Gogi Mallyeo Orae Duneun Beop (Drying Meat to Keep It Long)

Ingredients

• meat
• salt
• soy sauce / jang
• dried liquor lees
• hot ash

Instructions

1. Debone, wash, and trim sinew and blood; press flat pieces between two boards until dry, mixing in salt and re-pressing.
2. Sun-dry to half-dry, press flat again, and dry thoroughly; without sun, dry over a smoky fire on a rack (smoke keeps worms out).
3. For summer keeping, bury boiled meat in warmed, dampened liquor lees so it does not rot.
4. Bury fatty meat in soy sauce to hold its flavor ten days; soak out the salt (toeryeom) before use.
5. Or boil tender, tenderize, cut fine, dry, and store; reconstitute in water and serve in a light wheat-flour/soy/oil soup; in summer bury in hot ash against worms.