Photo: Korea Ministry of Food and Drug Safety
South KoreaBarbecue Risotto
바비큐리조또
Rice · Boiled
RiceCourse
301kcal · per serving
Not spicySpice
🌱 Vegan
Recipe
Barbecue Risotto
Not spicyVeganContains: gluten, soy
Ingredients Tap an ingredient to check it off
Servings1
- whole pork belly통삼겹200 g
- Braising sauce: flavored soy sauce (mat-ganjang)조림장 : 맛간장30 g
- whole black peppercorns통후추2 g
- balsamic vinegar발사믹식초30 g
- white pepper흰후추1 g
- Cheonggukjang risotto: cooked rice청국장리조뜨 : 밥150 g
- cheonggukjang powder (fermented soybean powder)청국장가루15 g
- vegetable broth야채육수200 g
- potato감자30 g
- olive oil올리브오일15 g
- nutritious garlic chives (yeongyang buchu)영양부추20 g
- Side vegetables: red cabbage곁들이채소 : 적양배추30 g
- apple사과70 g
- garlic마늘25 g
- olive oil올리브오일10 g
Nutrition per serving
301kcal
39.4gCarbs
10.5gProtein
11.2gFat
269.9mgSodium
Steps
Translated from the Korean original. Amounts are as in the original recipe.
- Cut the apple and red cabbage into bite-size pieces.
- Cut the potato into small cubes and slice the garlic chives finely to make the cheonggukjang risotto.
- Stir-fry the prepared side vegetables in olive oil.
- Blanch the whole pork belly in water until over 80% cooked, then add the braising sauce ingredients and 200g of water and simmer slowly until cooked.
- Simmer the pork belly in the braising sauce until about one tablespoon of sauce remains.
- Set the plate with the side vegetables and the cheonggukjang risotto together.
💡 TipA braising sauce is made with whole black peppercorns, flavored soy sauce and balsamic vinegar, so even thick pork belly gets deep flavor without using a lot of soy sauce.
Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.
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