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Spicy Whelk Salad with Boiled Pork Belly (Golbaengi Muchim and Samgyeopsal Suyuk)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Spicy Whelk Salad with Boiled Pork Belly (Golbaengi Muchim and Samgyeopsal Suyuk)

골뱅이무침과 삼겹살수육

Side dish · Steamed

Side dishesCourse
505kcal · per serving
4/5Spice
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Recipe

Spicy Whelk Salad with Boiled Pork Belly (Golbaengi Muchim and Samgyeopsal Suyuk)

🌶 Spicy 4/5Contains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • [Serves 2] pork belly[ 2인분 ] 삼겹살(900g)
    900 g
  • shredded green onion (pachae)파채(100g)
    100 g
  • bay leaves월계수잎(3-5 leaves)
  • mirin (cooking rice wine)맛술(3 tbsp)
  • sugar설탕(1 tbsp)
  • gochugaru (Korean chili flakes)고춧가루(1.5 tbsp)
    ↔ No gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
    🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
  • soy sauce간장(1 tbsp)
  • gochujang (Korean chili paste)고추장(3 tbsp)
    ↔ No gochujang (Korean chili paste)? Sriracha or another chili paste with a little miso and honey gets close. It won’t have the same fermented depth.
    🛒 Where to buy: Most large supermarkets now carry it in the Asian aisle; Korean grocery stores have more brands
  • minced garlic다진 마늘(1 tbsp)
  • lemon juice레몬즙(1 tbsp)
  • whelk (golbaengi) canning liquid골뱅이 국물(1 tbsp)

Nutrition per serving

505kcal
12.6gCarbs
30.4gProtein
37gFat
709.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Cut the onion into thick pieces in its shape, halve the daepa, trim the stems from the garlic, and wash the baby napa cabbage clean.
  2. Drain the canned whelks in a sieve and reserve the liquid, blanch them in boiling water for 30 seconds, drain, and rinse in cold water.
  3. Lay the onion and daepa in a pot, add the whole garlic, pork belly, bay leaves, and mirin, and bring to a boil over high heat.
  4. When the vegetable juices come out, reduce to low heat and boil the meat for 45 minutes.
  5. Toss the shredded green onion with the blanched whelks and the seasoning sauce until evenly mixed.
  6. Let the boiled pork cool slightly, cut it into bite-size pieces, and serve with the baby napa cabbage and the whelk salad to finish.
💡 Tip- A variety of vegetables such as onion and daepa bring out the natural savory flavor of the ingredients. - Adding sour lemon juice to the sauce boosts sweetness and savoriness with only a small amount. - Blanching the whelks in boiling water reduces the sodium content.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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