Deulkkaesamgyeopsalgwa Chamoessamjang Recipe: Everything You Need to Know About This Iconic Korean Dish

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

This guide is based on official MFDS (Ministry of Food and Drug Safety) data, ensuring authentic preparation and nutritional accuracy. Learn how to make Deulkkaesamgyeopsalgwa Chamoessamjang (Perilla Pork Belly with Korean Melon Ssamjang), a delightful Korean dish that balances savory richness with refreshing sweetness. This unique recipe elevates classic pork belly with aromatic perilla powder and a vibrant ssamjang featuring Korean melon, offering a healthy and flavorful culinary experience. You’ll master the steps for creating this traditional meal at home.

## Ingredients (Yields 2 servings)

* **For the Pork Belly:**
* Samgyeopsal (pork belly): 200g
* Deulkkaetgaru (perilla powder): 3 Tablespoons
* Garlic cloves: 5, thinly sliced
* Whole black pepper: 1 teaspoon
* **For the Chamoe Ssamjang (Korean Melon Dipping Sauce):**
* Jeoyem Doenjang (low-sodium soybean paste): 3 Tablespoons
* Dajin Yangpa (minced onion): 2 teaspoons
* Dajin Maneul (minced garlic): 1 teaspoon
* Chamggae (toasted sesame seeds): 1 Tablespoon
* Chamgireum (sesame oil): 2 Tablespoons
* Dajin Cheonggochu (minced green chili): 1 teaspoon (Substitute: finely diced jalapeño)
* Dajin Honggochu (minced red chili): 1 teaspoon (Substitute: finely diced red bell pepper or Fresno chili)
* Gochutgaru (chili powder): 2 teaspoons
* Dajin Pa (minced scallion/green onion): 1 teaspoon
* Deulkkaetgaru (perilla powder): 4 Tablespoons
* Sagwajeup (apple juice): 2 Tablespoons (Substitute: pear juice or water)
* Gyeondaryu (mixed nuts, crushed): 5 Tablespoons (e.g., walnuts, almonds, peanuts)
* **For Serving:**
* Chamoe (Korean melon): 1 medium, thinly sliced
* Yeongyang Buchu (Korean chives/garlic chives): 50g, roughly chopped (Substitute: regular chives or scallions)

## Steps to Prepare Deulkkaesamgyeopsalgwa Chamoessamjang

1. **Prepare the Pork Belly:** Pat the pork belly dry. Rub the entire surface with 3 Tablespoons of deulkkaetgaru, sliced garlic, and whole black pepper. Let it marinate for at least 15 minutes.
2. **Cook the Pork Belly:** Heat a non-stick pan over medium heat. Place the marinated pork belly in the pan and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through. Ensure internal temperature reaches 63°C (145°F). Remove from heat and let it rest for a few minutes before slicing into bite-sized pieces.

3. **Make the Chamoe Ssamjang:** While the pork cooks, prepare the ssamjang. In a medium bowl, combine all ssamjang ingredients: low-sodium doenjang, minced onion, minced garlic, toasted sesame seeds, sesame oil, minced green chili, minced red chili, chili powder, minced scallion, perilla powder, apple juice, and crushed mixed nuts. Mix thoroughly until well combined.

4. **Prepare the Chamoe and Chives:** Wash and thinly slice the chamoe. Wash and roughly chop the yeongyang buchu.
5. **Serve:** Arrange the sliced pork belly, chamoe, and yeongyang buchu on a serving platter. Serve immediately with the freshly made Chamoe Ssamjang. Enjoy by wrapping pork, melon, and chives in lettuce or perilla leaves, adding a dollop of ssamjang.

## History

Deulkkaesamgyeopsalgwa Chamoessamjang represents a modern twist on traditional Korean samgyeopsal, a beloved dish of grilled pork belly. While samgyeopsal has been a staple in Korean cuisine for centuries, often enjoyed with various ssamjang (dipping sauces) and fresh vegetables for wrapping (ssam), the addition of chamoe (Korean melon) to the ssamjang and perilla powder to the pork is a more contemporary innovation. Perilla, known as “deulkkae,” has deep roots in Korean culinary and medicinal traditions, valued for its nutty flavor and health benefits. Korean melon, a fruit primarily enjoyed fresh, brings a unique sweetness and crispness, transforming the traditional savory ssamjang into a lighter, more refreshing condiment perfect for balancing the richness of pork belly. This evolution reflects Koreans’ continuous effort to innovate within their culinary heritage, creating harmonious new flavors.

## Nutrition (per serving)

Based on official MFDS data, one serving of Deulkkaesamgyeopsalgwa Chamoessamjang provides:
* Calories: 491.8 kcal
* Carbohydrates: 27.2g
* Protein: 29.8g
* Fat: 30.6g
* Sodium: 878.9mg
* Sugars: 11.2g

## Tips

* **Mom’s Tip for Pork:** For extra crispy pork belly, score the skin side before cooking. Start cooking skin-side down over medium heat for 5-7 minutes, then flip and continue cooking. This renders the fat beautifully.
* **Balancing Ssamjang Flavor:** If you prefer a milder ssamjang, reduce the gochutgaru (chili powder) or omit the fresh chilies. For a sweeter profile, add a touch more apple juice or a pinch of sugar.
* **Chamoe Selection:** Choose a firm chamoe without blemishes for the best texture and sweetness. If Korean melon is unavailable, a crisp cucumber or even a less sweet variety of cantaloupe could be a creative alternative, though the flavor profile will differ slightly.
* **Resting the Pork:** Always allow the cooked pork belly to rest for 3-5 minutes before slicing. This helps the juices redistribute, resulting in more tender and flavorful meat.

## FAQ

**Q: Can I prepare the Chamoe Ssamjang in advance?**
A: Yes, the Chamoe Ssamjang can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. However, for the freshest taste and texture, it’s best consumed within 24 hours as the chamoe can release water over time.

**Q: What can I serve with Deulkkaesamgyeopsalgwa Chamoessamjang?**
A: This dish is typically enjoyed with fresh ssam (leafy greens for wrapping), such as red leaf lettuce, perilla leaves (kkaennip), or even steamed cabbage. A side of warm steamed rice and kimchi makes for a complete and traditional Korean meal.

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