Main ingredients 🥩
Whole Pork BellyWhole GarlicSojuRed WineSoy Sauce
Ttukdak Hyung's Wine Suyuk and Korean BBQ-style Scallion Salad
A wine-braised pork belly dish with a savory soy sauce base, served with a spicy scallion salad, perfect for a home drinking session or a weekend meal.
🙋 Recommended for
- ⭐ Those who need a wine-braised pork belly and restaurant-style scallion salad for home drinking or a weekend table.
- ⭐ Those who enjoy the combination of pork belly and red wine.
- ⭐ Those who prefer dishes that develop deep flavor and tender texture over time.
Ingredients needed 🛒4 servings
- (Measurements: Korean tablespoon, paper cup)
- Whole Pork Belly: 800g
- Cooking Oil: Generous amount
- Whole Garlic: 20 cloves
- Soju: 1 bottle (360ml)
- Red Wine: 1 cup (based on paper cup, 180ml)
- Soy Sauce: 5 tablespoons
- Oligosaccharide (Mulyeot): 3 tablespoons
Recipe 🍳
- Generously coat a pot with cooking oil, then fry 800g of frozen pork belly until golden brown on all sides, starting with the fatty parts.
- Wipe off all remaining oil from the pan, add all the ingredients below, and simmer over medium heat with the lid open until the moisture has almost evaporated.
- Stir occasionally to prevent burning and ensure even simmering on all sides.
- 20 cloves Whole Garlic
- 1 bottle (360ml) Soju
- 1 cup (based on paper cup, 180ml) Red Wine
- 5 tablespoons Soy Sauce
- 3 tablespoons Oligosaccharide (Mulyeot)
- Slice the well-simmered suyuk thinly into bite-sized pieces to complete.
- <Scallion Salad Recipe>
- Generously coat a pot with cooking oil, then fry 800g of frozen pork belly until golden brown on all sides, starting with the fatty parts.
- Wipe off all remaining oil from the pan, add all the ingredients below, and simmer over medium heat with the lid open until the moisture has almost evaporated.
- Stir occasionally to prevent burning and ensure even simmering on all sides.
Cooking tips 💡
- The measurements and steps are organized based on the blog post. Adjust cooking time slightly depending on heat and pan size.