Kim Dae-seok's Kombu Whole Pork Belly Steamed Meat
A kimchi-making essential—tender, juicy whole pork belly steamed with green onions and onions, using kombu and soju to eliminate off-flavors.
Ingredients needed 4 servings
Recipe
Cooking tips
- Onion skins contain compounds that reduce off-flavors and tenderize meat—wash them with skins on and use as-is.
- Use fresh pork belly instead of frozen to maintain tenderness and prevent dryness after cooling.
- Kombu releases sticky residue if cooked too long—remove it within 10 minutes of boiling to keep the broth and meat clean.
- The 15-minute resting period with the lid closed after turning off the heat is crucial—it traps the juices and ensures a moist, succulent result.
Recommended for
- Those looking to make perfectly tender and well-balanced steamed pork belly without fail during kimchi season.
- Anyone seeking a juicy, odor-free whole pork belly dish with no trace of gaminess.
- Fans of restaurant-quality, deeply savory galbi-style steamed pork belly.
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