Wash 300g of pork liver clean the day before, cut it into large pieces, soak it in water, put it in the refrigerator, and drain the blood. Change the water 2 or 3 times in the middle
*If you're in a hurry, wash the blood with 1T of starch or flour

After changing the water two or three times, the blood drained out of the pig's liver and became white
*The cause of miscellaneous smell is blood, so it's good to take blood out

Add seasoning ingredients to the soup to boil in the rice cooker. 1t of ginger powder, 1t of garlic powder, 1t of onion powder, 1t of salt, 1t of soybean paste, 1t of whole pepper
*If you use powder, it's easy to clean up later. Instead of the powder, you can add ginger, onion, and garlic

Pour 4T of cooking wine, 200ml of water, and mix the seasoning ingredients well

Add all the liver and cook it for 20 minutes

If you poke it and it doesn't bleed, it's all cooked

Slice it and dip it in ssamjang or sundae salt (1t of salt, 0.5t of red pepper powder, 0.5t of red pepper powder)