At 7.8 Makgeolli, a back-alley bar in Seoul’s hip Euljiro neighborhood, owner Ju-won Lee makes the classic drinking snack suyuk (or “water meat”) with hangjeongsal—a meltingly tender cut of pork ...

Wash the pork belly cuts in running water. In a stock pot, boil the pork belly cuts in water. Make sure all pieces are submerged in water. Let it boil until pork is fork tender for about an hour.