Ingredients with Measurements:
- 1 pound pork belly, sliced thinly
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice wine
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon myeolchi aekjeot (fermented anchovy sauce)
- 1/2 teaspoon black pepper
- 1/2 onion, sliced thinly
- 1/2 red bell pepper, sliced thinly
- 1/2 green bell pepper, sliced thinly
- 2 green onions, sliced thinly
- 1 tablespoon sesame seeds, toasted
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a large bowl, mix together gochujang, soy sauce, honey, rice wine, garlic, ginger, myeolchi aekjeot, and black pepper.
2. Add sliced pork belly to the bowl and mix well to coat the meat with the marinade. Let it marinate for at least 30 minutes or up to overnight in the refrigerator.
3. Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
4. Add sliced onion and bell peppers and stir-fry for 2-3 minutes until slightly softened.
5. Add marinated pork belly to the skillet and stir-fry for 5-7 minutes until the meat is cooked through and slightly caramelized.
6. Add sliced green onions and sesame seeds to the skillet and stir-fry for another minute.
7. Serve hot with steamed rice.
- Time:
Preparation time: 40 minutes (including marinating time)
- Cooking time: 10 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 470
- Total fat: 35g
- Cholesterol: 90mg
- Sodium: 760mg
- Total carbohydrates: 16g
- Dietary fiber: 2g
- Sugars: 10g
- Protein: 21g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Gochujang can be substituted with sriracha or other chili paste.
- Myeolchi aekjeot can be substituted with fish sauce.
Variations:
- Add sliced carrots, zucchini, or mushrooms for more vegetables.
- Use chicken or beef instead of pork.
Tips and tricks:
- Make sure to slice the pork belly thinly for even cooking.
- Toast sesame seeds in a dry skillet over medium heat until fragrant and lightly browned.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Leftovers can be stored 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 large bowl or platter with steamed rice on the side.
Garnishes:
- Sprinkle with additional sesame seeds and sliced green onions.
Pairings:
- Serve with Korean-style pickled vegetables (kimchi) or a simple cucumber salad.
Suggested side dishes:
- Steamed rice
- Korean-style pickled vegetables (kimchi)
- Cucumber salad
- Stir-fried vegetables
Troubleshooting advice:
- If the meat is not caramelizing, increase the heat and stir-fry for a few more minutes.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
- Myeolchijeot-dwaeji-bokkeum is a popular Korean dish that originated in the southern region of Korea.
Flavor profiles:
- Spicy, savory, slightly sweet, and umami.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Korean