Pork Kimchi Jjim (Braised Kimchi with Pork)

In a bowl, mix 11 tbsp red chili powder, 1.5 tbsp flower salt, 5 tbsp gochujang, 1 tbsp soju, and 3 pinches of black pepper to make the sauce.

Slice 400g of prepared pork front leg meat and place it at the bottom of the pot with the skin side attached.

Place 1/4 head of prepared kimchi on top of the meat.

Add plenty of 1.5 thickly sliced onions into the pot.

Add 1 stalk of diagonally sliced green onion into the pot.

Add 3 tbsp of the prepared sauce into the pot.

Add 30g of butter to the pot to adjust the depth of flavor and acidity.

Pour 2 cups (400mL) of water into the pot.

Cover the pot with a lid and boil over high heat until it starts to bubble.

Once it starts boiling, cook over high heat for 10 minutes.

Add 1 handful of stir-fried dried anchovies for broth into the pot.

Add 2 cups (400mL) of anchovy fish sauce into the pot and boil with the anchovy all-purpose sauce.

Add half a cup of soju to remove fishy smells and off-odors.

Cover with the lid again and boil over high heat for 15 minutes.