Traditional Baekban
Ingredients
- 300 gWhite rice (rinsed)
- 400 gPork belly (thinly sliced)
- 2 tbspdoenjang (fermented soybean paste)
- 800 mldashi stock (clear)
- 200 gtofu (cubed)
- 150 gKorean radish (sliced)
- 150 gkimchi
- 2 tbspKorean soy sauce
- 1 tbspSesame oil
- 2 pcGarlic (minced)
Method
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.
- 1
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
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
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
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
Serve rice and soup in individual bowls. Place the pork and banchan in the center of the table for communal sharing.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The soup and pork can be kept for 3 days in the refrigerator. Rice is best consumed immediately.
