Pour rice wine to catch the smell of pork neck and marinate it for 30 minutes. After 30 minutes, take it out and season it with fish sauce, oyster sauce, shredded ginger, and minced garlic. Then, put it back in the refrigerator and let it ripen so that the seasoning can be cut well. If you marinate it for an hour or two, the sauce will be cut off as the pork turns brown.

For naengmyeon, we use the naengmyeon broth and naengmyeon sari sold in the market, and there is dongchimi in the naengmyeon broth, so we will add dongchimi soup. Cut cucumbers into thin slices with garnish and pickle them with thick salt. After marinating for about 20 minutes, if the cucumber is out of breath, squeeze out the water and leave it in the refrigerator cold. I didn't have a pear, so I cut the inside of the melon and cut only the outside. Keep it cold in the refrigerator for now. Korean melons and pickled cucumbers are prepared for garnish. Boil the eggs and prepare them. Then the garnish on top of the cold noodles is done.

Put the marinated pork neck in the air fryer, turn it around at 180 degrees for 15 minutes, take it out again, turn it upside down, and return it for about 15 minutes. The brownish-brown seasoned pork neck like pork ribs is all baked.

Let's cut it and see if it's cooked well and if the seasoning is soaked in well. The insides are tender and well-cooked. It's grilled very lightly and well, so it looks like pork ribs.

Boil the commercial cold noodles, wash them in cold water, and massage them in ice water to remove starch, and then sprinkle vinegar only on the noodles and season them. And pour the broth in the ratio of dongchimi soup 1: naengmyeon broth 1. If you don't have dongchimi soup, you can just add water to the cold noodle broth. It's better to mix water and use it because it's salty if you only use the broth. Cold Noodles Stew 2: Water 0.5

If you cut the well-cooked seasoned pork neck into bite-size pieces and sprinkle chives and sesame seeds on top, the grilled seasoned pork neck with an air fryer is complete. And Dongchimi Mul Naengmyeon, which is made cool by mixing dongchimi soup and naengmyeon broth, is served with pickled cucumbers and Korean melons and boiled eggs on top, and the mulnaengmyeon is also completed. If you sprinkle a little bit of mustard in the soup, it will be more delicious like Pyeongyang naengmyeon.