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Place the pork shoulder, radish, shiitake mushrooms, leek, burdock root (if using), ginger, and whole onion into a large pot. Add 6 L of water. If available, place a metal tray on top of the ingredients to keep them submerged.

Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and simmer for 2.5 hours. Skim off any foam or scum that rises to the surface during simmering.

After simmering, carefully remove the cooked pork shoulder from the pot. Wrap it tightly in cling film and set aside to cool.

Discard all the aromatics (radish, shiitake mushrooms, leek, burdock root, ginger, onion) from the broth. Allow the broth to cool slightly, then chill it overnight in the refrigerator.

The next day, remove the solidified fat layer that has risen to the surface of the chilled broth using a ladle. Strain the broth through a fine mesh sieve or cheesecloth to remove any remaining sediment.

In a separate pot, soak the 50 g kelp in 2 L of cold water. Gently heat the kelp and water, then dissolve the 25 g salt into the kelp broth. If desired, add 5 g MSG, or increase the salt to 30 g total.

Strain the kelp broth through a sieve directly into the main pork stock. This will add a savory depth without altering the broth's color.

Wash the white rice thoroughly with water. Cook the white rice in a pot, stopping about 5 minutes before it is fully done so it remains slightly al dente. Stir the partially cooked rice and spread it in a flat tray to cool.

Thinly slice the cooled, cooked pork shoulder. You can use a meat slicer for very thin cuts if available.

To assemble, place a desired amount of the partially cooked rice into a serving bowl. Perform the 'toryum' technique: pour hot broth over the rice in the serving bowl, then immediately pour the broth and rice back into the main pot of hot broth. Repeat this process a few times to temper the rice.

For the final serving, pour the warmed rice and broth into a bowl. Arrange the thinly sliced pork on top of the rice. Garnish with sliced green onions and serve immediately, optionally with homemade sukbakji (radish kimchi) on the side.


Place the pork shoulder, radish, shiitake mushrooms, leek, burdock root (if using), ginger, and whole onion into a large pot. Add 6 L of water. If available, place a metal tray on top of the ingredients to keep them submerged.

Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and simmer for 2.5 hours. Skim off any foam or scum that rises to the surface during simmering.

After simmering, carefully remove the cooked pork shoulder from the pot. Wrap it tightly in cling film and set aside to cool.

Discard all the aromatics (radish, shiitake mushrooms, leek, burdock root, ginger, onion) from the broth. Allow the broth to cool slightly, then chill it overnight in the refrigerator.

The next day, remove the solidified fat layer that has risen to the surface of the chilled broth using a ladle. Strain the broth through a fine mesh sieve or cheesecloth to remove any remaining sediment.

In a separate pot, soak the 50 g kelp in 2 L of cold water. Gently heat the kelp and water, then dissolve the 25 g salt into the kelp broth. If desired, add 5 g MSG, or increase the salt to 30 g total.

Strain the kelp broth through a sieve directly into the main pork stock. This will add a savory depth without altering the broth's color.

Wash the white rice thoroughly with water. Cook the white rice in a pot, stopping about 5 minutes before it is fully done so it remains slightly al dente. Stir the partially cooked rice and spread it in a flat tray to cool.

Thinly slice the cooled, cooked pork shoulder. You can use a meat slicer for very thin cuts if available.

To assemble, place a desired amount of the partially cooked rice into a serving bowl. Perform the 'toryum' technique: pour hot broth over the rice in the serving bowl, then immediately pour the broth and rice back into the main pot of hot broth. Repeat this process a few times to temper the rice.

For the final serving, pour the warmed rice and broth into a bowl. Arrange the thinly sliced pork on top of the rice. Garnish with sliced green onions and serve immediately, optionally with homemade sukbakji (radish kimchi) on the side.
