Naengchae jokbal

Step 1: Soak 3 ⅓ lb pork trotters in cold water for 30 minutes, then put them in a large pot of fresh water, bring to the boil and boil for 10 minutes. Drain and rinse well.

Step 2: Return to the clean pot with ½ cup soy sauce, 8 ¼ cups water, 1 onion, 8 garlic cloves, 1 oz fresh ginger, 3 spring onions, 1 cinnamon stick, 2 star anise, 1 tsp black peppercorns, 3 tbsp sugar and 1 tsp instant coffee if using. Bring to the boil, cover and simmer gently for 2 hours, until the skin is soft and sticky and a chopstick slides into the meat. It will be far above the 160°F pork needs.

Step 3: Leave the trotters to cool in the liquid for 20 minutes, then lift out, cover and chill until completely cold and firm.

Step 4: Meanwhile, rinse 5 ½ oz salted shredded jellyfish and soak it in cold water for 30 minutes, changing the water twice. Taste a strand; it should be only lightly salty. Common mistake: skipping the soak; the jellyfish makes the whole salad far too salty.

Step 5: Pour hot water from the kettle (about 176°F, not boiling) over the jellyfish for 5 seconds, until it curls, then plunge into iced water. Drain and squeeze dry.

Step 6: Cut 1 cucumber, 1 carrot and ½ Korean pear or nashi into thin matchsticks.

Step 7: Whisk 1 tbsp Korean mustard (yeon-gyeoja) or hot English mustard, 4 tbsp rice vinegar, 2 tbsp sugar, 2 garlic cloves, 1 tsp soy sauce, ½ tsp salt and 2 tbsp cold water until smooth.

Step 8: Take the cold meat and skin off the bones and slice thinly. Toss with the jellyfish, vegetables, pear and the dressing just before serving, and scatter with 1 tbsp pine nuts if using. Keep leftovers in the fridge and eat within 2 days.