Korean Pork Belly
Adapted from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (a milder version)
Servings: 4 people
Ingredients
- 1 teaspoon minced fresh ginger
- 3 tablespoons Korean hot pepper paste (gochujang)
- 1 tablespoon Korean hot pepper flakes (gochugaru)
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1/4 teaspoon freshly ground black pepper
- 1 pound pork belly skinless, cut into 2 to 3-inch slices that are 1/8-inch thick
- 1 small onion halved and thinly sliced
- 4 green onions cut into 2-inch pieces, plus more for garnish
- toasted sesame seeds for garnish
Instructions
- Combine first 7 ingredients in a medium bowl (ginger through black pepper) and stir to combine. Add pork belly, onion slices and green onion; stir well to coat evenly and let stand 10 minutes.
- To a large, heavy skillet over medium-high heat, add pork belly mixture; cook, stirring occasionally until cooked through and crispy at the edges, 12 to 15 minutes (let cook undisturbed for a few minutes at a time between stirring for the crispiest edges). Transfer to platter and garnish with sesame seeds and green onion if desired; serve.
Video
Notes
- This is a milder version of the recipe from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine. Add another tablespoon of Korean hot pepper paste and double the Korean hot pepper flakes (or more) for a spicier version.
- Place pork belly in the freezer for 15-30 minutes for easier slicing.
Nutrition
Calories: 667kcal | Carbohydrates: 12g | Protein: 12g | Fat: 64g | Saturated Fat: 22g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Cholesterol: 82mg | Sodium: 326mg | Potassium: 368mg | Fiber: 1g | Sugar: 7g | Vitamin A: 749IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg
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