Gogi guksu

Rinse the Pork belly thoroughly under cold running water. Place the Pork belly in a large pot.

Prepare the broth aromatics: Slice the Korean radish into thick rounds, roughly chop 50g of Green onion, peel the Garlic cloves, and slice the Ginger. Add the Korean radish, 50g of Green onion, Garlic cloves, Ginger, and Black peppercorns to the pot with the Pork belly.

Add Water to the pot, ensuring the Pork belly is fully submerged. Bring to a rolling boil over high heat, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the Pork belly is fork-tender.