Modu Recipes

Jung Ho-young's Cold Pork

Boiled using residual heat after turning off the flame, this simple cold pork is moist, chilled, and has a delightful chewy texture.

🙋 Recommended for

  • ⭐ Those who want to recreate gourmet pork dishes from famous chefs at home with ease
  • ⭐ People looking for a clean, refreshing drink companion without standing over the stove in hot weather
  • ⭐ Individuals eager to experience a chewy, juicy texture different from traditional steamed pork

Ingredients needed 🛒3 servings

  • pork shoulder (with skin) 1 piece
  • water enough to cover the meat
  • salt 1 tablespoon
  • green onion 1/2 bunch
  • green chili pepper 1
  • soy sauce 3 tablespoons
  • minced garlic 1 tablespoon
  • red pepper powder 1 tablespoon
  • vinegar 1 tablespoon
  • sugar 1 tablespoon
  • sesame oil 1 tablespoon
  • toasted sesame seeds a pinch

Recipe 🍳

  1. Place pork shoulder into a pot, add enough water to cover, and mix in salt.
  2. Bring to a boil, then simmer over high heat for exactly 10 minutes from the moment it starts boiling.
  3. After 10 minutes, turn off the heat immediately and cover the pot. Let it rest for 1 hour using residual heat to cook through.
  4. Remove the pork and wipe off any impurities and moisture carefully with kitchen paper.
  5. Wrap the pork tightly and securely in plastic wrap to maintain its shape, then chill in the refrigerator for at least 3 hours.
  6. Chop green onion and green chili pepper finely, then mix with soy sauce, minced garlic, red pepper powder, vinegar, sugar, sesame oil, and sesame seeds to make the green onion sauce.
  7. Take the chilled, firm pork out of the refrigerator and slice it as thinly as possible.
  8. Arrange the thinly sliced cold pork neatly on a plate, and serve with the prepared green onion sauce or shrimp paste.
  1. Add pork, water, and salt to a pot; boil for 10 minutes once it starts bubbling.
  2. Turn off the heat, cover, and let sit for 1 hour using residual heat.
  3. Remove the pork, dry it well, wrap tightly in plastic wrap, and refrigerate for at least 3 hours.
  4. Mix chopped green onion and green chili pepper with soy sauce and other seasoning ingredients to make the sauce.
  5. Slice the chilled pork thinly and serve with the green onion sauce.

Cooking tips 💡

  • Use pork shoulder with skin (unskinned) to preserve the characteristic chewy texture after refrigeration.
  • A slight pink tint visible when cutting the meat is a natural result of low-temperature cooking—completely safe to eat.
  • The pungent aroma of green onion and garlic in the sauce effectively balances the richness of the pork.
  • Enjoy the dish by wrapping slices in crisp napa cabbage leaves along with the meat, sauce, and shrimp paste for added crunch and flavor.

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pork shoulder (with skin)green oniongreen chili peppersoy sauceminced garlicred pepper powdervinegarsesame oil

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