Savory Braised Pork Belly and Tofu (Samgyeopsal Dubu Jorim) – Inspired by Sung Si-kyung
Savory Braised Pork Belly and Tofu (Samgyeopsal Dubu Jorim) – Inspired by Sung Si-kyung
Sung Si-kyung’s Samgyeopsal Dubu Jorim Recipe
Follow along with this easy-to-make Samgyeopsal Dubu Jorim recipe, inspired by Sung Si-kyung! It’s incredibly simple to prepare and results in that familiar, comforting taste that everyone loves. Perfect for a satisfying meal that will disappear quickly!
Main Ingredients- 300g Pork Belly
- 1 block Firm Tofu (approx. 300g)
- 1/2 Onion
- 1/2 Green Onion
- 2 Korean Cheongyang Peppers
- 1 Egg
Seasoning Sauce- 2 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Maesil Extract (Plum Syrup)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 2 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Maesil Extract (Plum Syrup)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, let’s prepare the broth, which forms the base of our delicious braise. In a pot, add 2 cups of water, 1 piece of dried kelp, and 5-6 dried anchovies for broth. Bring to a boil over high heat. Once boiling, remove the kelp immediately. Reduce the heat to medium-low and simmer for about 5 more minutes to extract a flavorful anchovy-kelp broth.
Step 2
Slice the tofu into thick pieces, about 2cm (or roughly 3/4 inch) thick. You can cut one block into 4 equal portions. Lightly pat the sliced tofu dry with a paper towel. Sprinkle a little salt over the tofu before cooking; this helps firm it up and seasons it from within, making it even tastier.
Step 3
Prepare the additional vegetables. Slice the onion into thick strips. Cut the green onion diagonally. Finely chop the Cheongyang peppers to add a spicy kick. If you enjoy more heat, feel free to add extra peppers or increase the quantity.
Step 4
Now, let’s make the savory seasoning sauce. In a bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of gochugaru, 1 tablespoon of maesil extract, 1 tablespoon of minced garlic, and a pinch of black pepper. Mix well until all ingredients are incorporated. (Note: Sung Si-kyung’s original recipe used a ratio of 1 soy sauce, 2 gochugaru, 1/2 sugar. I’ve adjusted the soy sauce and gochugaru amounts to suit my family’s palate and used maesil extract instead of sugar. Feel free to adjust these to your own taste!)
Step 5
Heat a pan over medium-high heat and add the pork belly. Cook it until it’s about 80% done – not completely crispy yet. Once partially cooked, remove the pork belly from the pan and cut it into bite-sized pieces, about 3-4cm (1.5 inches) long, using kitchen scissors.
Step 6
Using the same pan with the rendered pork fat, place the sliced tofu pieces in. Pan-fry the tofu until both sides are golden brown. Cooking the tofu in the pork fat will infuse it with a rich, savory flavor.
Step 7
It’s time to assemble the braise. Spread half of the prepared seasoning sauce on the bottom of a pot. Arrange the golden-brown tofu and the partially cooked pork belly on top of the sauce. Spoon the remaining seasoning sauce evenly over the pork belly and tofu.
Step 8
Pour the warm broth (or water) you prepared over the ingredients, ensuring they are mostly submerged. Cover the pot with a lid and simmer over medium-low heat for about 20 minutes. Basting the ingredients with the simmering sauce occasionally will help the flavors meld beautifully.
Step 9
As the delicious aroma fills the air and the sauce thickens slightly, carefully crack the egg into the center of the pot. Cover the pot again briefly and let it cook until the egg white is set but the yolk is still runny, creating a perfect soft-boiled egg. Be careful not to overcook the egg.
