돼지고기의 부드러운 변신! 정국표 수육 만들기
돼지고기의 부드러운 변신! 정국표 수육 만들기👩🍳 is a medium Korean recipe that serves 4. 450 calories per serving. Recipe by Cake X on YouTube.
Prep: 10 min | Cook: 1 hr 7 min | Total: 1 hr 32 min
Cost: $27.98 total, $7.00 per serving
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
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
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
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
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
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
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
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
Dietary info: Contains pork, Contains soy, Contains sesame
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Samgyeopsal (Pork Belly Block): Pork shoulder, Pork butt
- Instead of Onion: Shallot
- Instead of Long Green Onion (Scallion): Leek
- Instead of Apple: Pear
- Instead of Garlic: Garlic paste
- Instead of Korean Soybean Paste (Doenjang): Miso paste
- Instead of Soy Sauce: Tamari
- Instead of Whole Peppercorns: Ground black pepper
- Instead of White Wine: Sake, Shochu, Vodka
- Instead of Rosemary: Thyme
- Instead of Dried Chili Peppers: Chili flakes
- Instead of Salad Oil: Canola oil
- Instead of Water: Broth
- Instead of Chili Powder (Gochugaru): Paprika
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Sugar: Honey
- Instead of Sesame Oil: Peanut oil
- Instead of Toasted White Sesame Seeds: Black sesame seeds
- Instead of Garlic Chives (Nira): Scallions
Equipment Needed
- Cutting Board
- Chef's Knife
- Frying Pan
- Pot (Medium Saucepan)
- Wooden Spoon or Spatula
- Tongs
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Searing the pork belly until crisp for flavor
- Sautéing onion and garlic to develop aroma
- Simmering the pork with apple and miso for 40 minutes
- Adding apple wedges to balance savory with natural sweetness
Chef Tips from the Video
- Use fresh rosemary for a brighter herb flavor; dried rosemary can become bitter.
- Add a thin slice of lemon zest at the end for extra freshness.
- Skim the fat layer periodically for a cleaner broth without losing all richness.
Troubleshooting
Stew is too salty.
Add an extra 100 ml of water or unsalted broth and taste again.
Pork is still tough after 40 minutes.
Continue simmering for another 10–15 minutes, keeping the heat low and the lid partially on.
Broth is too thin.
Remove the lid and simmer uncovered for 10 minutes to reduce, or add a teaspoon of miso paste dissolved in a little water.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 1 month; thaw before reheating.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Pre‑chop the onion, green onion, apple, and crush garlic; store in airtight containers.
- Prepare the broth (water, miso, soy sauce, wine, herbs) a day ahead and refrigerate.
- Sear the pork and refrigerate; finish the stew just before serving.
Frequently Asked Questions
What is the cultural significance and history of Samgyeopsal Apple Miso Stew in Korean cuisine?
Samgyeopsal is a beloved Korean pork belly dish traditionally grilled at the table. This stew version blends the classic savory pork with sweet apple and doenjang, reflecting Korea’s love for balancing sweet and salty flavors in hearty winter comfort foods.
What are the traditional regional variations of pork belly stew in Korean cuisine?
In the southern provinces, pork belly is often cooked with gochujang and kimchi, while the northern style may use barley broth and fewer chilies. Adding fruit like apple is a modern twist popular in Seoul’s fusion kitchens.
How is Samgyeopsal Apple Miso Stew traditionally served in Korea?
It is typically served hot in a shallow earthenware pot, accompanied by steamed rice, kimchi, and a side of fresh lettuce leaves for wrapping the pork pieces.
During which Korean celebrations or occasions is pork belly stew commonly enjoyed?
Pork belly stews are popular during Chuseok (harvest festival) and winter family gatherings because they provide warmth and richness, symbolizing abundance.
What other Korean dishes pair well with Samgyeopsal Apple Miso Stew?
Pair it with Korean side dishes (banchan) such as kimchi, seasoned spinach (sigeumchi namul), and a simple cucumber salad. A bowl of soft rice or Korean barley rice balances the richness.
What makes Samgyeopsal Apple Miso Stew special or unique in Korean cuisine?
The addition of apple introduces natural sweetness that softens the deep umami of doenjang, while rosemary and white wine bring a subtle Western influence, creating a fusion that still feels authentically Korean.
How has Samgyeopsal Apple Miso Stew evolved over time in modern Korean cooking?
Modern Korean chefs have experimented with fruit, herbs, and alternative spirits like sake or vodka, turning the traditional grilled pork into a stew that suits contemporary palates and global dining trends.
What are the most common mistakes to avoid when making Samgyeopsal Apple Miso Stew?
Common errors include over‑crowding the pan when searing, which prevents a crisp crust, and simmering the stew uncovered for too long, which can make the broth overly salty or the pork tough.
Why does this Samgyeopsal Apple Miso Stew recipe use white wine instead of rice wine?
White wine adds acidity that brightens the broth and helps dissolve the doenjang, while still allowing the optional swap with Korean rice wine (cheongju) for a more traditional flavor profile.
What does the YouTube channel Cake X specialize in?
The YouTube channel Cake X focuses on creative home cooking tutorials, often blending Korean flavors with international twists, and provides detailed step‑by‑step guidance for home chefs.
How does the YouTube channel Cake X's approach to Korean cooking differ from other Korean cooking channels?
Cake X emphasizes experimental ingredient pairings—like apple and rosemary—with classic Korean techniques, offering a modern, fusion‑focused perspective compared to channels that stick strictly to traditional recipes.
Last updated: August 19, 2026
