Juicy Samgyetang-Style Salted Pork (perfect even for gukbap)

• 1 Red chilli pepper
• 1000 ml Water and one sheet of kombu seaweed (about 15 cm)
• 3 tbsp Mixed Grain Rice (Or rolled barley or 5-grain rice)
• 300 grams Lotus root
• 1 Red chilli pepper
• 10 cm length of green onion Green onion or scallion
• 1 dash Sesame oil
• 3 tbsp Mixed Grain Rice (Or rolled barley or 5-grain rice)
• 10 cm length of Green onion or scallion
• 1 dash Sesame oil
• 600 grams 1 block of pork belly
• 2 tsp Salt

1. Make the salted pork.
2. Grind the salt into the pork belly meat, wrap in plastic wrap, and let sit in the fridge overnight.
3. Refer to https://cookpad.com/en/recipes/171028-how-to-make-salted-pork-bacon for details.
4. Soak the konbu kelp in water for about 5 minutes to soften it, and then chop finely.
5. Cut the lotus root into large chunks.
6. Deseed the red peppers.
7. Add the salted pork cut into chunks, konbu kelp, and water into a pot, turn on the heat.
8. Remove the scum once it comes to a boil, and stew over a low heat for 50 minutes-1 hour.
9. Add in the ingredients and boil for an additional 15~20 minutes.
10. Natural juices and salt will seep out of the pork, so there is no need for seasoning.
11. This is sufficient.
12. Serve into dishes, sprinkle with sesame, and top with "white hair" leek.
13. Add rice, kimchi, or boiled somen noodles to the leftover soup broth after eating all of the ingredients (adding in assorted grains will bring out the flavor).

red chilli pepper, water, mixed grain rice, lotus root, red chilli pepper, green onion, sesame oil, mixed grain rice, onion, sesame oil, salt

Taken from cookpad.com/us/recipes/148918-juicy-samgyetang-style-salted-pork-perfect-even-for-gukbap (may not work)