Clean and Simple Taste
In Hansik (Korean cuisine), deonjang (soy bean paste), ganjang (soy sauce), and gochujang (red pepper powder) are indispensable ingredients that are used to season dishes. These days, the demand for Korean sauces abroad is growing. Thanks to the worldwide trend of healthy living and the Hallyu (Korean culture wave) boom, many foreigners are interested in Korean fermented sauces that determine the taste of dishes. As a result, the export volume of Korean sauces is increasing, especially to China. Korea ranked sixth among all countries that China imported sauces from in 2012, but last year it achieved the No. 1 position.
In this issue, <Korea AgraFood> would like to introduce you to a Chinese dish made with the Korean sauces deonjang and ganjang. That is the Korean-style dongporou. Dongporou or dongpo pork is a representative Hangzhou dish that is made by boiling and frying pork belly in spices. It is also famous as a dish invented by the great Chinese writer Su Dong Po. Korean-style dongporou boasts a clean and simple taste thanks to the usage of deonjang and ganjang. Deonjang will help you get rid of the smell of fat and also soften the meat. Ganjang is added to create a clean and savory taste that you won’t grow tired of no matter how much of it you eat.
We also recommend having some vegetables as a side to the meat dish. Prepared in the Korean way by adding red pepper powder to the dressing, the vegetables will help refresh the breath and promote digestion.
Keep the cooked pork belly in boiled water until you start cutting it. That will make the meat softer and prevent it from breaking into small pieces.
How to Make Korean-style Dongporou (2-3 servings)
Main Ingredients: 600g pork belly, 35g water parsley, 125g pear, 100g radish, 1Tbsp deonjang, 25g garlic, 50g onion, 2 spring onions, 1/2 of a ginger root, 10 peppercorns
Salad sauce ingredients: 1 and 1/2 Tbsp red pepper powder, 1/2 Tbsp sugar, 1/2 Tbsp vinegar
Meat sauce ingredients: 1/2 Tbsp sugar, 1/2 Tbsp oligosaccharide, 1/2 Tbsp crushed garlic, 1 Tbsp ganjang, 2 tsp deonjang, 50ml water
1. Put water, 1Tbsp deonjang, 25g garlic, 50g onion, 2 spring onions, 1/2 a ginger root, and 10 peppercorns in a pot and boil.
2. When the water starts boiling, add the pork belly. Boil the pork belly for 30 minutes on medium heat.
3. Cut water parsley into pieces 5cm long. Slice the radish and pear into pieces 0.5cm thick.
4. Put the sliced vegetables in a bowl and add the salad sauce ingredients. Mix them together.
5. Slice the boiled pork belly into pieces 0.5cm thick.
6. Put the meat sauce ingredients in a pan. Boil and stir them for one minute on medium heat.
7. When the sauce on the rim of the pan comes to a boil, add the sliced meat. Cook the meat down in the sauce for five minutes, turning several times.
8. Serve the pork on a plate with the vegetable garnish.
Park Sung Eun email@example.com
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