Step 1

[Step 1: Making Quick Candied Ginseng] First, prepare the candied ginseng. Wash the ginseng root thoroughly. Separate the root and dry it. Peel the main body of the ginseng, slice it thinly, and steam for 5 minutes. While the steamed ginseng is still warm, place it in the prepared syrup (made with a 2:1 ratio of sweetener to water; you can use sugar or honey according to your preference) and simmer over medium heat. Simmering slowly over medium heat, rather than high heat, prevents burning and results in a beautiful color. Once the ginseng turns a subtle brown, remove it and chill in the refrigerator for about 10 minutes. This completes the quick candied ginseng.

Step 2

4. The ratio should be 2 parts sweetener to 1 part water. (I used a sugar substitute, but regular sugar or honey works perfectly too.)

Step 3

5. Add the steamed ginseng to the sweetener mixture and simmer. (Avoid high heat as it can reduce too quickly; use medium heat.) 6. The color will gradually turn brown. 7. Remove and refrigerate for 10 minutes. (Quick candied ginseng preparation complete.)

Step 4

[Step 2: Making Butadon Sauce with Subtle Ginseng Aroma] In a pot, combine 150ml water, 40ml mirin, 4 Tbsp soy sauce, 3 Tbsp oligosaccharide, ½ handful of dried bonito flakes, and 4-5 dried ginseng roots. Simmer gently over medium heat for about 10 minutes. This allows the subtle aroma of the ginseng roots to infuse into the sauce. Strain the sauce through a fine-mesh sieve, discarding the solids. You will have a sweet and savory butadon sauce with a delicate ginseng fragrance.

Step 5

[Step 3: Making Butadon with Thinly Sliced Pork Belly] Lightly oil a pan and sauté sliced onion (¼ onion), ½ Tbsp minced garlic, and 1 Tbsp chopped green onion over medium-low heat until the onion becomes translucent and fragrant.

Step 6

Add 100g of thinly sliced pork belly to the sautéed vegetables. Sprinkle with ½ Tbsp mirin and a pinch of black pepper. Stir-fry until the pork belly separates and turns golden brown.

Step 7

Once the pork is almost cooked, add 1/3 cup (approx. 60ml) of water and simmer together for 5 minutes. Then, pour in all the prepared butadon sauce and let it simmer until it coats the ingredients well. For a hint of spiciness, add ½ chopped chili pepper at this stage. Continue to simmer until the sauce thickens and clings to the ingredients.

Step 8

[Step 4: Making Stir-Fried Bean Sprouts] Heat a little oil in another pan over high heat until it just begins to smoke. Add a handful of bean sprouts and stir-fry quickly. Cook just until the bean sprouts are slightly wilted; overcooking will cause them to release water and lose their crispness.

Step 9

[Plating] Now it’s time to arrange everything beautifully. Fill a bowl with warm rice. Artfully arrange the stir-fried bean sprouts on top of the rice. Piling them up slightly will create a more appealing presentation.

Step 10

Drizzle the glossy, simmered pork belly butadon with its sauce over the rice and sprouts. Place a fresh egg yolk in the center. For a touch of color, sprinkle some chopped green onion on top. The subtle ginseng aroma from the sauce, combined with the sweet and savory pork, creates a fantastic harmony. This dish, with its distinct ginseng notes, is a delightful balance of sweet and savory.

Step 11

Add the prepared quick candied ginseng, cut into bite-sized pieces. Sprinkle with sesame seeds for added nuttiness. The sweet and fragrant candied ginseng pairs exceptionally well with the soy sauce-glazed pork. Enjoy this healthy, crowd-pleasing sweet and savory pork dish, Butadon, with its subtle ginseng-infused sauce!

Step 12

Autumn Superfood: Nutrient-Rich Mild Butadon! Create a delicious meal using ginseng, which boasts the richest saponins in autumn. Enjoy a healthy and bountiful autumn with this flavorful Butadon pork dish! Thank you.