Daepe Samgyeopsal Yachae Jjim (Steamed Pork Belly with Vegetables)
Daepe Samgyeopsal Yachae Jjim (Steamed Pork Belly with Vegetables)
Ingredients
- 12 ounces mung bean sprouts
- 8 ounces enoki mushrooms, ends trimmed, separated at the base
- 1/4 cup yellow onion, thinly sliced
- 1 carrot, large, peeled and cut into 3-inch matchsticks
- 4 ounces garlic chives, cut into 2-inch lengths
- 4 ounces napa cabbage, innermost yellow leaves only, cut into 2-inch pieces
- 14 ounces thinly sliced frozen pork belly
- 1/2 cup water
- 1 green onion, sliced thin
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
For the Sauce
- 1/2 cup soy sauce
- 6 tablespoons distilled white vinegar
- 2 tablespoons plum extract syrup
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh cilantro
- as needed prepared Korean mustard
Instructions
- 1
Arrange the mung bean sprouts in an even layer in a shallow 6-quart pan. Follow with a layer of enoki mushrooms. Scatter the thinly sliced yellow onion over the mushrooms, then arrange the carrot matchsticks, garlic chives, and napa cabbage on top in 3 even rows. Arrange the thinly sliced frozen pork belly on top in rows over the vegetables. Drizzle the 1/2 cup of water through the gaps in the pork belly. Sprinkle with the sliced green onion, fine salt, and black pepper.
⏱️ 10 min
- 2
Cover the pan and cook over medium-high heat until the pork is cooked through, which should take 12 to 15 minutes.
⏱️ 15 min
- 3
While the pork and vegetables are steaming, combine the soy sauce, distilled white vinegar, plum extract syrup, minced garlic, and minced fresh cilantro in a bowl. Mix well.
⏱️ 5 min
- 4
Divide the prepared sauce among individual small bowls. Place a small portion of prepared Korean mustard in each bowl for each person to mix into the sauce to their liking.
⏱️ 2 min
- 5
Once cooked, place the pan at the center of the table and serve immediately with the individual dipping sauces.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Daepe Samgyeopsal Yachae Jjim (Steamed Pork Belly with Vegetables)
- 12 ounces mung bean sprouts
- 8 ounces enoki mushrooms, ends trimmed, separated at the base
- 1/4 cup yellow onion, thinly sliced
- 1 carrot, large, peeled and cut into 3-inch matchsticks
- 4 ounces garlic chives, cut into 2-inch lengths
- 4 ounces napa cabbage, innermost yellow leaves only, cut into 2-inch pieces
- 14 ounces thinly sliced frozen pork belly
- 1/2 cup water
- 1 green onion, sliced thin
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
For the Sauce
- 1/2 cup soy sauce
- 6 tablespoons distilled white vinegar
- 2 tablespoons plum extract syrup
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh cilantro
- as needed prepared Korean mustard
Instructions
- 1
Arrange the mung bean sprouts in an even layer in a shallow 6-quart pan. Follow with a layer of enoki mushrooms. Scatter the thinly sliced yellow onion over the mushrooms, then arrange the carrot matchsticks, garlic chives, and napa cabbage on top in 3 even rows. Arrange the thinly sliced frozen pork belly on top in rows over the vegetables. Drizzle the 1/2 cup of water through the gaps in the pork belly. Sprinkle with the sliced green onion, fine salt, and black pepper.
⏱️ 10 min - 2
Cover the pan and cook over medium-high heat until the pork is cooked through, which should take 12 to 15 minutes.
⏱️ 15 min - 3
While the pork and vegetables are steaming, combine the soy sauce, distilled white vinegar, plum extract syrup, minced garlic, and minced fresh cilantro in a bowl. Mix well.
⏱️ 5 min - 4
Divide the prepared sauce among individual small bowls. Place a small portion of prepared Korean mustard in each bowl for each person to mix into the sauce to their liking.
⏱️ 2 min - 5
Once cooked, place the pan at the center of the table and serve immediately with the individual dipping sauces.
⏱️ 3 min