Thank you, Chef Jung Ho-young...

Ingredients−2servings+

• Salt1 tablespoon🛒
• Pork shoulder600g🛒
• White part of green onionas needed🛒
• Cheongyang chili pepperas needed🛒
• Soy sauce3 tablespoons🛒
• Vinegar1 tablespoon🛒
• Minced garlic1 tablespoon🛒
• Sugar1 tablespoon🛒
• Red pepper powder1 tablespoon🛒
• Sesame oil1 tablespoon🛒
• Toasted sesame seeds1 tablespoon🛒

Directions

1. Add 1 tablespoon of salt to vigorously boiling water.
2. Pat dry 600g of pork shoulder to remove excess blood.
3. Place the patted-dry pork shoulder into the boiling water.
4. After 12 minutes, turn off the heat, cover, and let it rest for 1 hour.
5. Wrap the cooked meat in plastic wrap and refrigerate for 2 to 4 hours.
6. Finely chop the white part of the green onion and Cheongyang chili pepper.
7. Place the chopped green onion and Cheongyang chili pepper in a bowl.
8. Add 3 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of minced garlic, 1 tablespoon of sugar, 1 tablespoon of red pepper powder, 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds, then mix to create the dipping sauce.
9. Slice the cooled meat as thinly as possible, almost like shaving.
10. Arrange the sliced meat nicely on a plate.
11. Spoon the dipping sauce over the meat and enjoy.

Tips

• Add plenty of water and bring it to a rolling boil over high heat.
• Wrapping the meat in plastic wrap and refrigerating it for 2 to 4 hours makes it easier to slice thinly.

Comments

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