How to Make Traditional Pork Head Gukbap

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   1. Preparation of Pork Meat

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   Carefully inspect and clean the pork head meat, ensuring all hair is removed [04:36]. Rinse the meat thoroughly in cold water to remove any remaining blood and impurities [05:24].

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   Identify the most flavorful parts, such as the meat around the ears and cheeks, which offer a unique texture [07:22].

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   2. Boiling the Broth

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   Place the cleaned pork head meat in a large cauldron and add a bottle of soju and whole onions to eliminate any gamey odors [05:52]. Season the broth with sea salt that has been aged to remove bitterness [05:57].

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   Boil the meat and bones for several hours until the broth becomes rich and milky [06:58].

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   3. Making the Spicy Seasoning

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   Prepare a spicy seasoning paste by mixing red pepper powder (gochugaru) and a generous amount of minced garlic [07:56]. Add this seasoning directly into the boiling cauldron to create the signature red, flavorful broth [08:10].

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   4. Slicing and Serving

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    Once fully cooked, remove the meat from the cauldron and slice it into thin, bite-sized pieces while it is still warm [07:03]. Portion the meat into bowls according to preference [08:47].

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    5. Toryeom Process and Garnishing

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    Perform 'Toryeom' by pouring hot broth over the rice and meat and then pouring it back into the pot multiple times to heat the ingredients through [08:50]. Add bean sprouts, fresh chives, and chopped green onions to the bowl [08:53].

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    Finish by pouring the final ladle of hot broth over the top and serve immediately [08:58].