Recipe courtesy of Okran Yoo
Show: Eden Eats
Episode: Charlotte
Print
Total:
337 hr 5 min
Prep:
35 min
Inactive:
336 hr
Cook:
30 min
Yield:
1 serving
Level:
Easy

Ingredients

  • 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
Kimchi:
  • 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

Directions

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.

Kimchi:

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Tuna and Kimchee Stew (Kimchi Jjigae)

Recipe courtesy of Esther Choi

Cucumber Kimchi

Recipe courtesy of Esther Choi

Kimchi Jjigae (Kimchi Stew)

Recipe courtesy of Marja Vongerichten

Kimchi

Recipe courtesy of Esther Choi

Kimchi Fries

Recipe courtesy of Jae Kim

Cucumber Kimchi

Recipe courtesy of Judy Joo

Kimchi Quesadilla

Recipe courtesy of Almond Films

Mak Kimchi

Recipe courtesy of Cooking Channel

On TV

Unwrapped

7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here