Korean pork recipes
20 Korean pork recipes, each written for this site and each saying what its method turns on.
- Bindaetteok, sourced from South Korea. Pancakes ground from soaked mung beans with no flour in the batter at all, fried thick in a great deal of oil. Pork.
- Bokkeum-bap, sourced from South Korea. Plain fried rice where the soy goes round the edge of the pan rather than onto the rice, so it caramelises instead of steaming. Pork, Beef, Egg.
- Budae-jjigae, sourced from South Korea. A stew arranged in sections in a cold pan, with the broth poured over at the table so nothing is cooked down into anything else. Pork, Fish, Tofu.
- Dubu Kimchi, sourced from South Korea. Boiled tofu laid in slices beside stir-fried kimchi and pork, with the two never mixed together. Pork, Tofu.
- Dwaeji-gukbap, sourced from South Korea. Pork broth over rice, where the broth is ladled on and poured back twice to bring the rice up to temperature. Pork, Shellfish.
- Eo-mandu, sourced from South Korea. Dumplings whose wrapper is a thin slice of white fish rather than dough, dusted with starch and steamed. Pork, Fish, Egg, Tofu.
- Gamjatang, sourced from South Korea. Pork spine simmered until the meat falls off, with the potatoes going in whole and late so they hold their shape. Pork.
- Gimbap, sourced from South Korea. Seaweed rolls whose rice is seasoned with sesame oil and salt and never with vinegar, with each filling cooked separately. Pork, Shellfish, Egg.
- Jajangmyeon, sourced from South Korea. Wheat noodles under a black bean sauce whose paste is fried in oil for a full five minutes before anything else happens. Pork.
- Jjamppong, sourced from South Korea. A red seafood noodle soup whose vegetables are charred in a dry screaming-hot wok before any liquid. Chicken, Pork, Fish, Shellfish.
- Jokbal, sourced from South Korea. Trotters braised for hours and then cooled in their liquid before slicing, which is the only way they cut cleanly. Pork, Shellfish.
- Kimchi Bokkeumbap, sourced from South Korea. Fried rice that needs the rice cold and a day old, because fresh rice steams instead of frying. Pork, Egg.
- Kimchi Jjigae, sourced from South Korea. A stew built on kimchi old enough to be sour, fried hard in pork fat before any liquid goes anywhere near it. Pork, Fish, Tofu.
- Mandu-guk, sourced from South Korea. Dumplings cooked in the broth they are served in, which therefore must not be allowed to boil. Pork, Fish, Egg, Tofu.
- Pyeonyuk, sourced from South Korea. Boiled pork wrapped tight and pressed under a weight as it cools, so it slices thin without falling apart. Pork, Shellfish.
- Samgyeopsal, sourced from South Korea. Thick pork belly grilled plain with no marinade at all, cut up with scissors in the pan and wrapped in a leaf at the table. Pork.
- Ssambap, sourced from South Korea. A table of leaves and fillings where the rice is pressed into a small ball before it goes in the leaf. Pork, Beef.
- Sundae, sourced from South Korea. Blood sausage filled only two thirds because the rice and noodles swell, steamed slowly and sliced cold. Pork.
- Sundubu Jjigae, sourced from South Korea. A fierce red stew with tofu so soft it cannot be handled, tipped in whole and broken in the pot with a spoon. Pork, Fish, Shellfish, Egg, Tofu.
- Tangsuyuk, sourced from South Korea. Starch-battered pork fried twice, with the sauce served beside it in a bowl rather than poured over. Pork, Egg.
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