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

Hey everyone, it’s Brad, welcome to our recipe page. 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. This time, I will make it a bit tasty. This will be really delicious.

Juicy Samgyetang-Style Salted Pork (perfect even for gukbap) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Juicy Samgyetang-Style Salted Pork (perfect even for gukbap) is something which I have loved my whole life.

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

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

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

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).

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