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Juicy Samgyetang-Style Salted Pork (perfect even for gukbap)

Juicy Samgyetang-Style Salted Pork (perfect even for gukbap)

This is seriously full of nutrients.
This is a rich soup with the rich umami from the salted pork.
Add in rice or somen noodles to make it like gukbap or gumtang.

Ingredients: 4 servings

(Recipe ID: 1623545 Salted Pork)
1 block of pork belly
500~600g
Salt
2 teaspoons
The soup:
Water
1000ml
Kombu
15cm
★Lotus root
200~300g
★Red chilli pepper
1
★Mixed Grain Rice (Or rolled barley or 5-grain rice)
3 tablespoons
Green onion or scallion
10 cm length of green onion
Sesame oil
a small amount

Steps

1. Make the salted pork. Grind the salt into the pork belly meat, wrap in plastic wrap, and let sit in the fridge overnight. Refer to Recipe ID: 1623545 for details.
2. Soak the konbu kelp in water for about 5 minutes to soften it, and then chop finely. Cut the lotus root into large chunks. Deseed the red peppers.
3. Add the salted pork cut into chunks, konbu kelp, and water into a pot, turn on the heat. Remove the scum once it comes to a boil, and stew over a low heat for 50 minutes-1 hour.
4. Add in the ★ ingredients and boil for an additional 15~20 minutes. Natural juices and salt will seep out of the pork, so there is no need for seasoning. This is sufficient.
5. Serve into dishes, sprinkle with sesame, and top with "white hair" leek.
6. Add rice, kimchi, or boiled somen noodles to the leftover soup broth after eating all of the ingredients (adding in assorted grains will bring out the flavor).

Story Behind this Recipe

This warms me up, and is my favorite way to eat salted pork.