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Ingredients

• 500 g Samgyeopsal (Pork Belly Block) (cut into 2‑3 cm cubes)
• 1 medium Onion (peeled and cut into 8 wedges)
• 1 stalk Long Green Onion (Scallion) (cut into 4 pieces)
• 1 medium Apple (peeled and cut into 4 wedges)
• 3 cloves Garlic (crushed with the flat of a knife)
• 2 tbsp Korean Soybean Paste (Doenjang) (fermented soybean paste)
• 2 tbsp Soy Sauce (regular or low‑sodium)
• 1 tsp Whole Peppercorns (slightly crushed)
• 100 ml White Wine (dry, for deglazing)
• 2 sprigs Rosemary (fresh)
• 2 pieces Dried Chili Peppers (whole, for heat)
• 2 tbsp Salad Oil (vegetable oil)
• 500 ml Water (room temperature)
• 1 tsp Chili Powder (Gochugaru) (Korean red pepper flakes)
• 1 tbsp Rice Vinegar (for brightness)
• 1 tsp Sugar (granulated)
• 1 tsp Sesame Oil (toasted)
• 1 tsp Toasted White Sesame Seeds (for garnish)
• 1 tbsp Garlic Chives (Nira) (chopped, optional garnish)

Instructions

1. Prepare vegetables

   Cut the onion into 8 wedges, slice the long green onion and apple into 4 pieces each, and crush the garlic cloves with the flat of the knife.

   Time: PT5M

2. Sear pork belly

   Heat the frying pan over medium‑high heat, add salad oil, then place the pork belly cubes in a single layer. Cook until the surface turns crisp light brown on all sides, about 5 minutes per side.

   Time: PT10M

3. Make green onion oil

   Transfer the seared pork to a plate, keep the rendered oil in the pan, add the green onion pieces and stir‑fry for 1–2 minutes until fragrant.

   Time: PT2M

4. Sauté onion and garlic

   Add the onion wedges and crushed garlic to the pan and stir‑fry over high heat until the onion turns light brown, about 5 minutes.

   Time: PT5M

5. Add liquids and seasonings

   Transfer the sautéed vegetables to a pot. Add water, apple wedges, Korean soybean paste, soy sauce, whole peppercorns, white wine, rosemary sprigs, and dried chili peppers. Stir to dissolve the paste and bring to a boil.

   Time: PT5M

6. Simmer pork in broth

   Return the seared pork to the pot, reduce heat to medium‑low, and simmer partially covered for 40 minutes until the pork is tender.

   Time: PT40M

7. Cool, cut, and garnish

   Remove the pot from heat, let the pork rest 1–2 minutes, then cut into bite‑size pieces. Stir in chili powder, rice vinegar, sugar, sesame oil, toasted sesame seeds, and optional chopped garlic chives.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

20 g

Fat

30 g

Fiber

2 g