Ingredients

• 1 kg pork belly or pork neck
• 6 cups water (1.5 L)
• 2 tbsp cheongju (cooking wine)
• 4 tbsp doenjang (Korean soybean paste)
• 1 stalk green onion (30 g)
• 3 cloves garlic (15 g)
• 300 g salted napa cabbage inner leaves
• 1 tbsp salt
• 4 cups water (1 L)
• 1/4 radish (500 g)
• 1 1/2 tbsp salt
• 2 1/2 tbsp gochugaru (Korean red pepper flakes)
• 2 1/2 tbsp sugar
• 2 tbsp minced green onion
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 100 g salted shrimp
• 1 tbsp vinegar
• 1 tsp gochugaru (Korean red pepper flakes)
• 1/2 tsp sesame salt

Instructions

1. Soak the yellow inner leaves of the napa cabbage in salt water (1 tbsp salt mixed with 4 cups water) for about 30 minutes, then rinse and drain.
2. Cut the radish into 5 cm-long matchsticks, sprinkle with salt, let sit for about 30 minutes, and squeeze out the moisture.
3. Mix the salted shrimp with the remaining seasoning ingredients to make the salted shrimp sauce.
4. In a pot, combine 5 cups water and cheongju, then dissolve the doenjang. Add the green onion and garlic and bring to a boil. Add the pork and boil for 30 minutes, until fully cooked.
5. Slice the boiled pork into 0.6 cm-thick pieces.
6. Season the salted radish with gochugaru first, then mix in the remaining radish seasonings.
7. Arrange the sliced pork on a large plate with the salted napa cabbage and seasoned radish, and serve with the salted shrimp sauce.