Dombegogi || Steamed Pork Slices, 돔베고기 Leave a comment

Dombe Gogi (돔베고기) is a traditional dish from Jeju Island, South Korea. The term “dombe” is a Jeju dialect word for “cutting board.” The dish gets its name because freshly boiled pork is served sliced on a wooden cutting board.

Key Characteristics of Dombe Gogi:

• Pork: It’s typically made with high-quality pork, often black pork (heukdwaeji, 흑돼지) which is a specialty of Jeju Island.
• Preparation: The pork is boiled for a long time in water, often with aromatics like garlic, ginger, and sometimes soybean paste to remove any gamey flavor and make it very tender.
• Taste and Texture: The result is incredibly tender pork with a savory flavor and less fat compared to grilled pork belly. The fat is often described as chewy.
• Serving: It’s served warm, sliced on a wooden board, and is meant to be eaten relatively soon after cooking to enjoy its optimal tenderness and flavor.
• Accompaniments: Dombe Gogi is usually eaten with various side dishes such as:
  • Salt (often just plain salt to appreciate the pork’s flavor)
  • Vinegar-soy sauce mixture
  • Salted anchovies (meljeot, 멜젓) – a very common accompaniment in Jeju
  • Aged kimchi
  • Garlic and chili peppers
  • Sometimes wrapped in leafy vegetables like lettuce or perilla leaves.

Why it’s special:

Dombe Gogi is considered a local delicacy of Jeju Island and is often served during special occasions or gatherings. The simplicity of the preparation highlights the quality of the pork.arvested. You’re more likely to find authentic versions of this dish in areas closer to the sea.

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