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Jeyuk Bokkeum (Spicy Stir Fry Pork)

I have a tub of Gochujang sitting in my fridge after my last round of success with Ojingeuh Bokkeum. This time I have attempted to make stir fry with pork belly and it turned out to be delicious as well. I notice that this stir fry with pork belly is less watery than the squid version which makes it really delicious to go with rice. I have adapted the recipe from elsewhere and added more vegetables to it. I also read that you can do this with hot bbq plate and makes the pork really juicy when the fat renders over the hot surface.

Recipe adapted from Korean Bapsang.

Ingredients

  • 2 strips of pork belly, with the outer skin discarded
  • 1 small onion thinly sliced
  • 3 scallions cut into 2-inch pieces
  • 1/2 carrot, juliened
  • 1/2 red capsicum, sliced into strips
  • Marinade:
    • 1 scallion chopped finely
    • 3 tablespoons Korean chili pepper paste (gochujang – adjust to your liking, but do not substitute)
    • 1 tablespoon Korean chili pepper flakes (gochugaru)
    • 2 tablespoons soy sauce
    • 1 tablespoon mirin
    • 1 teaspoon brown sugar
    • 1 tablespoon honey
    • 1 tablespoons sesame oil
    • 1 tablespoon minced garlic
    • 1 tablespoon grated ginger
  • Handful of toasted sesame seeds – optional

Steps

  1. Mix all marinade ingredients well. Combine the meat, onion, and scallions with the marinade and mix well. Leave it overnight in the fridge.
  2. Heat up 2 tablespoons of oil in a wok. When the wok is hot, toss the pork belly and stir fry for 3 minutes.
  3. Toss in the remaining vegetables and stir to combine well. Stir fry it for another 3 minutes until the carrot and capsicum has soften.
  4. Garnish with sesame seeds and serve it hot with white rice.
Cooksnaps

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