Steamed Pork Belly with Garlic Chives (Samgyeopsal Buchu Jjim)

Photo: Korea Ministry of Food and Drug Safety

Steamed Pork Belly with Garlic Chives (Samgyeopsal Buchu Jjim)

Name: Steamed Pork Belly with Garlic Chives (Samgyeopsal Buchu Jjim)
Cuisine: South Korea
Ingredients: 150 g pork belly (150g); 20 g ginger (20g); 20 g onion (20g); 3 g bay leaves (3g); 5 g whole peppercorns (5g); 10 g soju (10g); 10 g doenjang (soybean paste) (10g); 50 g garlic chives (50g); 20 g sliced garlic (20g); 10 g red chili pepper (10g); 20 g Sauce: low-sodium soy sauce (20g); 100 g water (100g); 20 g sugar (20g); 20 g oligosaccharide syrup (20g); 5 g whole peppercorns (5g); 10 g ginger (10g); 10 g starch slurry (starch (starch 10g, water 10g)

삼겹살부추찜

Side dish · Steamed

Side dishesCourse

657kcal · per serving

1/5Spice

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Recipe

Steamed Pork Belly with Garlic Chives (Samgyeopsal Buchu Jjim)

🌶 Spicy 1/5Contains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

pork belly삼겹살(150g)
150 g
ginger생강(20g)
20 g
onion양파(20g)
20 g
bay leaves월계수잎(3g)
3 g
whole peppercorns통후추(5g)
5 g
soju소주(10g)
10 g
doenjang (soybean paste)된장(10g)
↔ No doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
10 g
garlic chives부추(50g)
50 g
sliced garlic편마늘(20g)
20 g
red chili pepper홍고추(10g)
10 g
Sauce: low-sodium soy sauce소스 : 저염간장(20g)
20 g
water물(100g)
100 g
sugar설탕(20g)
20 g
oligosaccharide syrup올리고당(20g)
20 g
whole peppercorns통후추(5g)
5 g
ginger생강(10g)
10 g
starch slurry (starch물녹말(녹말(starch 10g, water 10g)
10 g

Nutrition per serving

657kcal

16.6gCarbs

32.8gProtein

51gFat

718.8mgSodium

Steps

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

Wash the pork belly for bossam clean and rest it for about 1 hour with ginger strips, onion strips, bay leaves, whole peppercorns, and soju.
Put water, doenjang, and sliced garlic in a steamer, place the rested pork belly on it, steam for about 50 minutes, then add the garlic chives and steam for 1 more minute.
Cut the garlic chives into about 6 cm lengths.
Halve the red chili pepper, remove the seeds, and cut into thin strips.
Put the soy sauce, water, sugar, oligosaccharide syrup, whole peppercorns, and ginger in a pot and gently boil.
While the sauce is gently boiling, strain out the ginger and peppercorns with a sieve, stir in the starch slurry and boil once more. Slice the steamed garlic chives and pork belly onto a plate and top with the sauce and red chili pepper to finish.

💡 TipCooking with a steamer lets the steam carry the doenjang's seasoning, so it is a way to lower the sodium.

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.