Dwaeji Gukbap

Method

1. Put 150 g of pork shoulder in a bowl of cold water and soak for 15 minutes to draw out the blood, changing the water once. Drain and pat dry — this is what keeps the broth clean-tasting rather than gamey.
2. Place the pork in a small deep pot with 700 ml of water, 0.5 onion, 2 cloves garlic cloves, 10 g of sliced ginger and the dark green tops of 2 spring onions (keep the whites for garnish). Bring to a hard boil over high heat and skim off every bit of grey foam that rises.
3. Lower the heat to a steady simmer with the lid ajar and cook for 80 minutes, until a skewer slides through the pork with no resistance. Keep the meat covered, topping up with a splash of boiling water if the level drops below it.
4. Lift out the pork and rest it on a board for 10 minutes, then slice it 5 mm thick across the grain. Strain the broth through a fine sieve, discard the aromatics and skim off most of the surface fat, leaving a thin film for flavour. Season the broth with 1 tsp of saeujeot, then salt and black pepper to taste — it should taste gently savoury, not salty, since more seasoning goes in at the table.