Summary

Ingredients

• 600 g pork neck
• 2 tablespoon paste (bean), Korean (Doenjang)
• 2 large onions, quartered
• 4 clove (s) garlic, peeled
• 0.5 ½ leek
• 1 tablespoon peppercorns
• water

For the dip:

• 1 teaspoon garlic, chopped
• 2 teaspoons, heaped chili paste, Korean (Gotchujang)
• 2 teaspoon, heaped paste (bean), Korean (Doenjang)
• 1 teaspoon sesame oil

Also:

• 0.5 ½ Chinese cabbage, briefly blanched, or lettuce

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Instructions

1. Put the meat in a deep saucepan. Add the doenjang, onions, garlic cloves, leeks and the peppercorns and fill with water until the meat is completely covered. Simmer over moderate heat until the meat is cooked through, this takes different lengths depending on the thickness of the piece of meat. The meat is cooked through if no blood comes out when you stab the meat with a knife. It goes much faster in a pressure cooker.
2. Remove the cooked meat from the stock and cut into bite-sized slices about 1 cm thick.
3. For the dip, mix together the garlic, doenjang, gotchujang and sesame oil well.
4. The meat is placed in a briefly blanched Chinese cabbage or lettuce leaf, with a little dip, and then eaten shaped as a packet.
5. Since the meat fat comes out during cooking and you eat a lot of salad with it, this dish is a very healthy, low-fat meal.