Juicy Samgyetang-Style Salted Pork (perfect even for gukbap)

Name: Juicy Samgyetang-Style Salted Pork (perfect even for gukbap)
Yield: 4 servings
Cuisine: American
Ingredients: 1 ★Red chilli pepper; 1000 ml Water and one sheet of kombu seaweed (about 15 cm); 3 tbsp ★Mixed Grain Rice (Or rolled barley or 5-grain rice); 300 grams ★Lotus root; 1 ★Red chilli pepper; 10 cm length of green onion Green onion or scallion; 1 dash Sesame oil; 3 tbsp ★Mixed Grain Rice (Or rolled barley or 5-grain rice); 10 cm length of Green onion or scallion; 1 dash Sesame oil; 600 grams 1 block of pork belly; 2 tsp Salt

cookpad.japan @cookpad_jp

This warms me up, and is my favorite way to eat salted pork.

Lotus root has lots of Vitamin C, it warms you up, it'll help protect your throat and body mucous membranes, and reduces coughing and inflammation.
This root crop is eaten in yakuzen medical cuisine.
Together with the vitamin B1 from the pork, this soup is full of nutrients that will help you fight off colds. Recipe by pogue.

This warms me up, and is my favorite way to eat salted pork.

cookpad.japan @cookpad_jp

This warms me up, and is my favorite way to eat salted pork.

Saved

Ingredients

4 servings

The soup:
1★Red chilli pepper
1000 mlWater and one sheet of kombu seaweed (about 15 cm)
3 tbsp★Mixed Grain Rice (Or rolled barley or 5-grain rice)
300 grams★Lotus root
1★Red chilli pepper
10 cmlength of green onion Green onion or scallion
1 dashSesame oil
3 tbsp★Mixed Grain Rice (Or rolled barley or 5-grain rice)
10 cmlength of Green onion or scallion
1 dashSesame oil
(Recipe ID: 1623545 Salted Pork)
600 grams1 block of pork belly
2 tspSalt

Saved

Steps

1

Make the salted pork. Grind the salt into the pork belly meat, wrap in plastic wrap, and let sit in the fridge overnight. Refer to https://cookpad.wasmer.app/en/recipes/171028-how-to-make-salted-pork-bacon for details.
2

Soak the konbu kelp in water for about 5 minutes to soften it, and then chop finely. Cut the lotus root into large chunks. Deseed the red peppers.
3

Add the salted pork cut into chunks, konbu kelp, and water into a pot, turn on the heat. Remove the scum once it comes to a boil, and stew over a low heat for 50 minutes-1 hour.
4

Add in the ★ ingredients and boil for an additional 15~20 minutes. Natural juices and salt will seep out of the pork, so there is no need for seasoning. This is sufficient.
5

Serve into dishes, sprinkle with sesame, and top with "white hair" leek.
6

Add rice, kimchi, or boiled somen noodles to the leftover soup broth after eating all of the ingredients (adding in assorted grains will bring out the flavor).