Korean Spicy Stir-Fried Pork Belly (Jeyuk Bokkeum)
Gochujang-marinated pork belly imparts a sweet and spicy flavor in this stir fry.
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Cooking tools:
- Blender
- Food processor
- Mixing bowl
- Refrigerator
- Cast iron skillet
- Stove
- Tongs
- Measuring spoon
- Measuring cup
- Serving bowl
- Spoon
- Paper towel
- Rice cooker
- Cutting board
- Chef's knife
- Saucepan
- Whisk
- Kitchen timer
- Colander
Ingredients
- 1 small white onion, puréed in a blender or food processor
- 1⁄4 cup gochujang (Korean red chile paste)
- 2 tbsp. gochugaru (Korean red pepper flakes)
- 2 tbsp. honey powder or brown sugar
- 2 tbsp. mirin
- 1 tbsp. light soy sauce
- One 1/2-inch knob of ginger, minced
- 3 garlic cloves, minced
- 1⁄2 lb. pork belly, sliced 1/8 inch thick
- 1⁄2 lb. pork shoulder, sliced 1/8 inch thick
- 3 tbsp. vegetable oil
- 2 tsp. toasted sesame seeds, for garnish
- 1 scallion, thinly sliced, for garnish
- Steamed rice, for serving
- Lettuce or perilla leaves, for wrapping (optional)
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