Gajeyuk [c. 1670] from Tasting History: Explore the Past through 4,000 Years of Recipes (page 198) by Max Miller and Ann Volkwein

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Clumsykristel on September 25, 2024

    Very good preparation for pork tenderloin - it remained (even through an airfryer reheat on day two) soft and juicy. It's a fairly plain dish (relative to other, modern Korean foods I've eaten), but it was crispy on the outside, soft on the inside with an almost nutty coating. Excellent with steamed vegetables and rice and a bit of hot sauce for drizzling over.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.