Dongpa Hangjeong: A Delicious Korean Frozen Pork Belly Soup Recipe

Updated at: 23/06/2025

Dongpa Hangjeong, a hearty and flavorful Korean frozen pork belly soup, is a culinary experience that transcends a simple meal. This comforting dish, rich in history and tradition, boasts tender, melt-in-your-mouth pork belly swimming in a deeply savory broth infused with the fragrant aromas of garlic, ginger, and gochujang. Its unique preparation, involving freezing the pork belly to enhance its texture, contributes to the dish's distinctive character. The rich broth is often accompanied by a variety of flavorful accompaniments, creating a symphony of textures and tastes that will tantalize your senses.

Beyond its deliciousness, Dongpa Hangjeong offers a rewarding culinary journey. The seemingly simple ingredients transform into a complex and satisfying dish, perfect for a cozy night in or a special occasion. Ready to embark on this flavorful adventure? Let's dive into the step-by-step process of creating this unforgettable Korean classic.

Tools Needed

  • Pot

Ingredients

  • Frozen pork belly
  • Dried radish greens
  • Green onions
  • Ginger
  • Onions
  • Garlic
  • Whole peppers
  • Dried [unknown ingredient]
  • Soy sauce
  • Rice wine
  • Corn syrup
  • Castor sugar
  • Boiled eggs
  • O-yang (likely a type of vegetable or noodle)
  • Edible fish (for coating the pot)
  • Starch water

Step-by-Step Instructions

Step 1. Preparing the Broth and Pork Belly

  • Lightly coat the pot with edible fish.
  • Add the dried [unknown ingredient] and cook.
  • When the outer surface of the pork belly turns brown, take it out.
  • Fry green onions, ginger, onions, garlic, and whole peppers in the oil used to fry the meat.
Lightly coat the pot with edible fish.Add the dried [unknown ingredient] and cook.When the outer surface of the pork belly turns brown, take it out.Fry green onions, ginger, onions, garlic, and whole peppers in the oil used to fry the meat.
Preparing the Broth and Pork Belly
  • When the vegetables become mushy, add the dried radish greens.
When the vegetables become mushy, add the dried radish greens.
Preparing the Broth and Pork Belly

Step 2. Building Flavor and Simmering

  • Add water to the pot (safely, on low heat).
  • Add soy sauce, rice wine, corn syrup, and castor sugar.
  • Simmer on low heat for an hour.
Add water to the pot (safely, on low heat).Add soy sauce, rice wine, corn syrup, and castor sugar.Simmer on low heat for an hour.
Building Flavor and Simmering

Step 3. Finishing Touches

  • Add more water after an hour.
  • Add boiled eggs and o-yang and boil for another 30 minutes.
Add more water after an hour.Add boiled eggs and o-yang and boil for another 30 minutes.
Finishing Touches

Read more: Best Korean Beef Soup (Yukgaejang) Recipe - Authentic Flavor

Tips

  • Since you're going to season it anyway, you can use imported [ingredients].
  • When adding water to oil, it is safer to do so on low heat.
  • You can add or omit exposure [to air? This part is unclear].
  • Strain the remaining sauce once, add starch water, and boil to adjust the consistency.

Nutrition

  • N/A

FAQs

1. Why do you freeze the pork belly before cooking?

Freezing the pork belly helps to render the fat more effectively, resulting in a richer, more flavorful broth and incredibly tender pork.

2. Can I substitute ingredients?

While the traditional recipe is best, you can substitute gochugaru with gochujang for a sweeter, less spicy broth. You can also adjust the amount of garlic and ginger to your preference.

3. What can I serve with Dongpa Hangjeong?

Dongpa Hangjeong pairs well with steamed rice, kimchi, and various banchan (Korean side dishes). A sprinkle of chopped green onions adds a fresh finishing touch.


With its rich broth, tender pork, and satisfying warmth, Dongpa Hangjeong is a truly rewarding culinary experience. This recipe offers a delicious journey into Korean cuisine, perfect for both seasoned cooks and enthusiastic beginners. Enjoy the flavorful results of your hard work!