Seasoned Whelk and Boiled Pork Belly

Ingredients

[ 2인분 ] Pork Belly(900g), Julienned Green Onion(100g), Bay Leaf(3~5장), Cooking Wine (Mirin)(3Ts), Sugar(1Ts), Chili Powder(1.5Ts), Soy Sauce(1Ts), Gochujang (Red Chili Paste)(3Ts), Chopped Garlic(1Ts), Lemon Juice(1Ts), Whelk Broth(1Ts)

Instructions

1. 1

   Slice the onion thick keeping its shape, halve the green onion, remove the stem from the garlic, and wash the napa cabbage thoroughly.

   
2. 2

   Drain the canned whelk in a sieve, blanch in boiling water for 30 seconds, drain, and rinse in cold water.

   
3. 3

   Lay onion and green onion in the pot, add whole garlic, pork belly, bay leaf, and cooking wine, and boil over high heat.

   
4. 4

   Once the vegetable juice releases, lower to low heat and boil the meat for 45 minutes.

   
5. 5

   Add the blanched whelk and the seasoning sauce to the julienned green onion and toss evenly.

   
6. 6

   Cool the boiled pork slightly, cut into bite-size pieces, and finish with napa cabbage and seasoned whelk.