Kim Dae-seok's Thinly Sliced Pork Belly Shabu-Shabu

• 600g thinly sliced pork belly
• small napa cabbage, as needed
• mustard leaves, as needed
• bok choy, as needed
• enoki mushrooms, as needed
• oyster mushrooms, as needed
• broccoli, as needed
• kabocha squash, as needed
• tteokbokki rice cakes, as needed
• 1.5L water
• 1 piece dried kelp (10g)
• 1 tbsp jin soy sauce
• 1 tbsp soup soy sauce
• 1/2 cup soju
• 1 slice orange
• 1/4 tbsp sugar
• [Soy Dipping Sauce] 5 stalks chopped scallions
• [Soy Dipping Sauce] 1/3 tbsp minced garlic
• [Soy Dipping Sauce] 2 tbsp minced onion
• [Soy Dipping Sauce] 1/2 tbsp sugar
• [Soy Dipping Sauce] 3 tbsp jin soy sauce
• [Soy Dipping Sauce] 1/2 cup water
• [Soy Dipping Sauce] 1 tbsp vinegar
• [Soy Dipping Sauce] 1.5cm prepared mustard
• [Chili Sauce] 2 tbsp sweet chili sauce
• [Chili Sauce] 1 tbsp minced onion
• [Finishing Porridge] 1 bowl cooked rice
• [Finishing Porridge] a little minced carrot
• [Finishing Porridge] 2 tbsp minced onion
• [Finishing Porridge] 4 stalks chopped scallions
• [Finishing Porridge] 1 egg

Recipe 🍳

Cooking tips 💡

• Cook the thinly sliced pork belly thoroughly and evenly in the broth.
• Add vegetables in small portions as you eat to prevent them from overcooking and losing their crispness.
• After finishing the shabu-shabu, check the seasoning of the remaining broth before making the kabocha squash porridge.

Recommended for 🙋

• ⭐Those looking for a lighter cooking method for pork belly other than grilling.
• ⭐Those who want to enjoy a variety of vegetables and meat in one meal.
• ⭐Those who want a hearty menu that ends with kabocha squash porridge after shabu-shabu.