Salt-Grilled Pork Dwitgogi

Blot 600 g of Dwitgogi firmly with paper towels to remove surface blood and moisture.

Sprinkle 2 tbsp soju evenly over the pork, rest for 5 minutes, then pat it dry again to reduce splattering.

Cut 1 green onion into chunky 4 cm pieces so it can brown without burning too quickly.

Peel and halve 10 garlic cloves, then lightly crush 0.5 tsp whole black pepper so the aroma releases during grilling.

Heat a heavy pan over high heat for about 2 minutes, until a faint smoke appears.

Spread the pork in a single layer and leave it untouched for 1 to 2 minutes to form a browned crust.

When the underside is browned, turn the pieces and lower the heat to medium-high.

Sprinkle 1 tsp sea salt and the crushed black pepper evenly, making sure the seasoning does not collect on only a few pieces.

Add the garlic and green onion where the pork fat has collected, and grill them with the meat.

Turn them for about 3 minutes, until the garlic cut sides turn golden and the green onion edges lightly char.

Keep turning the pork and grill for 5 to 6 more minutes in total.

Serve as soon as the pieces are cooked through, feel springy when pressed, and the surfaces are evenly browned, with boiled Meljeot on the side if using.