YOOXICMAN's Makgeolli Sukju

1. Place one bunch of green onion and one handful of garlic evenly in a pot.
2. Lay 1kg of pork belly on top of the green onion and garlic.
3. Pour in a full bottle of 750ml makgeolli, then add soy sauce equal to 1/4 of the makgeolli volume.
4. Simmer uncovered over medium heat for 20 minutes to evaporate alcohol and eliminate any off-odors.
5. Flip the meat once, reduce heat to low, cover the pot, and continue simmering for another 30 minutes.
6. Turn off the heat, remove the meat, let it rest for about 10 minutes, then slice into serving-sized pieces. Serve with freshly made kimchi.

Cooking tips 💡

• Slicing immediately after cooking may cause the meat to crumble—always let it rest for at least 10 minutes for clean, even cuts.
• Overcooking will dry out the lean portions, so keep total cooking time under 50 minutes for best results.