The reason why pork sanjeok stays tender even when cooled if you add sesame oil right before grilling

Pork sanjeok, which is frequently served as holiday food, is delicious immediately after cooking, but by the time it is placed on the table, the meat often becomes stiff or only the surface gets burnt. This is not a problem with the meat itself, but occurs due to differences in the order of making the seasoning and the method of controlling the grilling temperature.

According to a video from Yoriwang Biryong Chef TV, the key to determining the texture of sanjeok lies in the timing of adding sesame oil. Usually, sesame oil is mixed in when making the seasoning, but if the oil goes in first, it coats the surface of the meat, preventing the seasoning from soaking into the inside. Therefore, sesame oil should not be added when marinating the meat, but should be used separately right before grilling to coat the surface with aroma.

The reason why you must grind onions finely and wait for 20 minutes at room temperature

The first step to making delicious sanjeok is preparing the seasoning sauce. It is important to grind 1 onion finely using a grater or a blender so that there are no solid pieces left. This is because the onion must be finely ground so that the seasoning can adhere thinly and evenly to the surface of the meat. Mix 15 spoons of dark soy sauce, 15 spoons of pear drink, 7 spoons of mirin, 5 spoons of minced garlic, 4 spoons of sugar, and half a spoon of pepper into the ground onion to make the seasoning. At this time, 4 spoons of sesame oil must be set aside.

Make incisions in the prepared 1.2kg of pork neck, marinate it, and let it age in the refrigerator for about 5 to 6 hours. Since the pork neck is thick, it requires about half a day so that the seasoning can penetrate to the inside and the color can develop sufficiently.

A particularly important point is that before placing the refrigerated meat on the pan, it must be left at room temperature for about 20 minutes. This is because if cold meat taken directly from the refrigerator is placed on the pan, there is a high risk that only the surface will burn while trying to cook the inside. After raising the temperature to some extent at room temperature, toss the meat with the 4 spoons of sesame oil that were set aside to prepare for the step right before grilling.

Flip only once over medium-low heat, and how to reheat leftover sanjeok

In the grilling stage, preheat the pan over medium-low heat. Since the seasoning contains soy sauce and sugar, it can burn easily over high heat. After applying a very thin layer of oil to the pan, place the meat on it and wait for about 2 minutes without touching the meat. When the edges turn white, flip it only once and grill the other side for about 2 to 3 more minutes.

If you need to reheat leftover sanjeok, it is best to add one spoon of water to the pan, cover it with a lid, and reheat it over low heat. Using this method allows you to enjoy it while maintaining the moist texture it had when first cooked.