Korean-Style Thinly Sliced Pork Belly Salad (Dae-pa Samgyeopsal Muchim)
Try a Deliciously Mixed Thin Pork Belly Dish Instead of Grilling!
Enjoy thinly sliced pork belly, mixed with a savory soy-sauce dressing, just like a fresh salad. This recipe offers a delightful balance of flavors and textures, making it a versatile dish for any meal.
Main Ingredients- 250g thinly sliced pork belly (Dae-pa Samgyeopsal)
- 1/2 onion
- 1 Korean green chili pepper (optional, for a spicy kick)
For Blanching Pork Belly- 400ml water
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (Mirin or Cheongju, to remove odor)
- 400ml water
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (Mirin or Cheongju, to remove odor)
Cooking Instructions
Step 1
Begin by preparing the thinly sliced pork belly. You’ll need 250g. If frozen, ensure it’s properly thawed before use.
Step 2
Peel and wash the half onion, then thinly slice it into strips (julienne). Soaking the sliced onions in cold water for a few minutes before draining can help reduce their sharp, pungent flavor.
Step 3
Prepare one Korean green chili pepper. Include it if you enjoy a spicy note; omit or reduce the amount if you prefer less heat or are serving to children. Remove the seeds and finely chop.
Step 4
In a pot, combine the 400ml of water for blanching, 1 Tbsp of soy sauce, and 1 Tbsp of cooking wine (or Cheongju). Bring this mixture to a rolling boil over high heat. The cooking wine helps to effectively eliminate any porky odors.
Step 5
Once the water is boiling vigorously, add the thinly sliced pork belly. Blanch it quickly for about 1-2 minutes. Be careful not to overcook, as this can make the texture tough. It’s done when the pink color just disappears.
Step 6
Drain the blanched pork belly thoroughly using a sieve. You can gently press it with paper towels to remove excess moisture. Remaining water can dilute the dressing and make the dish less flavorful.
Step 7
Now, let’s prepare the dressing. In a large bowl, combine the julienned onion, 2 Tbsp soy sauce, 2 Tbsp vinegar, 1 Tbsp sugar, and 1 Tbsp sesame oil. Whisk everything together until well combined. Feel free to adjust the amounts of soy sauce, vinegar, and sugar to suit your preference. For an extra layer of flavor, you can add 1/2 Tbsp of minced garlic.
Step 8
Finally, add the drained pork belly to the bowl with the dressing and onions. Gently toss everything together to ensure the pork belly is evenly coated with the sauce. Avoid vigorous mixing, which could break up the delicate slices of pork belly. Once everything is well combined, your delicious Korean-style mixed pork belly salad is ready to serve!
