Aromatic pork belly (sujeok) from Arong.
Broth & StewIngredients
- Along sausage, 600g (approximately 1.3 pounds).
- A suitable amount of ginger (or ginger syrup).
- 1 onion.
- 2 green onions.
- A pinch of dried tangerine peel.
- A few bay leaves.
- 3 tablespoons of soup soy sauce.
- Minced garlic, 0.5 teaspoon.
- A handful of chives.
- 1/4 head of Napa cabbage.
- A few enoki mushrooms (or other types of mushrooms).
- Ingredients for mustard sauce: appropriate amounts of mustard, soy sauce, and water.
Instructions
Rinse the fish thoroughly in water to remove any blood.
Add 1.5 liters of water and some ginger to a pot of boiling water, then briefly blanch the meat (until it starts to foam).
Remove the meat from the initial water and transfer it to 2 liters of fresh water. Add onion, green onion, whole peppercorns, bay leaves, ginger, and the blanched meat. Simmer for 1 hour (bring to a boil on high heat for 1-2 minutes, then reduce to medium heat for 5 minutes, and finally simmer on low heat).
First, remove the cooked meat from the broth and thinly slice it. Then, strain the broth through a sieve and season it with 3 tablespoons of *guk-ganjang* (soup soy sauce) and 0.5 tablespoon of minced garlic.
Line the bottom of the pot with sliced Napa cabbage, then layer on top with chives, mushrooms, and thinly sliced meat.
Pour the prepared broth over the ingredients until it just covers them, and bring to a simmer. Serve with a side of mustard sauce.