Step 1

Wash the hocks in cold water, and place them into a large pot. Fill the pot with water until the meat is covered, and bring it to a boil. Keep it at a rolling boil for 3 minutes. Turn off the flame, pour out the water, rinse the hocks, and refill the pot with 3-4 liters of fresh water. Bring it back to the range and boil.

Step 2

While the pork is coming back to a boil, wash and peel the daikon, and clean the ginger, leek, onion, apple, and garlic. Take the cinnamon, licorice, chilies, sand ginger, bay leaves, and star anise, and wrap them in a cheesecloth with twine, or a tea bag. Add all of the ingredients into the pot, bring the pot to a boil, and lower the flame to a steady simmer for 3 hours, or until the meat is tender.

Step 3

Fish out the meat and put them onto a cutting board to cool. While the meat is cooling, have the shrimp sauce and ssamjang prepared; wash the lettuce; thinly slice the garlic and jalapeños; take out some kimchi; and have some cold bottles of soju ready to go. After about 45 minutes, thinly slice the meat, place it onto a tray or large plate, and enjoy with friends and family!