Samhap: Bossam Dubu Kimchi Trio
780kcal
Ingredients
- 500 g pork belly with skin
- 1/6 head kimchi
- 100 g tofu
- 2 tbsp perilla oil (check the substitution in the article)
- 2 cloves garlic (optional sid)
- 3 chili peppers (optional side)
- 1 tbsp ssamjang (Korean dipping sauce)
- 1/3 stak green onion (green part only)
- 2 tsp sesame seeds
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp black pepper
Method
Prepare the pork belly
- Scrape the skin gently with a knife to remove odor and impurities.
- Score the fat side in a crisscross (X) pattern for even cooking and enhanced flavor.
- Pat dry the surface with a kitchen towel.
- Season both sides with salt. Add onion powder and black pepper to the meat side only.
Air-fry the pork
- Place the pork skin-side up in the air fryer.
- Cook at 180–190°C (355–375°F) for 30–40 minutes, flipping once halfway through so the skin faces down briefly.
- After 30 minutes, flip again so the skin is up, and cook at 210°C (410°F) for 5~10 more minutes to crisp the skin. (Adjust time and temperature based on your air fryer.)
While the pork cooks
- Boil tofu in simmering water for about 3 minutes. Drain and let cool slightly.
- Slice the green part of the green onion thinly.
- Slice garlic into thin rounds.
- Cut kimchi into bite-sized pieces.
Assemble the dish
- Slice the cooked pork belly into 0.5–0.7 cm pieces and place on a serving plate. Top with chopped green onion.
- Place the sliced kimchi next to the pork. Drizzle perilla oil and sprinkle sesame seeds over the kimchi.
- Slice tofu into 1 cm slices and place beside the kimchi. Drizzle more perilla oil and sesame seeds on top.
- Arrange the sliced garlic and ssamjang on the side.
Samhap: Bossam, Dubu Kimchi 삼합
- How to eat?
- Stack a piece of tofu, a slice of pork belly, and a bit of kimchi together and eat it in one bite – this is the perfect harmony of Samhab!
- For extra flavor, top it with ssamjang and a slice of raw garlic.