Eonamseang’s Ryu Soo-young’s Pot-Cooked Pork Belly Bibim Naengmyeon
Eonamseang’s Ryu Soo-young’s Pot-Cooked Pork Belly Bibim Naengmyeon
Jeong’s Kitchen Ryu Soo-young’s Pot-Cooked Pork Belly & Bibim Naengmyeon Recipe with Special Sauce
A simple dish made with Ryu Soo-young’s recipe from the TV show ‘Jeong’s Kitchen’! Introducing Pot-Cooked Pork Belly and Bibim Naengmyeon.
Eonamseang’s Pot-Cooked Pork Belly Ingredients- 600g whole pork belly
- Cooking oil, as needed
- Coarse salt, a pinch
Simple Bibim Naengmyeon Ingredients- 2 servings of naengmyeon noodles
- 4 slices of pickled radish wraps (ssam mu)
- A bit of cucumber
Bibim Naengmyeon Sauce- 45ml (7 Tbsp) soy sauce
- 4 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- 1/4 large green onion (finely chopped)
- Sesame seeds, as needed
- 2 servings of naengmyeon noodles
- 4 slices of pickled radish wraps (ssam mu)
- A bit of cucumber
Bibim Naengmyeon Sauce- 45ml (7 Tbsp) soy sauce
- 4 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- 1/4 large green onion (finely chopped)
- Sesame seeds, as needed
Cooking Instructions
Step 1
First, let’s prepare the Pot-Cooked Pork Belly. Take the 600g of whole pork belly and cut it into 3-4 portions.
Step 2
Score the skin side in a diamond pattern. Then, rub coarse salt all over the meat to season it. Scoring the skin helps the seasoning penetrate well and prevents shrinkage during cooking.
Step 3
In a thick-bottomed pot, add about 3-4 rounds of cooking oil. Heat over medium heat for 3-4 minutes until shimmering. This indicates the pot is properly preheated.
Step 4
Place the pork belly in the preheated pot with the skin side down. Immediately cover the pot with a lid and reduce the heat to low. Cook for 20 minutes. Covering the pot creates an oven-like effect, ensuring the inside cooks through. If you leave the lid off, the outside might burn before the inside is cooked.
Step 5
While it’s cooking, rotate the pork belly every so often to ensure all sides are evenly browned. Remember to put the lid back on immediately after flipping the meat!
Step 6
After 20 minutes! If it’s nicely browned, your simple Pot-Cooked Pork Belly is done.
Step 7
Slice the pork belly into bite-sized pieces.
Step 8
Next, let’s make the Bibim Naengmyeon sauce. (This sauce is the same as the seasoned raw crab recipe!) For 2 servings of naengmyeon, combine 45ml (7 Tbsp) soy sauce, 4 Tbsp gochugaru, 3 Tbsp sugar, 1 Tbsp vinegar, 1 Tbsp minced garlic, and 0.5 Tbsp minced ginger. Finely chop 1/4 green onion and add it to the mix. Finally, add sesame seeds as needed and stir well.
Step 9
Prepare the pickled radish wraps and cucumber for topping. Slice the pickled radish wraps in half or quarters, and thinly julienne the cucumber.
Step 10
Gently separate the frozen naengmyeon noodles by hand just before cooking. If you separate them too early, they can become clumpy.
Step 11
Boil the noodles in boiling water for about 40-50 seconds. Stir them occasionally to prevent them from sticking to the bottom of the pot.
Step 12
Quickly rinse the noodles under cold water and drain them thoroughly. This step helps maintain their chewy texture and removes excess starch.
Step 13
Assemble your Bibim Naengmyeon! Place the drained noodles in a bowl. Top with julienned cucumber, pickled radish wraps, a generous dollop of the Bibim Naengmyeon sauce, and finally, the sliced Pot-Cooked Pork Belly. Your delicious Ryu Soo-young’s Pot-Cooked Pork Belly Bibim Naengmyeon is now complete!
