After 30 minutes of boiling, remove the pork piece from the pot. Place the pork piece into a NEW pot - we won't use the boiling liquid.
To the new pot, add-in 1000g of Sagol Yuksu (Beef Bone Broth). Next, add in 500g of water. (It's a 2:1 ratio of broth-to-water.)
[Note: Some Korean marts sell Sagol Yuksu in 350g packs (as opposed to the 500g sized ones). If you are using these smaller packets, add in 3 packets of broth (~1000g). And 1.5 packets for water (~500g).
Next, we'll season the broth with: Minced Garlic (1.5 Tablespoons), Kosher Salt (1 teaspoon!) and Black Pepper (few cracks).
Now, place the pot on a high heat and bring it to a boil.
Once it comes to a boil, you'll see foam on the surface. Skim it off with a soup ladle!
Now set a timer and let it boil away on medium heat - with the lid on - for 20 minutes.