Daepae Samgyeopsal Yachae Jjim 대패삼겹살야채찜 (Steamed Thin Pork Belly with Vegetables)
By Sarah Ahn & Nam Soon AhnPublished on March 28, 2025
Time
45 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
Look for pork belly sliced 1/16 inch thick; it’s sometimes labeled “Pork for Hot Pot” or “Shabu-Shabu.” Any shallow 6-quart round or square pan or similar-size large, wide pot will work here. Just make sure it’s deep enough to accommodate all the layered ingredients and has a tight-fitting lid so that the pork and vegetables steam properly. We like enoki mushrooms, but white button, shiitake, or oyster mushrooms also work; remove any long stems and thinly slice the caps into long strips.
Instructions
- Trim 8 ounces enoki mushrooms. Gently separate individual strands of mushroom at base and set aside.
- Peel 1 large carrot and cut into 3-inch matchsticks. Cut 4 ounces garlic chives into 2-inch lengths. Thinly slice 1 yellow onion. Set each ingredient aside separately.
- Peel off outer leaves of 4 ounces napa cabbage until you have only the innermost yellow leaves. Cut into 2-inch pieces.
- Arrange 12 ounces mung bean sprouts in even layer in shallow 6-quart pan, followed by layer of mushrooms. Scatter yellow onion over mushrooms, then arrange carrot, chives, and cabbage on top in 3 even rows.
- Arrange 14 ounces (397 grams) thinly sliced skinless rolled pork belly pork on top in rows over vegetables. Drizzle ½ cup water through gaps in pork belly. Sprinkle with 1 thinly sliced green onion, ½ teaspoon fine salt, and ¼ teaspoon black pepper.
- Cover and cook over medium-high heat until pork is cooked through, 12 to 15 minutes.
- Meanwhile, combine ½ cup soy sauce, 6 tablespoons distilled white vinegar, 2 tablespoons maesil cheong, 2 tablespoons minced garlic, and 2 tablespoons minced fresh cilantro in bowl.
- Divide sauce among individual small bowls; place small portion of mustard in each bowl for each person to mix into sauce to their liking.
- Place pan at center of table and serve with dipping sauce.
Time
45 minutesYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
With its colorful layers of vegetables and crown of thin pork belly, this dish is as beautiful to look at before cooking as it is delicious to eat after cooking. The pork and vegetables here offer a simple yet elegant flavor profile, with a clean and pure taste. Much of the seasoning flavors come from the dipping sauce, which is uniquely nuanced thanks to minced cilantro and Korean mustard. The pork and vegetables are meant to be enjoyed together, dipped into the flavorful soy-based sauce punched up with Korean mustard and cilantro.
Before You Begin
Look for pork belly sliced 1/16 inch thick; it’s sometimes labeled “Pork for Hot Pot” or “Shabu-Shabu.” Any shallow 6-quart round or square pan or similar-size large, wide pot will work here. Just make sure it’s deep enough to accommodate all the layered ingredients and has a tight-fitting lid so that the pork and vegetables steam properly. We like enoki mushrooms, but white button, shiitake, or oyster mushrooms also work; remove any long stems and thinly slice the caps into long strips.
Instructions
- Trim 8 ounces enoki mushrooms. Gently separate individual strands of mushroom at base and set aside.
- Peel 1 large carrot and cut into 3-inch matchsticks. Cut 4 ounces garlic chives into 2-inch lengths. Thinly slice 1 yellow onion. Set each ingredient aside separately.
- Peel off outer leaves of 4 ounces napa cabbage until you have only the innermost yellow leaves. Cut into 2-inch pieces.
- Arrange 12 ounces mung bean sprouts in even layer in shallow 6-quart pan, followed by layer of mushrooms. Scatter yellow onion over mushrooms, then arrange carrot, chives, and cabbage on top in 3 even rows.
- Arrange 14 ounces (397 grams) thinly sliced skinless rolled pork belly pork on top in rows over vegetables. Drizzle ½ cup water through gaps in pork belly. Sprinkle with 1 thinly sliced green onion, ½ teaspoon fine salt, and ¼ teaspoon black pepper.
- Cover and cook over medium-high heat until pork is cooked through, 12 to 15 minutes.
- Meanwhile, combine ½ cup soy sauce, 6 tablespoons distilled white vinegar, 2 tablespoons maesil cheong, 2 tablespoons minced garlic, and 2 tablespoons minced fresh cilantro in bowl.
- Divide sauce among individual small bowls; place small portion of mustard in each bowl for each person to mix into sauce to their liking.
- Place pan at center of table and serve with dipping sauce.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
0 Comments