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