Side Dishes

Steamed Pork Belly with Garlic Chives & Ginger Soy Glaze

Name: Steamed Pork Belly with Garlic Chives & Ginger Soy Glaze
Prep time: 70 min
Cook time: 55 min
Total time: 125 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 150 g Pork belly (for bossam); 20 g Ginger; 20 g Onion; 3 g Bay leaves; 5 g Whole black peppercorns; 10 g Soju; 10 g Doenjang (soybean paste); 50 g Garlic chives (buchu); 20 g Sliced garlic; 10 g Red chili pepper; 20 g Low-sodium soy sauce; 100 g Water; 20 g Sugar; 20 g Oligosaccharide syrup; 5 g Whole black peppercorns; 10 g Ginger; 20 g Starch slurry (10 g starch + 10 g water)

삼겹살부추찜

Pork belly marinated with ginger, onion, bay and soju, steamed over doenjang water and garlic, then served sliced with steamed garlic chives, a ginger-pepper soy glaze and red chili. Steaming lets the doenjang flavor the meat through vapor, lowering sodium.

📝 Step-by-Step Instructions

Wash the pork belly and marinate with julienned ginger and onion, bay leaves, peppercorns and soju for about 1 hour.

Steamed Pork Belly with Garlic Chives & Ginger Soy Glaze — step 1

Put water, doenjang and sliced garlic in the steamer pot, place the pork on top and steam for about 50 minutes. Add the garlic chives and steam for 1 more minute.

Steamed Pork Belly with Garlic Chives & Ginger Soy Glaze — step 2

Cut the garlic chives into 6 cm lengths.

Steamed Pork Belly with Garlic Chives & Ginger Soy Glaze — step 3

Halve the red chili, remove the seeds and julienne.

Steamed Pork Belly with Garlic Chives & Ginger Soy Glaze — step 4

Gently simmer the soy sauce, water, sugar, syrup, peppercorns and ginger.

Steamed Pork Belly with Garlic Chives & Ginger Soy Glaze — step 5

Strain out the ginger and peppercorns, add the starch slurry and boil briefly. Slice the pork and plate with the chives, then top with the sauce and red chili.

Steamed Pork Belly with Garlic Chives & Ginger Soy Glaze — step 6

📊 Nutrition Facts (per serving)

656.6Calories (kcal)

16.6 gCarbs

32.8 gProtein

51 gFat

718.8 mgSodium

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

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.