Jeju-Style Pork Gogi Guksu Noodle Soup (3 Servings)

Boil enough water to cover the pork with onion, one scallion, whole garlic, peppercorns, optional bay leaves and cooking wine. Add the pork; boil 10 minutes over high then simmer 20 minutes over medium.

Move pork to a fresh pot and discard the first boiling liquid. Add 1 L beef-bone stock, 500 mL water and minced garlic; bring to a boil, then simmer about 20 minutes more. Verify pork is thoroughly cooked.

Packaged broth salt levels vary. Start with 1/2 tsp salt, taste and adjust, then add a pinch of pepper.

For optional chili paste, mix 2 tbsp gochugaru, 1 tsp salted shrimp and 1 tsp soy sauce with 2 tbsp hot broth; keep separate.

Remove pork, rest on a clean board about 10 minutes, and slice thinly. Confirm its center reached at least 63°C with a minimum 3-minute rest.

Cook somyeon in boiling water following package timing, rinse under cool water and drain. Briefly warm the noodles in hot broth if preferred.

Divide noodles among bowls, top with sliced pork, pour hot broth over and serve with chopped scallion and optional chili paste on the side.