Pork belly is everyone's favorite meal. Pork belly is a delicious dish regardless of however you cook it but let me share with you the best way to enjoy pork belly. Pork belly has both the greasy fatty part and lean meat. If you undercook it for the sake of the lean meat part of the pork belly, the fatty part becomes mushy, or if you cook the meat for some time for the fatty part, the lean meat becomes too tough. The method this column explains will allow you to cook the pork belly with the fatty part crispy and the lean meat juicy. Meat, when cooked, shrinks as moisture is steamed away and vaporized. So, if you plan to serve suyuk as main course without any other dishes on the side, the ideal serving per person would be around 200~250g.

 Shopping at a warehouse supermarket is recommended if you plan to buy pork in bulk. Warehouse stores such as E-mart Traders sell big cuts of meat from 2geun (roughly 1,200g) to 3geun (roughly 1,800g). Price is relatively cheap at around KRW 1,000 per 100g. If it is difficult for you to go out shopping, try using online butchers. I usually use http://www.jeongyookgak.com. At first, I was hesitant to buy meat I have not checked myself, but online meat shopping is quite useful as the meat quality is good and it is time-saving for me as a working mom.

 Now, shall we begin cooking?

1. Prepare a cut of pork belly for suyuk. Take it out of the package and rinse it with running water. Remove water completely using a kitchen towel. Make cuts into the fatty part. This allows for the grease to escape and leave the fatty part crispy. Create diagonal cuts starting from the left corner and once again from the right corner to make a 'hive' shape.

2. Prepare a thick-bottomed pot with a lid. Make sure that you place the meat with the fatty part facing downwards. You don't have to worry that the grease from the meat will burn because there will be quite a lot of grease. Place the lid and cook the pork belly over medium heat for 10 minutes. Make sure you cook for exactly 10 minutes using a timer.

3. Open the lid in 10 minutes and you will see that a lot of grease has poured out of the meat. Now, we will steam and fry the meat using this grease and the steam leaving the meat. Before you flip the meat over, sprinkle a little bit of salt on top.

4. Be careful when flipping the meat because the juices from the meat will fall on the grease laying on the bottom of the pot and may splatter. Flip the meat over and place the lid to cook for another 10 minutes.

5. Cook the sides of the meat for 5 minutes each over low heat with the lid placed on top. The meat I used was too big to lay on its side with the lid closed, so I sliced it in half. In the last 5 minutes of cooking, place some garlic alongside the meat. Not only does the scent of garlic seep into the meat, but the crispy cooked garlic itself is tasty. Serve together with suyuk on a dish.

6. Take the meat out of the pot and slice while it is still hot. The pork belly suyuk may get cold or dry out if you spread out the sliced meat, so place the slices close to each other when serving them on a dish.

 You might think that making kimchi is very tricky. But pakimchi, or green onion kimchi, is actually more like a dish seasoned with condiments rather than 'fermented' kimchi. All you have to do is season green onions and leave it in room temperature for a few days before serving. You can also find peeled scallions at grocery stores if you don't want to peel them yourself.

1. Put glutinous rice flour in an empty pot. Pour anchovy stock and place over low heat. Take it off the heat and add salt and sugar when the mixture becomes sticky.

2. When the paste cools down, add chopi sauce, minced garlic and red pepper power and mix them well.

3. Place the peeled and cut scallions in a container and pour the condiments of the above 2 over the scallions evenly.

4. In cold weather, 3 days in room temperature is good before serving the dish. You can adjust the degree of fermentation accordingly to your taste.

 To me, the process of making raw materials into a full meal with the work of my hands is a great happiness and value that cannot be replaced. I wanted to share the joy of cooking and the happiness of sharing with my fellow colleagues. It is difficult to even try if you don't understand the fundamentals and if the process is too complex. So, I tried my best to explain my recipes in a way that is easy to understand and in details to allow readers to think 'this is simple enough to try.' I am not sure if my column delivered to you my thoughts and intention. It was an old dream of mine to be able to express cooking through words. I was deeply happy to have that chance through News Square. I hope that there will be a chance in the future to share with you more delicious recipes that are also fun to prepare. I end my humble column with great gratitude to all readers.

 Find videos of the recipes introduced in my column on my Instagram @familycuisine101