Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1 cup water
- 1/4 cup sesame seeds
- 1/4 cup vegetable oil
- 1 lb pork belly, sliced
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. In a mixing bowl, combine the glutinous rice flour, sugar, salt, and water. Mix well until a smooth batter forms.
2. Heat a non-stick pan over medium heat and add the sesame seeds. Toast until fragrant and golden brown. Remove from the pan and set aside.
3. In the same pan, add the vegetable oil and heat over medium-high heat. Add the pork belly slices and cook until browned and crispy, about 5-7 minutes.
4. In a separate bowl, mix together the gochujang, soy sauce, honey, rice vinegar, garlic, and ginger. Add the sauce to the pan with the pork belly and stir until the pork is coated in the sauce. Cook for an additional 2-3 minutes.
5. Remove the pork belly from the pan and set aside. In the same pan, pour in the rice flour batter and cook until the edges start to curl up and the surface is set, about 3-4 minutes.
6. Flip the beonddeokju over and cook for an additional 2-3 minutes until both sides are golden brown.
7. Cut the beonddeokju into bite-sized pieces and top with the spicy pork belly. Garnish with green onions, cilantro, and toasted sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Non-stick pan over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 540
- Fat: 32g
- Carbohydrates: 48g
- Protein: 14g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef
- Gochujang can be substituted with sriracha or hot sauce
- Rice vinegar can be substituted with apple cider vinegar or white vinegar
Variations:
- Add vegetables such as bell peppers or mushrooms to the spicy pork
- Use different garnishes such as sliced jalapenos or pickled vegetables
Tips and tricks:
- Make sure the pan is hot before adding the pork belly to ensure a crispy texture
- Use a non-stick pan to prevent the beonddeokju from sticking
- Adjust the amount of gochujang to your desired level of spiciness
Storage instructions:
- Store leftover beonddeokju and spicy pork separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the beonddeokju in a non-stick pan over medium heat until heated through. Reheat the spicy pork in a separate pan or in the microwave.
Presentation ideas:
- Serve the beonddeokju and spicy pork on a platter with the garnishes arranged on top
- Serve with a side of kimchi or pickled vegetables
Garnishes:
- Chopped green onions
- Chopped cilantro
- Toasted sesame seeds
Pairings:
- Serve with a cold beer or a glass of chilled white wine
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the beonddeokju is sticking to the pan, add more oil to the pan before pouring in the batter
- If the pork belly is not crispy, increase the heat and cook for an additional 1-2 minutes on each side
Food safety advice:
- Make sure the pork belly is cooked to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Beonddeokju is a traditional Korean snack made from glutinous rice flour and water. It is often served with sweet or savory toppings.
Flavor profiles:
- The beonddeokju is soft and chewy with a slightly sweet flavor. The spicy pork belly adds a savory and spicy kick.
Serving suggestions:
- Serve as an appetizer or as a main dish with a side of rice and vegetables.
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Region: Korean