Blanch the pork in boiling water for a minute to make it greasy

Place all main ingredients in a large pot. In particular, onions have a deeper flavor if you wash the whole onion, cut only the legs, and put it in with the skin (see Jongwon Baek recipe book)

Add only enough water to cover all ingredients. I think I put in about 1.2L

Boil it over medium heat for about an hour and a half to make the soup. The inside of the green onions and onions is mushy and separated from the skin. You can poke your chopsticks to check if the pork is cooked well, and cut a little with scissors to see how well it is cooked.

This is Tongyeong's natural oysters that I bought from a fish store. Put the thick salt in the water and wash it three to four times. From the oyster shell, the impurities on the oyster keep coming out... After washing three times, it becomes as transparent as the picture. Please soak the last water in drinking water instead of tap water so that it can be eaten immediately.

This is an option. In fact, the broth left after making pork is so rich that it can be used as a pork soup stock. I cooked the meat for an hour and a half, how deep would it taste

Don't throw away the broth. Pour the broth in a tight container, filter out the oil and beans, and pour it into a pot to make soybean paste soup

Cut three or four cabbage slices for oyster wraps into one finger's length and boil them. You can add more zucchini, onion, chili pepper, etc. If you want a strong taste, add 2T of soybean paste and boil it

Mix all the ingredients for the sauce and you're done! If the salted shrimp is too salty, add a little water and adjust it. Over time, water comes out of salted shrimp itself and becomes quite rich.

Put boiled pork dipped in salted shrimp on top of cabbage, put raw oysters dipped in red pepper paste, and put strong kimchi like green onion kimchi or cool cabbage kimchi on top of it!
Personally, among makgeolli, Boksundo, which has acidity and carbonation, was so delicious to eat with makgeolli. :)