Simple Way to Prepare Juicy Samgyetang-Style Salted Pork (perfect even for gukbap)

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, juicy samgyetang-style salted pork (perfect even for gukbap). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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How to Make Juicy Samgyetang-Style Salted Pork (perfect even for gukbap)

To begin with this particular recipe, we must prepare a few ingredients. You can cook juicy samgyetang-style salted pork (perfect even for gukbap) using 14 ingredients and 6 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Juicy Samgyetang-Style Salted Pork (perfect even for gukbap):

1. Get The soup:
2. Get 1 ★Red chilli pepper
3. Make ready 1000 ml Water and one sheet of kombu seaweed (about 15 cm)
4. Take 3 tbsp ★Mixed Grain Rice (Or rolled barley or 5-grain rice)
5. Get 300 grams ★Lotus root
6. Get 1 ★Red chilli pepper
7. Get 10 cm length of green onion Green onion or scallion
8. Prepare 1 dash Sesame oil
9. Make ready 3 tbsp ★Mixed Grain Rice (Or rolled barley or 5-grain rice)
10. Take 10 cm length of Green onion or scallion
11. Take 1 dash Sesame oil
12. Make ready (Recipe ID: 1623545 Salted Pork)
13. Prepare 600 grams 1 block of pork belly
14. Prepare 2 tsp Salt

Instructions

Steps to make Juicy Samgyetang-Style Salted Pork (perfect even for gukbap):

1. Make the salted pork. Grind the salt into the pork belly meat, wrap in plastic wrap, and let sit in the fridge overnight. Refer to https://cookpad.com/en/recipes/171028-how-to-make-salted-pork-bacon for details.
2. Soak the konbu kelp in water for about 5 minutes to soften it, and then chop finely. Cut the lotus root into large chunks. Deseed the red peppers.
3. Add the salted pork cut into chunks, konbu kelp, and water into a pot, turn on the heat. Remove the scum once it comes to a boil, and stew over a low heat for 50 minutes-1 hour.
4. Add in the ★ ingredients and boil for an additional 15~20 minutes. Natural juices and salt will seep out of the pork, so there is no need for seasoning. This is sufficient.
5. Serve into dishes, sprinkle with sesame, and top with "white hair" leek.
6. Add rice, kimchi, or boiled somen noodles to the leftover soup broth after eating all of the ingredients (adding in assorted grains will bring out the flavor).

As simple as that Guide to Make Juicy Samgyetang-Style Salted Pork (perfect even for gukbap)

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