Steps

1. Cut 150g Daikon Radish and 60g Carrot into bite-sized pieces.
   🕒 01:45
2. Slice 200g Pork Belly Block into slightly thick pieces.
   🕒 02:30
3. Heat sesame oil in a pot and sauté 2 cloves Garlic until fragrant.
   🕒 02:50
4. Lightly season the sliced pork belly with salt to taste and stir-fry until the color changes.
   🕒 02:59
5. Add 100-150ml Cooking Sake (Rice Wine) to the stir-fried pork and garlic and reduce it quickly. (Key Tip!) Simmering with sake allows the pork's umami to become the broth.
   🕒 03:49
6. Once the soup becomes cloudy, add 3 and 1/2 cups Water, the cut 60g Carrot, and 150g Daikon Radish.
   🕒 04:43
7. Bring to a boil, then carefully skim off any scum.
   🕒 05:05
8. Add 1 tbsp Mirin (Sweet Rice Wine) and 1 tbsp Soy Sauce, and simmer until the meat is tender.
   🕒 05:22
9. Roughly chop the mitsuba.
   🕒 06:05
10. In a bowl, combine the chopped 1 bunch Mitsuba (Japanese parsley), [A] 1 tbsp Soy Sauce, and [A] 1 tsp White sesame seeds, toasted to make the topping sauce (Jam).
    🕒 06:20
11. In the final step, add 1 tbsp Sesame Oil and 1/2 Leek, and simmer briefly.
    🕒 06:49
12. Season to taste with salt to taste and coarsely ground black pepper to taste.
    🕒 07:31
13. Ladle the pork belly kkopppa over cooked rice in a bowl. Serve with the prepared topping sauce and Gochugaru (Korean chili flakes), Ichimi Togarashi (Japanese chili powder), etc., to taste. Enjoy!
    🕒 08:08