Ingredients with Measurements:
- 1 pound pork belly, sliced into thin pieces
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice wine
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 2 green onions, thinly sliced
- 1/4 cup kimchi, chopped
- 1 tablespoon vegetable oil
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, mix together soy sauce, gochujang, honey, sesame oil, rice wine, garlic, ginger, and black pepper.
2. Add pork belly slices to the bowl and mix well to coat evenly.
3. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or overnight.
4. Heat a large skillet over medium-high heat and add vegetable oil.
5. Add the marinated pork belly slices to the skillet and cook for 5-7 minutes, stirring occasionally, until the pork is cooked through and caramelized.
6. Add green onions and kimchi to the skillet and stir to combine.
7. Cook for an additional 2-3 minutes until the green onions are wilted and the kimchi is heated through.
8. Serve hot with rice.
Preparation time is 10 minutes and cooking time is 10-15 minutes.
5. Temperature: Medium-high heat.
Serving size: 4 servings.
Nutritional information:
- Calories: 420
- Fat: 34g
- Carbohydrates: 9g
- Protein: 18g
- Sodium: 650mg
- Sugar: 6g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Honey can be substituted with brown sugar or maple syrup.
- Rice wine can be substituted with white wine or apple cider vinegar.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
Variations:
- Add sliced mushrooms or bell peppers to the skillet for extra flavor and texture.
- Use chicken or beef instead of pork.
- Make it vegetarian by using tofu or tempeh instead of meat.
Tips and tricks:
- Use a non-stick skillet to prevent the pork from sticking to the pan.
- Don't overcrowd the skillet, cook the pork in batches if necessary.
- Adjust the amount of gochujang to your preferred level of spiciness.
Storage instructions: Store leftover Injo Kogi-Style Spicy Pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat in the microwave or on the stove until heated through.
Presentation ideas: Serve the Injo Kogi-Style Spicy Pork in a bowl with rice and garnish with sliced green onions and sesame seeds.
Garnishes: Sliced green onions and sesame seeds.
Pairings: Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes: Stir-fried vegetables, steamed rice, or Korean-style pickled vegetables.
Troubleshooting advice:
- If the pork is not caramelizing, increase the heat and cook for a few more minutes.
- If the pork is sticking to the pan, add a little more oil to the skillet.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history: Injo Kogi-Style Spicy Pork is a Korean dish that originated in the city of Incheon. It is a popular street food in Korea and is often served with rice and pickled vegetables.
Flavor profiles: Injo Kogi-Style Spicy Pork is sweet, spicy, and savory with a caramelized exterior and tender, juicy interior.
Serving suggestions: Serve the Injo Kogi-Style Spicy Pork as a main dish for lunch or dinner.
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Region: Korean