Cooks this dish for paying guests · Verified chef · Answers buyers directly
3 h total60 min hands-onServes 4Easy
287 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDBelly boiled soft in doenjang, sliced warm, and eaten inside a leaf with something sharp.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Pork belly000 g
Doenjang000 g
Onion000 g
Leek000 g
Ginger000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Choosing belly: layers, thickness, skin on or off
Slicing warm belly without tearing it
Building a ssam so it does not fall apart
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 16 of the 19 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: slicing at the right temperature — step 11 of 19.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Jang Mi-ran watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Testing doneness with a skewer through the thickest layer
Resting in the liquid, off the heat
Salting the radish and squeezing it dry
What goes in the boiling water to take the pork smell out, and the resting time before the belly is sliced.
Written by Jang Mi-ran. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
213 people cooked it, 92% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 287 more cooks the price becomes $14.99. Your copy never does.
One payment · Yours for good · No subscription
