Baek Jong-won's Pork and Vegetable Steamed Dish Recipe: A Healthy and Clean Korean Steamed Dish

Steamed Pork and Vegetable Medley (Dwaeji-gogi Modumjjim)is a dish where pork and various vegetables are simply steamed, preserving a light and savory flavor. It minimizes oil while maximizing umami, making it an enjoyable dish for everyone. Following Chef Baek Jong-won's recipe, you can achieve a deep flavor with a simple process.

Ingredients for Steamed Pork and Vegetable Medley (Serves 2)

Steamed Pork and Vegetable Medley

• Sliced Pork Sirloin (Hujis) 260g
• Bean Sprouts (Sukju) Approximately 1 and 1/3 cups (120g)
• Onion (Yangpa) Approximately 1/4 (60g)
• Shiitake Mushrooms (Pyo-gobeoseot) 2 (30g)
• Sweet Potato (Goguma) Approximately 1/7 (40g)
• Carrot (Danggun) Approximately 1/4 (50g)
• Chinese Cabbage (Cheonggyeongchae) 3 stalks (120g)
• Scallions (Jjokpa) 1/2 tbsp (2g)

Sauce

• Soy Sauce (Jin ganjang) 4 tbsp (40g)
• Rice Vinegar (Hwanmansikcho) 2 and 1/2 tbsp (20g)
• Granulated Sugar (Hwangseoltang) 1 tbsp (12g)
• Korean Chili Peppers (Cheongyang gochu) Approximately 1 and 1/2 (14g)
• Minced Garlic (Gan maneul) 2/5 tbsp (8g)
• Coarse Chili Powder (Geulgeun gochugaru) 1/4 tbsp (2g)

How to Make Steamed Pork and Vegetable Medley

1. Vegetable Preparation

1. Chinese Cabbage (Cheonggyeongchae)is cut into four long pieces or the stems are removed and cleaned.
2. Bean Sprouts (Sukju)are rinsed and drained.
3. Onion (Yangpa)and Shiitake Mushrooms (Pyo-gobeoseot)are julienned to 0.4cm thickness.
4. Sweet Potato (Goguma)and Carrot (Danggun)are thinly julienned to maintain texture.

2. Mixing Vegetables

1. In a large bowl, bean sprouts, onions, shiitake mushrooms, sweet potatoes, Chinese cabbage, and carrotsare mixed thoroughly.

3. Layering Vegetables and Pork on Steamer Rack

1. Place a steamer rackin the steamer. Then, layer the mixed vegetablesand sliced pork sirloin (hujis)alternately in 3 layers.

4. Steaming

1. Add enough water to the steamerso that it doesn't submerge the steamer rack, and bring to a boil.
2. Once boiling, place the steamer rack with the layered vegetables and pork into the steamer, cover, and steam for about 7 minutes.

5. Finishing

1. After 7 minutes, remove the steamer rack and sprinkle with finely chopped scallions.
2. Serve with the prepared sauceto complete the dish.

How to Make the Sauce

1. In a bowl, combine 4 tbsp soy sauce, 2 and 1/2 tbsp rice vinegar, 1 tbsp granulated sugar, finely chopped chili peppers, 2/5 tbsp minced garlic, and 1/4 tbsp coarse chili powder.Mix well.
2. Stir until the sugar is completely dissolved.

The Allure of Steamed Pork and Vegetable Medley

1. Healthy Cooking Method

• This steaming dish highlights the natural flavors of the ingredients without using oil, making it a guilt-free meal.

2. Harmony of Various Vegetables and Meat

• Bean sprouts, shiitake mushrooms, Chinese cabbage, and sweet potatoes create a delightful blend of textures and flavors, providing good nutritional balance.

3. Clean and Savory Sauce

• The sweet, sour, and spicy sauce enhances the savory taste of the pork.

Tip: Ways to Enjoy Steamed Pork and Vegetable Medley Even More

• Meat Selection
  • Using pork neck (moksal)or pork belly (samgyeopsal)instead of sirloin will result in a more tender and rich flavor.
• Adding More Vegetables
  • Adding enoki mushrooms, broccoli, or mint will enhance both flavor and nutrition.
• With Wrap Vegetables
  • Wrapping with cabbage, perilla leaves, or lettuce will add freshness and enhance the enjoyment.

Complete a healthy and light steamed dish using Chef Baek Jong-won’s Steamed Pork and Vegetable Medley recipe. Enjoy it with the sauce for an appetizing meal!