Pork Belly & Ssamjang Pancake
Alttoran’s ‘Pork Belly Ssamjang Pancake’: A Flavorful Recipe Using Frozen Pork Belly
I recreated Chef Lee Sang-min’s ‘Pork Belly Ssamjang Pancake’ from Alttoran at home! It’s a magical pancake bursting with savory flavor, created from a fantastic combination of frozen pork belly and ssamjang (Korean savory soybean paste). The rich taste of pork belly and the deep flavor of ssamjang come together for a dish that’s perfect as a side for rice or as a snack with drinks. It’s also a highly recommended ‘fridge-clearing’ menu item, perfect for using up leftover vegetables!
Key Ingredients- 300g thinly sliced pork belly (daepae samgyeopsal)
- 1 bunch perilla leaves (about 10-15 leaves)
- 50g ssamjang (about 3 Tbsp, generously packed)
- 60g all-purpose flour (about 3 Tbsp)
- 60g tempura powder (about 3 Tbsp)
- 200ml cold water
Cooking Instructions
Step 1
In a large pot, bring 2 cups of water to a boil with 1 cup of soju. This step helps to remove any gamey odor from the pork belly.
Step 2
Once the water is boiling, add the thinly sliced pork belly and blanch for about 30 seconds. Be careful not to overcook, as it can make the meat tough. Immediately remove the blanched pork, rinse it under cold water, drain well in a sieve, and let it cool slightly.
Step 3
Wash the perilla leaves thoroughly, pat them dry, and thinly slice them into 1cm wide strips. The fragrant aroma of the perilla leaves will enhance the flavor of the pancake.
Step 4
Cut the slightly cooled pork belly into pieces of similar length to the perilla leaves, about 1cm wide, for easy eating. This preparation ensures all ingredients blend harmoniously.
Step 5
In a large bowl, combine the prepared pork belly, sliced perilla leaves, 3 tablespoons of ssamjang, 3 tablespoons of all-purpose flour, and 3 tablespoons of tempura powder. Using tempura powder will give the pancake a crispier texture.
Step 6
Gradually add 200ml of cold water while mixing everything thoroughly to create a batter. Avoid lumps. The batter should be thick enough to hold the ingredients together but not too stiff.
Step 7
Heat a non-stick pan with a generous amount of cooking oil over medium heat. Ladle portions of the batter onto the pan to form pancake shapes. Aim for a relatively thin pancake for even cooking.
Step 8
Cook over medium-low heat, flipping occasionally, until both sides are golden brown and crispy. Patience is key to ensure the pancake is cooked through—crispy on the outside and moist on the inside.
Step 9
Thanks to the deep, savory flavor of the ssamjang, you won’t need soy sauce! The fresh, aromatic perilla leaves add another layer of deliciousness, making it irresistibly tasty. Enjoy it immediately while it’s warm for the best flavor experience!
