Side Dishes

Grilled Doenjang-Honey Pork Belly with Ginseng Salad

톡삼겹λ§₯적ꡬ이

Pork belly poached in chicken stock, brushed with a honey-doenjang glaze and grilled, served with a crisp salad of fresh ginseng, baby napa cabbage and carrot. Low-sodium doenjang and a chicken stock base add savory depth with less salt.

Grilled Doenjang-Honey Pork Belly with Ginseng Salad
25mPrep
50mCook
3Servings
MediumLevel

πŸ₯˜ Ingredients

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Main

Glaze

Salad

Salad dressing

🧺 Korean ingredients in this recipe

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πŸ“˜ Cooking basics for this recipe

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πŸ“ Step-by-Step Instructions

1

Mix the glaze ingredients.

Grilled Doenjang-Honey Pork Belly with Ginseng Salad β€” step 1
2

Poach the pork belly in the chicken stock, rinse in cold water and drain.

Grilled Doenjang-Honey Pork Belly with Ginseng Salad β€” step 2
3

Brush the pork with the glaze and let it rest for about 10 minutes.

Grilled Doenjang-Honey Pork Belly with Ginseng Salad β€” step 3
4

Finely julienne the salad vegetables and soak in cold water to mellow their flavors.

Grilled Doenjang-Honey Pork Belly with Ginseng Salad β€” step 4
5

Mix the salad dressing and toss with the salad.

Grilled Doenjang-Honey Pork Belly with Ginseng Salad β€” step 5
6

Grill the glazed pork and serve with the salad.

Grilled Doenjang-Honey Pork Belly with Ginseng Salad β€” step 6

πŸ“Š Nutrition Facts (per serving)

397.2Calories (kcal)
4.1 gCarbs
14.8 gProtein
35.7 gFat
120.6 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.