After removing the pork belly fat, put pork belly, apple, 1 whole garlic, 1 whole ginger, bay leaf, whole pepper, Cheongju, 1 tablespoon of soybean paste, and salt in a pressure rice cooker and boil it for about 40 minutes.

Cut the pork belly into 120g pieces and grill it in a 220-degree oven for about 25 minutes.

Make red pepper paste sauce to be applied to grilled pork belly and red pepper paste sauce to be used for plating. Mix 50g red pepper paste, 20g mayonnaise, 2g garlic juice, 2g ginger juice, 5g plum juice, 15g honey, 12g apple juice, and a little sesame oil, stir-fry it in a pan and strain it. For plating, add 50g red pepper paste, 20g mayonnaise, 25g honey, 14g plum juice, 20g apple juice, 10ml, and a little sesame oil.

Cut the boiled pork belly into 120g pieces and grill it in a 220-degree oven for about 25 minutes. After applying red pepper paste sauce for meat to the grilled pork belly, bake it again in a 220-degree oven for about 10 minutes. Cook the oven-baked pork belly lightly in a frying pan and slice it.

Peel the deodeok, soak it in salt + vinegar to remove the bitter taste, pat it with a hammer, and slice it finely. Mix pine nuts and sesame seeds in a 10:10 ratio, citron syrup, plum juice, and lemon juice in a 5:5:5 ratio, grind them with a little ginger juice and sesame oil to make a dressing, add a little salt, and mix them in deodeok.

Blanch kale leaves and perilla leaves in salt water, remove the water, and shred them, and stir-fry soybean paste, sesame oil, and salt in a pan covered with canola oil. Soak shiitake mushrooms in water and shred them, put sesame oil, salt, and boiled pork stock in a pan and stir-fry slightly.

Juice spinach into a pancake mix.

The chija is made by boiling water and kneading it, and the beet is ground in a mixer and kneaded using only juice.

Each dough is fried separately in a frying pan, and a white wheat pancake is kneaded separately, and chrysanthemum petals are placed on the white wheat pancake in the shape of a flower.

Apply the red pepper paste sauce for plating to the grilled pork belly with a brush and slice it.

Place deodeok salad, spinach juice wheat pancake, shiitake mushroom, gardenia wheat pancake, kale & perilla leaf, gardenia wheat pancake, Deodeok salad, and white wheat pancake with chrysanthemum petals on a round plate.

Sprinkle the red pepper paste sauce on the bottom of the plate and place the sliced grilled pork belly next to it.

Place purple young leaf vegetables on top of the sprinkled red pepper paste sauce to complete the plating.