Jeju-do Momguk (Spicy)

Rinse 500g pork belly thoroughly. Place the 500g pork belly in a large pot and add 2000g water. Bring to a boil, then reduce heat and simmer for 40 minutes, skimming any foam that rises.

While the pork is simmering, rehydrate 100g dried gulfweed by soaking it in cold water for at least 30 minutes until tender. Drain the rehydrated dried gulfweed and rinse several times to remove any sand or impurities. Squeeze out excess water and chop the dried gulfweed into 5cm pieces.

Remove the cooked 500g pork belly from the pot, reserving the pork broth. Let the pork belly cool slightly, then shred it into bite-sized pieces using your hands or two forks.