Ingredients: pork belly, large onion, ginger, garlic cloves, Korean soybean paste doenjang · 165 min cook time · 550kcal · $20.00
Ingredients
1pound pork belly, 1piece large onion, 1piece ginger, 15piece garlic cloves, 2tablespoons Korean soybean paste doenjang, 1tablespoon brown sugar, 1packet instant hazelnut coffee, 10cups water, 1pound napa cabbage, 0.25cup sugar, 0.25cup distilled white vinegar, 0.5cup kosher salt, 1piece Korean radish, 2teaspoons salt, 0.33cup hot pepper flakes, 2tablespoons fish sauce, 1piece green onion, 1cup oysters, 1tablespoon toasted sesame seeds, 1tablespoon saeujeot fermented shrimp, 1bunch perilla leaves
Instructions
1. Wash the pork belly in clean, cold water and trim excess fat if needed.
2. In a large pot, add the pork belly, onion, ginger, garlic cloves, doenjang, brown sugar, instant hazelnut coffee, and 10 cups of water. Bring to a boil over medium-high heat.
3. While the pork is boiling, prepare the napa cabbage by cutting it in half and washing between the leaves.
4. Make the pickle brine with water, sugar, white vinegar, and kosher salt. Add the cabbage and pickle for 1 to 2 hours, turning every 15 minutes.
5. Cut the Korean radish into matchsticks, add salt, mix, and let it sit for 10 minutes. Squeeze out excess water afterwards.
6. Make the seasoning paste with hot pepper flakes, fish sauce, sugar, minced garlic, and green onion. Mix with the prepared radish, then gently toss in oysters and toasted sesame seeds.
7. After 1 hour of boiling, lower the heat to low and cook the pork for another 15 minutes.
8. Make the dipping sauce by mixing saeujeot fermented shrimp, sugar, hot pepper flakes, minced garlic, green onion, water, and sesame seeds.
9. Take out the cooked pork, let it cool down, and slice thinly. Serve with pickled cabbage, oyster radish salad, perilla leaves, and fermented shrimp sauce.