Boiled Pork Belly (Subyuk) with Seafood Naengchae (Cold Salad)

Photo: Korea Ministry of Food and Drug Safety

Boiled Pork Belly (Subyuk) with Seafood Naengchae (Cold Salad)

Name: Boiled Pork Belly (Subyuk) with Seafood Naengchae (Cold Salad)
Cuisine: South Korea
Ingredients: 100 g Pork (belly) (belly); 15 g Squid; 15 g Shrimp; 25 g Webfoot octopus (jukkumi); 5 g Red bell pepper; 5 g Yellow bell pepper; 5 g Orange bell pepper; 5 g Onion; 5 g Carrot; 5 g Cucumber; 10 g Scallion; 10 g Garlic; 10 g Ginger; 5 g Cooking rice wine (matsul); 5 g Vinegar; 5 g Sugar; 5 g Mustard powder; 15 g Doenjang (soybean paste); 15 g Whole black peppercorns

돈수육, 해물냉채

Main dish

MainsCourse

132kcal · per serving

Not spicySpice

Gluten-free

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Recipe

Boiled Pork Belly (Subyuk) with Seafood Naengchae (Cold Salad)

Not spicyGluten-freeContains: soy, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Pork (belly)돼지고기(삼겹살)(belly)
100 g
Squid오징어
15 g
Shrimp새우
15 g
Webfoot octopus (jukkumi)주꾸미
25 g
Red bell pepper적파프리카
5 g
Yellow bell pepper황파프리카
5 g
Orange bell pepper주황파프리카
5 g
Onion양파
5 g
Carrot당근
5 g
Cucumber오이
5 g
Scallion대파
10 g
Garlic마늘
10 g
Ginger생강
10 g
Cooking rice wine (matsul)맛술
5 g
Vinegar식초
5 g
Sugar설탕
5 g
Mustard powder겨자가루
5 g
Doenjang (soybean paste)된장
↔ No Doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
15 g
Whole black peppercorns통후추
15 g

Nutrition per serving

132kcal

3.03gCarbs

11.62gProtein

8.14gFat

215.71mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Put the water, scallion, ginger, garlic, peppercorns, cooking rice wine, and doenjang in a pot and boil.
When step 1 boils, add the block of pork belly and boil for 35 to 40 minutes.
Cut and blanch the shrimp, squid, and octopus into decorative shapes, and cut the bell peppers, cucumber, carrot, and onion into thin strips.
Mix the mustard powder with water and let it develop, make a cold salad sauce with sugar and vinegar, then add step 3 and toss.
Slice the pork belly from step 2 into the desired shape.
Plate the boiled pork and seafood cold salad.

💡 TipServed with the seafood cold salad, the boiled pork tastes good without ssamjang, salted shrimp, or salt.

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.