Delicious Braised Pork Belly
Lunchbox Preparation for Visiting Children
Perfect for children’s picnics or snacks! Make delicious, sweet, and savory braised pork belly at home with ease. The fragrant Korean chili peppers and chewy pork belly come together to create a rice-stealing dish. Anyone can succeed with these basic seasonings!
Braised Pork Belly- Pork belly or shoulder 200g
- Korean chili peppers (Ggwari-gochu) 10ea
- Soy sauce 3 Tbsp
- Mirin (Rice wine) 3 Tbsp
- Oligosaccharide (or sugar) 2 Tbsp
- Ginger powder a pinch (or 1/2 tsp minced ginger)
- Black pepper a pinch
- Dried chili peppers (Peperoncino) 2-3 ea (optional, for added spice)
- Kelp piece (5x5cm)
Beef and Cabbage Soup- Beef (for soup) 300g
- Radish 1/3 medium (approx. 200g)
- Napa cabbage leaves 5 ea
- Green onion 1 stalk
- Red chili pepper 1 ea
- Cheongyang chili peppers 4 ea (adjust for spiciness)
- Anchovy sauce 3 Tbsp
- Minced garlic 2 Tbsp
- Sesame oil 2 Tbsp
- Water or beef broth 1 liter
Oyster Kimchi- Radish 1 medium (approx. 800g)
- Fresh oysters 500g
- Kimchi seasoning paste (or Kkakdugi seasoning) 1 cup
- Coarse salt 3 Tbsp (for salting radish)
- Toasted sesame seeds a pinch (for garnish)
Spam & Tofu Pancakes- Spam 1 can (200g)
- Tofu 1 block (approx. 300g)
- Eggs 2 ea
- Salt a pinch (for tofu seasoning)
- Cooking oil a little (for frying)
- Beef (for soup) 300g
- Radish 1/3 medium (approx. 200g)
- Napa cabbage leaves 5 ea
- Green onion 1 stalk
- Red chili pepper 1 ea
- Cheongyang chili peppers 4 ea (adjust for spiciness)
- Anchovy sauce 3 Tbsp
- Minced garlic 2 Tbsp
- Sesame oil 2 Tbsp
- Water or beef broth 1 liter
Oyster Kimchi- Radish 1 medium (approx. 800g)
- Fresh oysters 500g
- Kimchi seasoning paste (or Kkakdugi seasoning) 1 cup
- Coarse salt 3 Tbsp (for salting radish)
- Toasted sesame seeds a pinch (for garnish)
Spam & Tofu Pancakes- Spam 1 can (200g)
- Tofu 1 block (approx. 300g)
- Eggs 2 ea
- Salt a pinch (for tofu seasoning)
- Cooking oil a little (for frying)
- Spam 1 can (200g)
- Tofu 1 block (approx. 300g)
- Eggs 2 ea
- Salt a pinch (for tofu seasoning)
- Cooking oil a little (for frying)
Cooking Instructions
Step 1
[Braised Pork Belly] First, rinse the pork belly under cold water. Place the pork in a pot and cover with enough water to submerge it. Bring to a boil and discard this first water to remove impurities. 
Step 2
[Braised Pork Belly] Now, add 3 cups (approx. 600ml) of fresh water to the pot. Add the blanched pork belly, 2-3 dried chili peppers (or Cheongyang peppers), and a piece of kelp. Simmer over medium-low heat for about 30 minutes until the pork is tender. You can remove the kelp once the water starts boiling to prevent the broth from becoming cloudy. 
Step 3
[Braised Pork Belly] Remove the cooked pork from the pot and let it cool slightly. Once cool enough to handle, cut the pork and the Korean chili peppers into bite-sized pieces. For the chili peppers, remove the stems and slit them lengthwise so they absorb the sauce better. 
Step 4
[Braised Pork Belly] Pour about 1.5 cups (approx. 300ml) of the pork cooking liquid back into the pot. Add the cut pork belly and the Korean chili peppers. Stir in 3 Tbsp soy sauce, 3 Tbsp mirin, and 2 Tbsp oligosaccharide. Bring to a simmer over medium heat. 
Step 5
[Braised Pork Belly] Once the sauce starts to thicken, add a pinch of ginger powder and a pinch of black pepper. Mix well. Taste and adjust seasoning with more soy sauce or oligosaccharide if needed. 
Step 6
[Braised Pork Belly] Transfer the finished braised pork belly to a separate dish immediately to cool. This helps maintain the vibrant green color of the chili peppers. Sprinkle with toasted sesame seeds for a final touch. Your delicious braised pork belly is ready! 
Step 7
[Beef and Cabbage Soup] Pat the beef dry with paper towels and cut into bite-sized pieces. Slice the radish thinly, and cut the Napa cabbage leaves into large pieces. Slice the red and green chili peppers diagonally, and cut the green onion into long segments. 
Step 8
[Beef and Cabbage Soup] Heat 2 Tbsp of sesame oil in a pot. Add the sliced radish and beef and stir-fry until the beef is browned. Pour in 1 liter of broth or water. Bring to a boil, then reduce heat to medium-low and simmer until the radish is translucent. 
Step 9
[Beef and Cabbage Soup] Once the radish is cooked, add 3 Tbsp anchovy sauce and 2 Tbsp minced garlic for seasoning. Add a pinch of ginger powder and black pepper. Add the Napa cabbage leaves, red chili pepper, and Cheongyang chili peppers and simmer for a few more minutes. Finally, add the green onions and turn off the heat. Your refreshing beef and cabbage soup is complete. 
Step 10
[Oyster Kimchi] Cut the radish into large cubes. Sprinkle with 3 Tbsp coarse salt and let it sit for about 30 minutes to salt. Rinse the salted radish thoroughly under cold water and squeeze out excess moisture. Gently rinse the oysters and drain them. 
Step 11
[Oyster Kimchi] In a bowl, combine the drained radish with the kimchi seasoning paste (or Kkakdugi seasoning). Gently mix in the prepared oysters. Finish by sprinkling with toasted sesame seeds. This fresh oyster kimchi can be enjoyed immediately or stored in the refrigerator. 
Step 12
[Spam & Tofu Pancakes] Open the Spam can and remove the contents. Slice the Spam into bite-sized pieces, about 1cm thick. Briefly blanch the Spam slices in boiling water to remove excess grease, making them more palatable. 
Step 13
[Spam & Tofu Pancakes] Heat a generous amount of cooking oil in a pan. Dip the blanched Spam slices into beaten egg and pan-fry until golden brown on both sides. Place the fried Spam on paper towels to absorb excess oil, then transfer to a container. 
Step 14
[Spam & Tofu Pancakes] Cut the tofu into thick slices and pat them dry with paper towels to remove moisture. Lightly season the tofu slices with salt. 
Step 15
[Spam & Tofu Pancakes] Add cooking oil to the pan. Dip the seasoned tofu slices into beaten egg and pan-fry until golden brown on both sides. Your delicious soft tofu pancakes are ready! 