Main ingredients
Pork bellySoy sauceSakeMirinBonito flakesMSGGingerGarlicChunjang (black bean paste)Nouchu (dark soy sauce)EggsGreen onionsKorean chili peppers
Ttukdak Hyung's Buta no Kakuni
A Japanese-style braised whole pork belly with a sweet and salty sauce, this dish melts in your mouth with the deep umami of bonito broth and the spiciness of Korean chili peppers.
Ingredients needed 3 servings
Recipe
Cooking tips
- The broth with bonito flakes can become bitter if simmered for more than 10 minutes, so be sure to use a timer and remove the bonito flakes after 10 minutes.
- Since this dish is braised for a long time with strong seasonings, it's more practical to use cost-effective imported frozen pork belly rather than expensive domestic pork.
- Adding Korean chili peppers to the traditional Japanese recipe adds a spicy flavor that perfectly suits Korean palates and cuts through the richness of the pork belly.
- For a lighter taste, after cooking, let the dish cool completely. Skim off the white layer of solidified pork fat from the top, then reheat and serve.
Recommended for
- Those who want to enjoy a meat dish that is slow-cooked to melt-in-your-mouth tenderness, similar to Dongpo pork.
- Those who want to make a sweet and savory pork belly donburi that the whole family will love, using a rich braising sauce.
- Those who want to try a deeply flavorful, home-style Japanese dish that requires a lot of care and effort.
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