Prepare 600g of pork shoulder and rinse it under running water to remove any bone fragments or blood.

In a thick pot, add enough water to cover the pork and 1 tablespoon of salt. Bring it to a boil.

Once the water boils, add the pork and cook over medium heat for 15 minutes, skimming off any impurities.

After 15 minutes, turn off the heat, cover the pot, and let the pork cook in the residual heat for 1 hour.

While the pork is cooking, prepare the dipping sauce. Finely chop green onions (or chives) and Cheongyang chili peppers.

In a bowl, combine the chopped vegetables with minced garlic, soy sauce, vinegar, allulose, sesame oil, toasted sesame seeds, and red pepper flakes. Mix well.

After 1 hour of resting, remove the pork from the pot and pat it dry with a kitchen towel.

Wrap the pork tightly in plastic wrap and refrigerate for at least 4 hours.

Once chilled, unwrap the pork and slice it thinly to serve.

To make the side dish, first prepare the noodle sauce by mixing soy sauce, allulose, sesame oil, and toasted sesame seeds.

Boil 100g of somyeon noodles according to package directions. Then, rinse them under cold water and squeeze out the excess water.

In a bowl, combine the noodles, shredded seasoned seaweed, and the prepared sauce. Mix well.

Serve the noodles in a bowl, topped with an egg yolk and the sliced cold pork.