Hwanggeum Samgyeopsal Jjim: Golden Ginseng & Gochujang-Braised Pork Belly with Perilla & Pine Nut Gremolata
Embark on a culinary journey to the heart of Korea with this exquisite Hwanggeum Samgyeopsal Jjim, a dish that elevates the humble pork belly to a regal experience. Slow-braised to melting perfection, each succulent slice of skin-on pork belly is imbued with a symphony of flavors from a rich, complex sauce. This golden elixir is a masterful blend of savory gochujang and earthy doenjang, balanced by the subtle sweetness of dried jujubes and the invigorating, herbaceous notes of fresh Korean ginseng. As the pork luxuriates in this aromatic bath, it transforms into an unbelievably tender texture, releasing its unctuous richness into the deeply flavorful, slightly spicy, and wonderfully umami-laden reduction. Crowned with a vibrant perilla and pine nut gremolata, offering a burst of fresh, nutty aroma and a delicate crunch, this dish is a testament to the refined art of Korean braising, promising an unforgettable sensory delight.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Pork belly, skin-on, thick cut1.2 kg (cut into 5x5 cm cubes)
- Water (for blanching)2 liters
- Soju or Rice Wine (for blanching)100 ml
- Fresh ginger, sliced30 g
- Garlic cloves, smashed4 cloves
- Soy sauce (Korean ganjang)100 ml
- Gochujang (Korean chili paste)60 g
- Doenjang (Korean soybean paste)40 g
- Mirin (rice wine)50 ml
- Cheongju (Korean rice wine) or Sake50 ml
- Sesame oil20 ml
- Brown sugar or Oligodang (rice syrup)30 g
- Fresh ginger, grated15 g
- Garlic, minced6 cloves
- Fresh ginseng root, thinly sliced20 g
- Dried jujubes (daechu), pitted8 pieces
- Dried shiitake mushrooms, rehydrated and sliced4 large
- White onion, roughly chopped1 medium (about 150g)
- Green onions, white parts, roughly chopped2 stalks
- Black pepper, freshly ground5 g
- Water or unsalted beef broth700 ml
- Fresh perilla leaves (kkaennip), finely julienned20 g
- Pine nuts, lightly toasted and roughly chopped15 g
- Garlic, finely minced (for gremolata)1 clove
- Sea salt (for gremolata)to taste
- Toasted white sesame seeds (for garnish)5 g
- Thinly sliced red chili (optional, for garnish)1 piece
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Pork Belly: In a large pot, bring 2 liters of water, 100 ml soju/rice wine, 30g sliced ginger, and 4 smashed garlic cloves to a rolling boil. Add the pork belly cubes and blanch for 10-15 minutes to remove impurities and firm up the meat. Drain the pork belly, rinse under cold water, and pat dry thoroughly. Set aside.
- 2Step 2
Prepare the Braising Sauce: In a large bowl, whisk together the soy sauce, gochujang, doenjang, mirin, cheongju, sesame oil, brown sugar, grated ginger, minced garlic, black pepper, and 700 ml water/broth until well combined and smooth.
- 3Step 3
Assemble and Braise: Place the blanched pork belly cubes in a heavy-bottomed pot or Dutch oven. Add the sliced fresh ginseng root, pitted dried jujubes, rehydrated shiitake mushrooms, roughly chopped white onion, and green onion white parts around the pork. Pour the prepared braising sauce over everything, ensuring the pork is mostly submerged.
- 4Step 4
Slow Braise: Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 2.5 to 3 hours, or until the pork belly is fork-tender and yields easily to pressure. Stir occasionally to prevent sticking and ensure even cooking.
- 5Step 5
Reduce the Sauce: Once the pork is tender, carefully remove the pork belly cubes and set aside. Skim off any excess fat from the braising liquid. Increase the heat to medium-high and reduce the sauce, uncovered, for about 15-20 minutes, or until it has thickened to a glossy, rich consistency that coats the back of a spoon. Return the pork belly to the sauce and gently coat.
- 6Step 6
Prepare Gremolata: While the sauce reduces, combine the finely julienned perilla leaves, toasted and chopped pine nuts, finely minced garlic, and a pinch of sea salt in a small bowl.
- 7Step 7
Serve: Arrange the Hwanggeum Samgyeopsal Jjim on a serving platter or individual plates, spooning the rich, reduced sauce generously over the pork. Garnish with the perilla & pine nut gremolata, toasted white sesame seeds, and thinly sliced red chili (if using). Serve immediately with steamed rice and banchan.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.