Jeong Ho-young's Confident Dish! Naeng Jeyuk (Cold Boiled Pork)

In a pot of boiling water, add salt.

Add the pork shoulder and a piece of green onion to the pot.

Boil on high heat for 10 minutes, skimming off any foam that rises to the surface.

After 10 minutes, turn off the heat, cover the pot with a lid, and let it rest in the hot water for 1 hour.

Finely chop the white parts of two green onions and one Cheongyang chili pepper.

In a mixing bowl, combine the chopped vegetables, soy sauce, minced garlic, red pepper powder, vinegar, sugar, sesame seeds, and sesame oil.

Mix everything together until well combined.

After letting it rest for an hour, remove the pork from the pot and pat it completely dry with a kitchen towel.

Tightly wrap the pork in plastic wrap to shape it into a uniform log.

Refrigerate the wrapped pork for at least 4 hours to chill and firm up.

Once chilled, unwrap the pork and slice it as thinly as possible.

Serve the beautifully sliced Naeng Jeyuk with the prepared dipping sauce.