Naeng-jeyuk (Chilled Spicy Pork)

How to make it

1. 1

   Boil the water

   Pour in enough water to cover the meat and bring it to a boil first.

2. 2

   Boil the meat

   Once the water boils, add the meat cut in 4 pieces, 1 Tbsp of salt, and ½ Tbsp of doenjang, and boil over high heat for 10 minutes. 12 minutes is fine too.

3. 3

   Rest in the heat

   After 10 minutes, turn off the heat and leave it covered for 1 hour.

   · This is where the residual heat cooks it through slowly and locks the juices in. This step is the heart of naeng-jeyuk.

4. 4

   Chill

   Wrap the meat tightly in cling film and put it in the refrigerator for 3 to 4 hours.

   · Chilling it firm is what lets you slice it thin.

5. 5

   Make the sauce

   Chop the scallion whites and cheongyang chili peppers, then mix them with 3 Tbsp guk-ganjang, 1 Tbsp garlic, 1 Tbsp gochugaru, 1 Tbsp sugar, 1 Tbsp vinegar, and sesame seeds to make the sauce.

6. 6

   Slice

   Slice the meat as thin as you can and serve it with the sauce.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Starting from cold water drives the juices out, so it must go into boiling water.
• Skipping the rest leaves the inside underdone or dry.
• If it isn't chilled firm enough, it won't slice thin.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Even if the cooking water is salty, the meat itself will not be. Adjust the seasoning with the ssamjang or the sides.

Storage

3 days refrigerated. Keep it wrapped in cling film as a whole piece, unsliced.