Seasoned Whelk and Boiled Pork Belly
Side Dish·Steaming·1 serving (approx. 228g)
•Various vegetables such as onions and green onions were used to bring out the natural flavor of the ingredients. •You can increase the sweetness and umami by adding sour lemon juice to the marinade with a small amount. •The sodium content was reduced by blanching whelk in boiling water.
Calories
504kcal
Carbs
12.6g
Protein
30.4g
Fat
37g
Sodium
709.8mg
Ingredients
Main
Others
[ 2servings ] Pork Belly(900g), Julienned Green Onion(100g), Bay Leaf(3~5sheet(s)), Cooking Wine (Mirin)(3Ts), Sugar(1Ts), Chili Powder(1.5Ts), Soy Sauce(1Ts), Gochujang (Red Chili Paste)(3Ts), Chopped Garlic(1Ts), Lemon Juice(1Ts), Whelk Broth(1Ts)
Finding these ingredients in the US
- Chili PowderLook for 'gochugaru' (Korean chili flakes) at Korean or Asian markets. Crushed red pepper is sharper and hotter — use about half if substituting.
- Gochujang (Red Chili Paste)Sold as 'gochujang' in the international aisle of most large supermarkets; Korean markets carry more sizes and heat levels.
- Cooking Wine (Mirin)Cooking rice wine — 'mirin' from the international aisle works; dry sherry with a pinch of sugar also does.
- 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.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Slice the onion thick keeping its shape, halve the green onion, remove the stem from the garlic, and wash the napa cabbage thoroughly.
Drain the canned whelk in a sieve, blanch in boiling water for 30 seconds, drain, and rinse in cold water.
Lay onion and green onion in the pot, add whole garlic, pork belly, bay leaf, and cooking wine, and boil over high heat.
Once the vegetable juice releases, lower to low heat and boil the meat for 45 minutes.
Add the blanched whelk and the seasoning sauce to the julienned green onion and toss evenly.
Cool the boiled pork slightly, cut into bite-size pieces, and finish with napa cabbage and seasoned whelk.