Ginseng-Infused Samgyeopsal Jjim: Imperial Slow-Braised Pork Belly with Aromatic Soy-Jujube Glaze
Embark on a culinary journey to the heart of Korean imperial banquets with this exquisite Ginseng-Infused Samgyeopsal Jjim. This dish elevates the beloved pork belly to new heights, slow-braising it to an unparalleled tenderness, where each succulent cube melts in the mouth. The deeply aromatic soy-jujube glaze, infused with the earthy complexity of fresh Korean ginseng, sweet dried jujubes, and delicate chestnuts, weaves a tapestry of sweet, savory, and umami notes. The fragrance of ginger, garlic, and green onions permeates the air as the pork slowly simmers, promising a rich and comforting experience. The final reduction of the braising liquid creates a glossy, irresistible coating that clings to the pork, while tender daikon absorbs the luxurious flavors, offering a delightful textural contrast. Garnished with vibrant scallions and toasted pine nuts, this dish is a testament to meticulous preparation and profound flavor, a true masterpiece of Korean gastronomy.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Pork belly (boneless, skin on or off)1.2 kg
- Fresh Korean ginseng roots2 (about 50g), scrubbed
- Dried shiitake mushrooms6 large, rehydrated
- Korean jujubes (Daechu)10 , pitted
- Chestnuts (Bam), peeled1 cup (about 150g), fresh or frozen
- Daikon radish150 g, cut into 2cm cubes
- Yellow onion1 large (about 200g), quartered
- Garlic cloves8 , peeled
- Fresh ginger50 g, sliced
- Green onions (scallions)4 stalks, white parts for braising, green parts for garnish
- Black peppercorns1 teaspoon
- Water4 cups (1 liter)
- Sesame oil2 tablespoons (for searing)
- Toasted pine nuts2 tablespoons, for garnish
- Red chili threads (실고추, silgochu)A pinch, for garnish (optional)
- Soy sauce (Ganjang)0.5 cup (120ml)
- Mirin (Rice wine)0.25 cup (60ml)
- Cheongju (Korean cooking wine) or Sake0.25 cup (60ml)
- Brown sugar3 tablespoons
- Honey2 tablespoons
- Sesame oil (for sauce)1 tablespoon
- Freshly ground black pepper0.5 teaspoon
- Rehydrated shiitake mushroom water1 cup (240ml)
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Pork Belly: Cut the pork belly into large, approximately 5cm (2-inch) cubes. In a large pot, bring enough water to a boil to cover the pork. Add the pork belly and blanch for 5-7 minutes to remove impurities. Drain the pork, rinse under cold water, and pat dry. This step ensures a cleaner flavor and tender texture.
- 2Step 2
Sear the Pork Belly: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of sesame oil over medium-high heat. Sear the blanched pork belly cubes on all sides until golden brown. This develops a rich flavor and helps render some fat. Remove the pork and set aside.
- 3Step 3
Prepare Braising Aromatics: In the same pot, add the quartered onion, garlic cloves, sliced ginger, and white parts of green onions. Sauté for 3-5 minutes until fragrant and lightly caramelized. Add the black peppercorns and fresh ginseng roots.
- 4Step 4
Combine and Braise: Return the seared pork belly to the pot. Add the rehydrated shiitake mushrooms, jujubes, and chestnuts. Pour in the 4 cups of water and the entire braising sauce mixture (soy sauce, mirin, cheongju, brown sugar, honey, 1 tablespoon sesame oil, black pepper, and shiitake mushroom water). Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 2.5 to 3 hours, or until the pork belly is fork-tender and easily yields. Stir occasionally to prevent sticking.
- 5Step 5
Add Daikon and Finish Braising: After 2 hours of braising, add the daikon radish cubes to the pot. Continue to simmer for another 30-60 minutes, or until the daikon is tender and has absorbed the flavors of the broth.
- 6Step 6
Reduce and Glaze: Carefully remove the pork belly, daikon, mushrooms, and other solids from the pot and set aside. Skim any excess fat from the braising liquid. Bring the liquid to a rolling boil over high heat and reduce by about one-third to one-half, until it reaches a rich, syrupy glaze consistency. This should take 10-15 minutes.
- 7Step 7
Serve: Return the pork belly, daikon, mushrooms, jujubes, and chestnuts to the reduced glaze. Gently toss to coat. Slice the pork belly into desired serving pieces if not already done. Arrange on a serving platter. Garnish generously with finely chopped green parts of scallions, toasted pine nuts, and a pinch of red chili threads for color. Serve immediately with steamed rice and kimchi.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.