Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 700 grams of pork belly cubes with 60 ml of soy sauce, 30 grams of gochujang, 15 grams of gochugaru, 30 ml of mirin, 15 ml of sesame oil, 6 minced cloves of garlic, 15 grams of grated ginger, and 15 grams of brown sugar for at least 30 minutes.

2. 2

   Heat a large clay pot or Dutch oven over medium-high heat, then add the marinated pork belly and sear for 5-7 minutes until browned on all sides.

3. 3

   Add 1 medium onion cut into wedges, 150 grams of sliced shiitake mushrooms, and 150 grams of Korean radish cut into thick half-moons to the clay pot, stirring gently with the pork.

4. 4

   Pour in 500 ml of water or unsalted broth, ensuring all ingredients are partially submerged.

5. 5

   Bring the mixture to a gentle boil, then reduce the heat to low, cover the clay pot, and simmer for 60-75 minutes until the pork is tender.

6. 6

   Remove the lid, increase the heat slightly, and simmer uncovered for another 10 minutes to allow the sauce to thicken slightly.

7. 7

   Serve the Dolsot Maekom Samgyeopsal-jjim hot directly from the clay pot, garnished with 2 chopped green onion stalks and 5 grams of toasted sesame seeds.