Red and neat lumps of Korean pork forelegs!! Order a Korean keg and wait.

I'm not going to use all the Korean root, but I'm going to grill the leftovers and use the rest for boiled meat!! There's also a lot of meat left for boiled meat.

This is the way Hong Shin-ae of Wednesday Food Talk taught me. It is to cut a large chunk of forelimbs and put whole garlic in between. I cut it back and forth and put in whole garlic. Usually, you just put the whole meat in, put the whole garlic in, put the whole pepper in to make the boiled meat, but I thought that the smell of garlic could permeate the meat.

I put whole pepper and bay leaf in the pot.

And add the front leg meat of Korean pork with whole garlic. Put the whole thing in, please.

And before pouring water, add a little bit of refined rice wine. To make the meat tender with the smell.

Add rice wine and marinate it for a while. I didn't remove the blood because it's raw meat that I bought right away.

Let it marinate for about 10 minutes, pour water, and boil it.

Boil the meat over and over again so that it can be cooked evenly. Unlike tenderloin, front leg meat is greasy enough for those who enjoy meat

The front leg meat is all cooked. I think it's been over an hour and a half. It's safest to cut it in and out. Take out the boiled forelimbs and cut them into bite-sized pieces. If you want something thick, make it thick. You can cut it according to your preference.

I put the pork slices in the middle and the skate I bought at the mart on one side.

Skate samhap requires pork boiled pork, skate, and ripe kimchi or kimchi to be a proper samhap. I washed the kimchi of braised kimchi and just put it on top.

This is the skate samhap. It's cheap, so you can prepare a lot of boiled pork table!!!