Kim Dae-seok's Kombu Whole Pork Belly Steamed Meat

• whole pork belly 1.4kg
• onion 2 pieces
• green onion 1 stalk
• whole garlic 10 cloves
• whole black peppercorns 0.5 tablespoon
• soju 0.5 bottle
• brown sugar 1 tablespoon
• doenjang 1 tablespoon
• premium soy sauce 100ml
• dried kombu 15g

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.