Gan Jangajji

Rinse the pork liver thoroughly under cold water, removing any membranes or tough bits. Slice the pork liver into pieces approximately 0.5 cm thick and 3-4 cm wide.

Bring a pot of water to a rolling boil. Carefully add the sliced pork liver and blanch for 1-2 minutes until the exterior changes color, but the inside is still slightly pink. Immediately drain the pork liver and rinse under cold water to stop cooking and remove any impurities.

In a medium saucepan, combine soy sauce, water, rice wine, sugar, sliced garlic, sliced ginger, black peppercorns, and dried red chili. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 5 minutes to allow the flavors to meld.