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Ingredients
US|METRIC
3 SERVINGS
- 1 kg pork belly (skinless boneless, rinsed in cold water)
- 1 onion (skin peeled and cut into quarters)
- 1 red apple (160g/ 5.6 ounces – I used red delicious variety, rinsed and cut in half)
- 2 stalks green onions (50g/ 1.8 ounces – I used only the white part, rinsed and root trimmed)
- 25 grams fresh ginger (skin peeled and thinly sliced)
- 25 grams garlic (fresh, about 5 cloves, skin peeled)
- 1 tsp. pepper (black whole)
- 2 Tbsp. soy bean paste (Korean, Doenjang)
- 2 Tbsp. soy sauce
- 4 Tbsp. rice wine
- 8 cups water
- lettuce leaves (washed and stem removed)
- perilla leaves (washed and stem removed)
- 1 English cucumber (washed, peeled and sliced long sticks)
- green chilies (Some, washed and thinly sliced)
- oysters (Some fresh, rinsed)
- kimchi (salad, some fresh)
- kimchi (radish salad, some)
- dipping sauce (Korean spicy, Ssamjang (Homemade or Store bought))
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