Cooking using a steamer is a recipe that can lower sodium because the soybean paste is seasoned with steam.
Calories
656kcal
Carbs
16.6g
Protein
32.8g
Fat
51g
Sodium
718.8mg
Ingredients
Main
Others
Pork Belly(150g), Ginger(20g), Onion(20g), Bay Leaf(3g) Whole Peppercorns(5g), Soju(10g), Doenjang (Soybean Paste)(10g), Garlic Chives(50g) Sliced Garlic(20g), Red Chili(10g) - Sauce : Low-sodium Soy Sauce(20g), Water(100g), Sugar(20g) Oligosaccharide Syrup(20g), Whole Peppercorns(5g), Ginger(10g) Starch Water(Starch 10g, Water 10g)
Finding these ingredients in the US
- Doenjang (Soybean Paste)Korean soybean paste, at Korean markets or online. Miso is milder and sweeter — workable in a pinch, but use a little more.
- Oligosaccharide SyrupKorean oligosaccharide syrup. Light corn syrup or honey gives a similar sheen and mild sweetness.
- Garlic ChivesSold at Korean and Chinese markets as 'buchu' or garlic chives. Regular chives are much milder — use more.
- Low-sodium Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
- Pork BellyKorean markets carry thin-sliced pork belly. Supermarkets sell whole belly — slice it thin yourself, or use shoulder for stir-fries.
Nutrition Facts
Per 100g of main ingredientsOnion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Garlic Chives
- Rich in iron (3.1mg) — helps your blood carry oxygen
- Rich in calcium (110mg) — a key building block of bones and teeth
Red Chili
- Rich in iron (8.5mg) — helps your blood carry oxygen
- Rich in vitamin B2 (0.24mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Wash the pork belly for bossam thoroughly and marinate with julienned ginger, julienned onion, bay leaf, whole peppercorn, and soju for about 1 hour.
🔍Add water, soybean paste, and sliced garlic to a steamer, top with the aged pork belly, and steam for about 50 minutes, then top with chive and steam 1 more minute.
🔍Cut the chive into about 6cm lengths.
🔍Halve the red chili, deseed, and julienne.
🔍Add soy sauce, water, sugar, oligosaccharide syrup, whole peppercorn, and ginger to the pot and simmer gently.
🔍While the sauce is simmering gently, strain out the ginger and whole peppercorn through a sieve, dissolve in starch water, and boil once more; slice the chive and pork belly steamed in the steamer, plate, and top with the sauce and red chili to finish.