Pork Belly Powder — Turning Ssamjang into Jelly Transforms It into Fine Dining

Steps

1. 1

   Finely mince the roasted bacon with a knife to create pork belly powder

2. 2

   Combine soy sauce, mirin, and rice wine in a pot and bring to a boil, then turn off heat and steep katsuobushi for 5 minutes

3. 3

   Strain through a sieve, then add water and ssamjang; once it boils, add agar-agar and continue cooking

4. 4

   Cool completely until set into jelly, then blend until smooth and silky

5. 5

   In a wooden plant pot, layer ssamjang jelly, pork belly powder, black garlic, and ssam vegetables, then spray with truffle spray and sprinkle pepper

6. 6

   Line a saucer with dry ice, pour water to create a misty fog effect, and finish with a sprinkle of Maldon salt