Ingredients with Measurements:
- 1 pound of pork belly, sliced into thin pieces
- 1 cup of jogi-jeot (salted baby clams)
- 1 onion, sliced
- 4 cloves of garlic, minced
- 2 tablespoons of gochugaru (Korean red pepper flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 1 tablespoon of water
- 1 green onion, chopped
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the jogi-jeot in cold water and drain.
2. In a bowl, mix together the gochugaru, soy sauce, sesame oil, sugar, and water.
3. In a large skillet or wok, heat the vegetable oil over medium-high heat.
4. Add the sliced pork belly and cook until browned, about 5 minutes.
5. Add the sliced onion and minced garlic and cook for another 2-3 minutes.
6. Add the jogi-jeot and the sauce mixture to the skillet and stir well.
7. Cover the skillet and let it simmer for 10-15 minutes, stirring occasionally.
8. Once the pork is cooked through and the jogi-jeot is tender, remove from heat.
9. Garnish with chopped green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 380
- Total fat: 28g
- Cholesterol: 80mg
- Sodium: 1200mg
- Total carbohydrates: 9g
- Dietary fiber: 1g
- Sugars: 5g
- Protein: 22g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Jogi-jeot can be substituted with other types of salted seafood, such as salted shrimp or salted fish.
Variations:
- Add sliced vegetables such as bell peppers or zucchini for extra flavor and nutrition.
- Use chicken or beef instead of pork for a different taste.
Tips and tricks:
- Be sure to rinse the jogi-jeot well to remove excess salt.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Let the dish simmer for longer if you prefer a thicker sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve in a traditional Korean stone bowl for an authentic presentation.
Garnishes:
- Chopped green onions or cilantro.
Pairings:
- Serve with steamed rice and kimchi for a complete Korean meal.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the dish is too salty, rinse the jogi-jeot again before adding to the skillet.
Food safety advice:
- Be sure to cook the pork thoroughly to avoid any risk of foodborne illness.
Food history:
- Jogi-jeot is a traditional Korean side dish made from salted baby clams.
Flavor profiles:
- Salty, spicy, savory.
Serving suggestions:
- Serve hot as a main dish or as a side dish with other Korean dishes.
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Region: Korean