Bonito Flake Pork Belly Ssam-bap: A Taste of Homemade Delicacy
Savory Pork Belly Ssam-bap with Bonito Broth
As the autumn sky clears and appetites grow, who can resist the allure of pork belly? For those like me who crave it daily, I’ve created this special Bonito Flake Pork Belly Ssam-bap. Experience a burst of flavor atop your rice – let’s get started!
Main Ingredients
- Pork belly 80g
- Onion 1/4
- Scallions 20 leaves
- Garlic 15 cloves
- Lettuce 5 leaves
- Perilla leaves 5 leaves
- Ssamjang (dipping paste) 1 Tbsp
- Cucumber 1/3
- Bonito flake broth 1 Tbsp
- Cooked rice 1/3 bowl
Cooking Instructions
Step 1
[Scoring the Pork Belly] Place a slice of pork belly on a cutting board. Using a knife, make diagonal scores about 0.3 cm apart to create a diamond pattern. Then, slice the pork belly into 1 cm thick pieces. This scoring helps the flavors penetrate and improves texture. 
Step 2
[Preparing the Wraps and Accompaniments] Wash 5 lettuce leaves and 5 perilla leaves under running water, then pat them dry and remove the tough stems. Wash about 20 scallions and cut them into 4 cm lengths. Peel the cucumber and slice it thinly, perhaps into star shapes for a decorative touch. Slice the garlic thinly (as ‘pyun-ma-neul’) and shred about 1/16 of an onion. These additions will make your ssam-bap beautifully complete. 
Step 3
[Simmering Together] Pour half a cup of water into a pot. Add the scored and sliced pork belly, sliced onion, whole garlic cloves, and scallions cut into 2 cm pieces. Let all the ingredients ‘plop’ into the water, submerged. 
Step 4
[Adding Bonito Broth] To introduce a savory and rich flavor, drizzle 1 tablespoon of bonito flake broth over the pork belly. Now, bring it to a boil over high heat for 5 minutes, allowing the flavors to meld. 
Step 5
[A Pinch of Pepper and Salt] If you’re using high-quality pork belly, any gamey odor will be minimal, but for sensitive palates, a pinch of pepper sprinkled over the meat can further neutralize any hint of off-flavor. Adjust the seasoning, if needed, after the bonito broth with a small pinch of natural sea salt. 
Step 6
[Boiling, Grilling, or Braising?] First, simmer over high heat for about 10 minutes to cook the pork belly and reduce the bonito broth. Then, lower the heat to low and continue cooking for another 10 minutes. The pork belly fat will render out, creating a delightfully crispy exterior and a wonderfully chewy interior. You’ll have perfectly cooked pork belly! 
Step 7
It’s almost ready!
Step 8
[Plating the Rice Bowl] Fill a bowl with 1/3 of a portion of cooked rice. Generously top the rice with the savory, reduced bonito flake pork belly mixture. 
Step 9
[Assembling the Meal] Arrange the bonito flake pork belly rice bowl and the prepared ssam vegetables (lettuce, perilla leaves, scallions, cucumber) side-by-side on a wooden tray for a visually appealing presentation. (You can create a complete meal by pairing this with the Mussel Doenjang Jjigae from another recipe.) Now, all that’s left is to enjoy your delicious meal. Please eat well and enjoy! 