. There are three kinds of Jangjorim likebeef, pork and chicken breast. The expiry date is one year in normal temperature in retort package. It is made by cutting beef or pork into large pieces and simmering them with soy sauce, sugar, and garlic. When eating, tear the meat into strips and pour soy sauce broth on top. Hanyang General Food manufactures three types of braised vegetables. They are braised beef, braised pork, and braised chicken. Although each meat is divided according to its ingredients, the basic ingredients are not much different. The most important point is to make delicious stewed soy sauce, and they also have the technology of cutting the meat very finely to make the meat tender. It is made to be easy for everyone, from children to the elderly. In addition, the stewed intestines are sterilized and distributed at room temperature, making it easy to export. Packaging units are available in bulk packages from 100g to 1kg. Hanyang General food has been supplying 3kinds of beef, pork & chicken Jangjorims at present. Cooking procedure 1. Put 1 onion, green onion root, garlic clove and bay leaf in cold water and bring to a boil. Add more water than enough water to cover all the ingredients, including the meat. *A word of caution here: Never drain the blood from the meat or add cold water first. At that moment, there is no taste of meat and the meat becomes stiff 2. Put the meat and pepper in boiling water and cook for 40~50 minutes. (Heat on high at first, then reduce the heat to medium-low when the outside of the meat is done, and cover) When I poked it with chopsticks like a chicken meat, I went in without hesitation~ 3. Tear the meat. If you do it in a vacuum, it won't tear nicely, so you can cut it with a knife. 4. Remove all the ingredients and leave the broth to your own for the stock. Then, add the torn meat and add the right amount of soy sauce at this time. (Salty when mixed with broth) From here, bring the heat to a simmer. *There's a reason to put soy sauce now. The reason why it is the No. 1 won of the failure of the bowels. If you add the protein lumps before the meat is cooked in the soy sauce, It becomes hard and chewy, so I can't eat it. By my standards, it's food that should be thrown away. 5. Moisten the meat enough to make it seasoned and turn off the heat to cool it down. Divide among bowls. *If you make a large amount, divide it into several containers and store it in the kimchi refrigerator. It will be kept in the same state for more than 1 month.