Entree: South Korea – Jeju – 돔베고기 ➤ Dombe gogi (Thick-sliced boiled pork platter from Jeju served with savory dipping sauces)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 15 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) pork belly, skin removed if desired
- 8 cups (1.9 L) water
- 6 cloves (18 g) garlic, crushed
- 2 inches (5 cm) fresh ginger, sliced
- 3 scallions (green onions), halved
- 2 tbsp (30 ml) coarse sea salt
- 1 tbsp (15 ml) rice wine or mirin
- 2 tbsp (30 ml) sesame oil
- 1 tbsp (15 ml) toasted sesame seeds

For garlicky soy dipping sauce:
- 1/4 cup (60 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) honey or sugar
- 2 tsp (10 ml) sesame oil
- 2 cloves (6 g) garlic, minced
- 1 tsp (5 g) gochugaru or crushed red chili flakes (optional)
- 1 scallion (green onion), finely sliced

For spicy gochujang dipping sauce:
- 2 tbsp (30 ml) gochujang
- 1 tbsp (15 ml) warm water
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) sugar
- 1 tsp (5 g) toasted sesame seeds

Accompaniments:
- Fresh lettuce leaves or perilla leaves for wrapping
- Sliced raw garlic
- Sliced fresh chili (optional)
- 2 tbsp (30 ml) saeujeot salted shrimp (optional)

Instructions

1. Rinse the pork belly and place it in a large pot with 8 cups (1.9 L) water, crushed garlic, sliced ginger, halved scallions, rice wine, and coarse sea salt.
2. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim any scum that rises to the surface and simmer gently, uncovered, for 45–60 minutes until the meat is tender but still sliceable.
3. Remove the pork from the broth and let it rest 10–15 minutes. Reserve some cooking broth for a soup or broth if desired. Slice the pork into thick slices about 1/4–1/2 inch (6–12 mm) thick.
4. While the pork rests, mix the garlicky soy dipping sauce ingredients in a small bowl and stir until honey or sugar dissolves. In a separate bowl, whisk the gochujang dipping sauce ingredients until smooth.
5. Arrange the pork slices on a platter with lettuce or perilla leaves, sliced garlic, fresh chili, and saeujeot if using. Drizzle sesame oil and sprinkle toasted sesame seeds over the pork.
6. Serve warm: diners wrap a slice of pork in a leaf with garlic and sauce, or dip slices into either dipping sauce as preferred.