돼지앞다리살 냉제육 만드는 법 🐷

Hello! Today’s menu is chilled boiled pork and naengmyeon (Korean cold noodles).

As the weather starts getting hotter, it’s time for some chilled pork. Make it the night before and enjoy it for lunch the next day—it’s perfect.

This time, I was planning to save the cooking broth and make pork bone soup with it, but I had a major accident… I somehow boiled my microphone along with the pork. So I’m not exactly in the best mood right now. 😅

Still, the chilled pork turned out delicious, and I hope you enjoy it too!

1. Bring a pot of water to a boil, add 1 tbsp salt, then add the pork shoulder. Boil for 10 minutes. If you want to be extra safe, 13 minutes is fine too.
2. Turn off the heat, cover with a lid, and let the pork cook in the residual heat for 1 hour and 10 minutes.
3. Pat the pork dry with paper towels, then wrap it tightly with plastic wrap.
4. Place a heavy bottle of water or a weight on top and refrigerate. This helps create a prettier shape. Chill for at least 4 hours. I made mine the night before and ate it for lunch the next day.
5. Sauce:
* White part of 1 green onion
* ½ Cheongyang chili pepper
* 3 tbsp soy sauce
* 1 tbsp red pepper flakes
* 1 tbsp sugar
* 1 tbsp vinegar
* 1 tbsp sesame oil
* Sesame seeds
* Mustard (optional)
6. Slice the pork as thinly as possible and serve with the sauce.

Pair it with naengmyeon, and you’ve got your very own Yudi Myeonok at home! 🍜🥩

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