Why Dwaejisuyukmalkeunjeongol Is Korea’s Soul Food: Full Recipe, Nutrition & Cultural History

🇰🇷 The recipe below is based on official Korean MFDS (Ministry of Food and Drug Safety) data.

This guide to preparing Dwaejisuyukmalkeunjeongol (Clear Pork Slices Hotpot) is based on official MFDS (Ministry of Food and Drug Safety) data, ensuring an authentic and nutritious recipe. Dwaejisuyukmalkeunjeongol is a cherished Korean hotpot dish featuring tender, thinly sliced pork belly in a delicate, clear broth brimming with fresh vegetables. It’s a comforting, wholesome meal, embodying balanced flavors. Learn how to make this delightful dish with precise measurements and practical tips for a perfect result.

## History & Cultural Significance

This traditional Korean hotpot, known for its clean and refreshing profile, offers a lighter alternative to spicier stews. Historically, Dwaejisuyukmalkeunjeongol has been a popular family meal, showcasing the harmonious blend of succulent pork and seasonal vegetables. Its simple elegance makes it suitable for both everyday enjoyment and special gatherings, reflecting a preference for balanced, nourishing cuisine.

## Ingredients

* **Pork:** Tongsamgyeop (Pork belly) 250g
* **Pork Seasoning:** Doenjang (Korean soybean paste) 10g, Tonghuchu (Whole black peppercorns) 2g
* **Vegetables:**
* Dajindaepa (Minced green onion) 5g
* Paeng-i Beoseot (Enoki mushrooms) 10g
* Danggeun (Carrot) 20g
* Baechu (Napa cabbage) 30g
* Cheonggyeongchae (Bok choy) 20g
* Aehobak (Korean zucchini) 25g (Sub: regular zucchini)
* Sukju (Mung bean sprouts) 25g
* Cheongyanggochu (Cheongyang chili pepper) 20g (Optional; Sub: green chili)
* **Broth:**
* Cheonyeondasida (Natural broth base) 15g
* Water 300g
* Dajinmaneul (Minced garlic) 5g
* **Dipping Sauce:**
* Eoganjang (Fish sauce) 15g (Sub: light soy sauce)
* Gyeoja (Mustard) 5g
* Sikcho (Vinegar) 15g
* Kkae (Sesame seeds) 5g

## How to Make Dwaejisuyukmalkeunjeongol

1. **Prepare Pork:** Boil Tongsamgyeop (pork belly) with Doenjang and Tonghuchu for 30-40 minutes until tender. Cool, then slice thinly (approx. 0.5 cm). This flavors the pork and ensures tenderness.

2. **Chop Vegetables:** Slice Danggeun, Baechu, Cheonggyeongchae, and Aehobak into bite-sized pieces. Separate Paeng-i Beoseot. Wash Sukju. Slice Cheongyanggochu and Dajindaepa.
3. **Assemble Hotpot:** Neatly arrange sliced pork and all prepared vegetables in a wide, shallow jeongol pot.
4. **Prepare Broth:** Whisk Water, Cheonyeondasida, and Dajinmaneul together in a separate bowl.
5. **Cook Hotpot:** Pour broth over ingredients. Bring to a boil over medium-high heat, then reduce to medium and simmer 5-7 minutes until vegetables are tender-crisp. Garnish with Dajindaepa.

6. **Make Dipping Sauce:** Combine Eoganjang, Gyeoja, Sikcho, and Kkae. Serve alongside the hotpot.

## Nutrition Facts

(Based on Official MFDS Data)
* Calories: 120.3 kcal per serving

## Tips

* **Pork Tenderness:** For maximum tenderness, boil pork for 1 hour, then rest in hot broth 10-15 minutes before slicing.
* **Broth Enhancement:** Add a few radish slices or kombu to the initial pork boiling water for deeper flavor, removing them before main broth addition.
* **Serving Harmony:** Enjoy with steamed white rice and kimchi, allowing the clear broth to complement other flavors.

## FAQ

* **Q: Can I use different pork cuts?**
* A: While Tongsamgyeop is traditional, leaner cuts like pork shoulder or loin work for a lighter version, often requiring less boiling time.
* **Q: How do I adjust spiciness?**
* A: Increase Cheongyanggochu for more heat, or add Gochugaru (Korean chili powder). Omit chili peppers for a mild dish.

📸 Recipe Gallery