Dwejigogi Pyeonyook

Dwejigogi Pyeonyook Recipe - Korean Pork Belly with Shrimp and Bean Paste

Region / culture: Korea | Preparation time: 10 minutes | Cooking time: 1-1.5 hour | Servings: 4-6

Introduction

Dwejigogi Pyeonyook is a traditional Korean dish made with pork belly that is boiled and thinly sliced. It is typically served with ssam jang, a spicy and savory dipping sauce, and saewoojeot, salted small shrimp. This dish is full of flavor and is a popular choice for special occasions and gatherings.

History

Dwejigogi Pyeonyook has been enjoyed in Korea for centuries. It is believed to have originated during the Joseon Dynasty and has since become a beloved dish in Korean cuisine. The dish is often served at celebrations and family gatherings, as it is a symbol of abundance and prosperity.

Ingredients

2 lb (907 g) pork belly
6 cloves garlic, peeled
2 x 0.25 inch piece ginger, peeled
1 tbsp sesame oil
0.25 tsp salt
10 peppercorns
0.5 tsp pepper
0.5 tbsp dwenjang (Korean soy bean paste)
1 tbsp cheong joo (sake)
2 green onions
2 tbsp saewoojeot (salted small shrimp)

Ssam jang

4 tbsp dwen jang (Korean bean paste)
1 tbsp gochoojang (Korean chili paste)
3 tbsp sugar
2 tbsp sesame oil
1 tbsp minced garlic
1 tsp sesame seed

How to prepare

Cut the meat into pieces that are 2 – 3 inches in lengthwise.
In a pot, add pork and cover it with cold water.
Add all of the ingredients.
Bring the mixture to a boil, then reduce the heat and let it simmer for about an hour or an hour and a half.
Remove the meat from the pot and let it rest for 5 – 10 minutes.
Slice the meat very thinly.
Serve the meat with ssam jang and saewoojeot (salted small shrimp).

Variations

Substitute pork belly with beef brisket for a different flavor profile.
Add sliced mushrooms and tofu to the broth for a vegetarian version of this dish.

Cooking Tips & Tricks

Be sure to simmer the pork belly slowly to ensure that it becomes tender and flavorful.

- Slicing the meat thinly is key to achieving the perfect texture for this dish.

- Serve the Dwejigogi Pyeonyook with fresh lettuce leaves for wrapping and extra crunch.

Serving Suggestions

Serve Dwejigogi Pyeonyook with steamed rice, kimchi, and other banchan (side dishes) for a complete Korean meal.

Cooking Techniques

Boiling the pork belly slowly ensures that it becomes tender and flavorful.

- Slicing the meat thinly after cooking is essential for the texture of this dish.

Ingredient Substitutions

If you cannot find dwenjang, you can substitute with miso paste.

- If you do not have saewoojeot, you can omit it or substitute with fish sauce.

Make Ahead Tips

Dwejigogi Pyeonyook can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Arrange the thinly sliced pork belly on a platter and garnish with sesame seeds and sliced green onions for a beautiful presentation.

Pairing Recommendations

Serve Dwejigogi Pyeonyook with a side of steamed rice, kimchi, and a refreshing cucumber salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Dwejigogi Pyeonyook contains approximately 250 calories.

Carbohydrates

Each serving of Dwejigogi Pyeonyook contains approximately 2 grams of carbohydrates.

Fats

Each serving of Dwejigogi Pyeonyook contains approximately 20 grams of fat.

Proteins

Each serving of Dwejigogi Pyeonyook contains approximately 15 grams of protein.

Vitamins and minerals

Dwejigogi Pyeonyook is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains soy and shellfish (shrimp).

Summary

Dwejigogi Pyeonyook is a high-protein dish that is rich in fats and calories. It is a flavorful and satisfying meal that is best enjoyed in moderation.

Summary

Dwejigogi Pyeonyook is a delicious and traditional Korean dish made with pork belly that is boiled and thinly sliced. It is served with ssam jang and saewoojeot for a flavorful and satisfying meal. Enjoy this dish with rice and banchan for a complete Korean dining experience.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Dwejigogi Pyeonyook. It was a cold winter day, and I was visiting my dear friend Mrs. Park, who lived down the street from me. Mrs. Park was a wonderful cook, and I always loved going over to her house to learn new recipes and techniques.

On this particular day, Mrs. Park greeted me with a warm smile and a twinkle in her eye. She told me that she had a special recipe to share with me, one that had been passed down through her family for generations. She called it Dwejigogi Pyeonyook, a traditional Korean dish made with thinly sliced pork and vegetables in a savory broth.

As Mrs. Park began to explain the recipe to me, I could see the passion and love she had for cooking shining through. She talked about how her mother had taught her how to make Dwejigogi Pyeonyook when she was just a young girl, and how she had continued to perfect the recipe over the years.

I watched intently as Mrs. Park demonstrated each step of the cooking process, from marinating the pork in a blend of soy sauce, garlic, and sesame oil to simmering the vegetables in a fragrant broth. The aromas that filled her kitchen were absolutely heavenly, and I couldn't wait to try the finished dish.

After hours of cooking and waiting for the flavors to meld together, Mrs. Park finally presented me with a steaming bowl of Dwejigogi Pyeonyook. The pork was tender and flavorful, the vegetables were crisp and vibrant, and the broth was rich and satisfying. It was truly a masterpiece of Korean cuisine.

I savored every bite of the Dwejigogi Pyeonyook, feeling grateful to Mrs. Park for sharing her family recipe with me. As I finished my meal, I knew that this dish would become a staple in my own kitchen, a recipe that I would pass down to future generations.

Over the years, I have made Dwejigogi Pyeonyook countless times, each time adding my own twist to the recipe. I have shared it with friends and family, and it has become a beloved dish in my household.

I often think back to that cold winter day when Mrs. Park first taught me how to make Dwejigogi Pyeonyook. It was a moment that sparked my love for cooking and ignited my passion for preserving traditional recipes.

As I sit here now, surrounded by my grandchildren and great-grandchildren, I am filled with pride knowing that the recipe for Dwejigogi Pyeonyook will live on for generations to come. And as I watch my loved ones enjoy this delicious dish, I am reminded of the power of food to bring people together and create lasting memories.

So, if you ever find yourself in need of a comforting and satisfying meal, look no further than Dwejigogi Pyeonyook. And remember, this recipe is not just a dish – it is a piece of history, a taste of tradition, and a legacy to be cherished.