Boiled pork samhap, a quintessential Korean dish, offers a delightful symphony of textures and flavors. This culinary masterpiece centers around perfectly boiled pork belly, its rich, succulent fat rendering into a luscious, melt-in-your-mouth experience. The "sam" in samhap signifies the trio of accompaniments – the tender, juicy pork belly, accompanied by pungent kimchi and aromatic ssamjang (fermented soybean paste). This harmonious combination creates a balanced and deeply satisfying culinary adventure, showcasing the best of Korean cuisine. The incredible umami of the pork is perfectly countered by the spicy kick of the kimchi, all brought together by the savory depth of the ssamjang.
Preparing this seemingly simple dish requires careful attention to detail, ensuring the pork achieves the optimal level of tenderness and flavor. Ready to embark on this delicious journey? Let's dive into the step-by-step process to create your own unforgettable boiled pork samhap.
Tools Needed
- Ziploc bag
- Rice cooker
- Bowl
- Pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare and Boil the Pork Belly
- Cut the pork belly and put it in a Ziploc bag. Sprinkle a little seasoning salt.
- Slowly soak the pork belly in water in the Ziploc bag to remove air.
- Put water and pork belly in a rice cooker and press it with a bowl. Steam for six hours using the steaming function.
- Take out the boiled pork and cut it into bite-size pieces.
Step 2. Prepare the Kimchi Stir-fry Sauce
- Mix water, cooking oil, gochujang, tuna liquid, red pepper powder, sugar, and minced garlic in a pan.
Step 3. Stir-fry the Kimchi
- Add fresh kimchi to the pan. Add water and steam thoroughly. Cover and cook on low heat for 15 minutes.
- Turn off the heat, sprinkle green onions and sesame oil, and stir-fry.
Step 4. Plate and Serve
- Plate the stir-fried kimchi and boiled pork. Add sesame seeds (if desired).
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Buy pork belly with a bumpy exterior for the most delicious results.
- This recipe uses a rice cooker for steaming; a regular steamer can also be used.
- The kimchi is best cooked with added water to steam it thoroughly, not just stir-fried.
Nutrition
- Calories: approximately 600-800
- Fat: 40-60g
- Carbs: 20-30g
- Protein: 40-50g
FAQs
1. Can I use pre-cooked pork belly?
While you can, it's best to boil your own pork belly for optimal tenderness and flavor. Pre-cooked options may lack the desired texture.
2. How do I store leftover Suyuk?
Store leftover Suyuk and kimchi separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
Enjoy the rich flavors and satisfying textures of this authentic Korean dish. This Boiled Pork Belly (Suyuk) with Stir-Fried Kimchi recipe is a perfect centerpiece for a family meal or a special occasion. Impress your friends and family with this delicious and relatively easy-to-make Korean classic!