Recipe courtesy of Okran Yoo
Show: Eden Eats
Episode: Charlotte
337 hr 5 min
35 min
336 hr
30 min
1 serving


  • 1 ounce pork belly, sliced
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 cup Kimchi, recipe follows
  • 1/2 teaspoon smashed garlic
  • 4 slices ddeok (oval disc-shaped rice cakes)
  • 1 teaspoon granulated sugar
  • 5 slices soft or medium-firm tofu
  • Scallions, cut into 2-inch pieces for garnish
  • Steamed rice, for serving 
  • Korean side dishes, for serving, such as kimchi, cucumber kimchi, daikon radish kimchi, bean sprouts, fish cakes and watercress
  • 1/2 cup coarse salt
  • 1 whole napa cabbage, quartered lengthwise
  • 1/2 cup fine salt
  • 5 cloves garlic, peeled
  • 5 thin slices ginger
  • 1/2 onion, chopped
  • 1/4 cup Korean fish sauce, such as Sand Lance, or anchovy sauce
  • 1/4 cup salted shrimp sauce
  • 1 tablespoon granulated sugar
  • Gochuchang (Korean red chili paste)
  • 1 bunch scallions, chopped into 2-inch pieces


Put the pork belly in a small heavy pot over medium-high heat and sprinkle with 1/2 teaspoon black pepper and 1/2 teaspoon salt. Cook, stirring occasionally, rendering off some of the fat. When the pork belly is almost cooked, add the Kimchi and stir-fry them together. Add 2 cups water and the garlic. Bring to a boil, then add the ddeok and simmer for about 10 minutes. Add the remaining black pepper, salt and the sugar. Garnish with tofu and scallions. Serve with rice and Korean side dishes.


Dissolve the coarse salt in a large bowl or pot of water. Immerse the cabbages in the water and spread the fine salt between the leaves of the cabbages, especially near the root ends. Set aside for at least 5 hours. 

Wash the salted napa 3 times with fresh water, drain well, and then chop into small pieces and place in a large bowl. 

Combine the garlic, ginger and onions in a blender and blend into a loose puree. Pour the puree into a bowl and mix together with the fish sauce, shrimp sauce, sugar and chili paste to taste. Pour the sauce over the cabbage and mix in the scallions. Transfer the kimchi to a large nonreactive container, preferably glass, with a tight-fitting lid and let it ferment in the refrigerator for 10 days to 2 weeks. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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