A Korean table classic featuring tender slices of pork belly gently steamed over a generous bed of cabbage, crisp sprouts, and aromatic garlic chives, wrapped in fresh leaves with a dab of savory chili sauce.
Ingredients
- 800 g thick-cut pork belly slices (samgyeopsal)
- 300 g fresh mung bean sprouts
- 4 leaves napa cabbage
- 1 bunch fresh garlic chives
- 200 g fresh enoki mushrooms
- 1 piece yellow onion
- 4 tbsp Korean cooking rice wine (cheongju)
- 1 pinch ground black pepper
- 16 leaves Korean perilla leaves (kkaennip)
- 120 g ssamjang sauce for Korean BBQ
Method
- Pat the thick-cut pork belly slices (samgyeopsal) dry with paper towels. Lay the slices flat, drizzle them with Korean cooking rice wine, and dust with a light veil of ground black pepper to mellow any strong aromas during steaming.
- Prep the vegetables: trim the root base off the enoki mushrooms and separate them into small, even clusters. Cut the napa cabbage into wide pieces and slice the yellow onion into thin half-moons. Cut the garlic chives into finger-length segments, then rinse the fresh mung bean sprouts under cold water and drain them thoroughly in a colander.
- Line the base of your steamer basket, ideally bamboo or perforated stainless steel: first arrange the napa cabbage pieces across the bottom, then layer on the mung bean sprouts and sliced onion to create an airy, even bed.
- Arrange the thick-cut pork belly slices flat over the bed of vegetables, avoiding too much overlap so the steam can circulate freely. Tuck the clusters of enoki mushrooms and segments of garlic chives neatly between the strips of meat.
- Bring a large pot of water to a rolling boil over high heat until plenty of steam rises. Set the loaded steamer basket over the boiling water, cover tightly with the lid, and steam over medium-high heat for twelve to fifteen minutes, until the pork is opaque, tender when pierced with the tip of a knife, and the fat turns translucent.
- Remove the steamer basket from the heat without uncovering and let it rest for one minute to let the juices settle. Serve the dish directly in its steaming basket at the center of the table, accompanied by the rinsed Korean perilla leaves and the ssamjang dipping sauce in a small bowl.
- To enjoy it the traditional Korean way, place a perilla leaf in the palm of your hand, top with a hot slice of pork and a pinch of steamed vegetables, dab on a bit of ssamjang, wrap it into a tight little bundle, and eat it all in one bite.
Nutrition
Per serving
- Energy
- 532.6 kcal
- Protein
- 41.76 g
- Carbohydrate
- 27.3 g
- Fat
- 28.95 g
- Fibre
- 4.88 g
- Calcium
- 79.37 mg
- Iron
- 1.72 mg
- Magnesium
- 45.73 mg
