Traditional Baekban

A generous spread where steamed white rice meets the depth of a fermented broth. Grilled pork belly adds crunch, while kimchi and side vegetables wake up the palate with their acidity.

• Prep time: 40 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 912
• Protein: 24 g
• Carbs: 66 g
• Fat: 61 g

Ingredients

• 300 g White rice ( rinsed )
• 400 g Pork belly ( thinly sliced )
• 2 tbsp doenjang ( fermented soybean paste )
• 800 ml dashi stock ( clear )
• 200 g tofu ( cubed )
• 150 g Korean radish ( sliced )
• 150 g kimchi
• 2 tbsp Korean soy sauce
• 1 tbsp Sesame oil
• 2 piece Garlic ( minced )

Instructions

1. Preparing the rice

   Rinse the white rice in cold water until the water runs clear. Cook in a volume of water equal to the volume of rice. The grain should be tender and slightly sticky to the bite.

2. Doenjang Jjigae broth

   Bring dashi broth to a boil. Add thinly sliced Korean radish and onion. When the radish becomes translucent, stir in the doenjang. Add cubed tofu and simmer gently without a rolling boil to preserve the aromas.

3. Searing the pork belly

   In a hot pan, sear the sliced pork belly. When the fat begins to brown and crisp, add minced garlic, brown sugar, and Korean soy sauce. The meat should be glazed and shiny.

4. Plating the banchan

   Place the kimchi in a small bowl. Prepare a quick salad with the remaining Korean radish, gochugaru, rice vinegar, and sesame oil. Sprinkle with sesame seeds.

5. Table service

   Serve rice and soup in individual bowls. Place the pork and banchan in the center of the table for communal sharing.

Chef's tips

• The secret is in rinsing the rice: the water must be perfectly clear to prevent the rice from turning into mush.
• Never boil doenjang for too long, or it will lose its aromatic delicacy.
• Press the tofu well before cutting it so it absorbs the broth better.

Storage

The soup and pork can be kept for 3 days in the refrigerator. Rice is best consumed immediately.