A traditional Korean dish featuring tender braised pork belly sliced thin and served with pickled napa cabbage leaves, spicy pickled radish and oyster salad, and a savory fermented shrimp sauce for wrapping.
hot pepper flakesfor the radish salad, plus 2 more tbsp¼ cups
fish sauce2 tbsp
sugarfor the radish salad seasoning2 tsp
garlic clovesfor the radish salad seasoning3
green onionfor the radish salad seasoning1
oysterfresh1 tbsp
toasted sesame seedsfor the radish salad1 tbsp
fermented shrimp (saeujeot)1 tbsp
sugarfor the shrimp sauce1 tsp
hot pepper flakesfor the shrimp sauce1 tsp
minced garlicfor the shrimp sauce
minced green onionfor the shrimp sauce
waterfor the shrimp sauce2 tbsp
sesame seedsfor the shrimp sauce
perilla leavesoptional, for wrapping
Steps
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1
Prepare the pork belly by rinsing it well with cold water and removing excess fat. Set aside any bones that can be used for kimchi jjigae or other stews.
2
Prepare the braising base: place the peeled onion, ginger, 12 garlic cloves, Korean soybean paste, and 1 tablespoon brown sugar into a large pot.
3
Add the secret ingredient: mix in instant hazelnut coffee, the special element that makes this dish uniquely flavorful.
4
Add 10 cups of water to the pot and stir well. Place the pork belly into the mixture, cover with a lid, and simmer over medium-high heat for 1 hour until the meat is fully cooked and has absorbed all the flavors.
5
Prepare the napa cabbage: cut the whole cabbage in half and then into workable pieces. Rinse gently between the leaves to remove any dirt.
6
Make the pickle brine: combine 1/4 cup white sugar, distilled white vinegar, 1 tablespoon kosher salt, and 3/4 cup water.
7
Pickle the cabbage: add the cut cabbage to the brine and mix well. Turn the cabbage every 15 minutes to ensure even pickling for 1 to 2 hours.
8
Prepare the radish salad: cut the Korean radish (or daikon) into fine matchsticks.
9
Season the radish: sprinkle with 2 teaspoons of salt and mix well. Let sit for 10 minutes to release excess moisture, then gently squeeze out the water.
10
Make the radish salad seasoning: combine 1/4 cup plus 2 tablespoons hot pepper flakes, 2 tablespoons fish sauce, 2 teaspoons sugar, 3 minced garlic cloves, and 1 chopped green onion.
11
Combine the radish salad: add the squeezed radish to the seasoning mixture and gently fold together. Stir in the fresh oyster and 1 tablespoon toasted sesame seeds, mixing gently to avoid damaging the oyster.
12
Store the radish salad: cover with plastic wrap and refrigerate until ready to serve.
13
Continue cooking the pork: check for doneness by piercing with chopsticks (it should go through easily). If needed, switch to low heat and cook for another 15 minutes.
14
Make the shrimp sauce: combine 1 tablespoon fermented shrimp, 1 teaspoon sugar, 1 teaspoon hot pepper flakes, minced garlic, minced green onion, 2 tablespoons water, and sesame seeds.
15
Cook for final 15 minutes: cover and continue cooking for 15 minutes to fully infuse all flavors into the pork.
16
Remove the pork: take the cooked pork out of the broth and place on a cutting board to cool. Excess fat will render out, leaving tender, flavorful meat.
17
Dry the pork: pat the surface dry with paper towels. The dish can be served warm or refrigerated for up to two days before serving.
18
Slice the pork: once cooled, cut the pork into very thin slices, about 1/8 inch thick.
19
Assemble the platter: arrange the sliced pork, pickled cabbage, radish salad, shrimp sauce, sesame seeds, and perilla leaves on a plate. Lightly toss the radish salad just before serving.
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