Ingredients with Measurements:
- 1 pound pork belly, sliced into thin pieces
- 1 cup kimchi, chopped
- 1/2 cup oisobakki (Korean rice cakes)
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey
- 1/4 cup water
- 1 green onion, sliced
- Sesame seeds, for garnish
Special equipment needed: None
Step-by-step instructions:
1. Soak the oisobakki in cold water for 10-15 minutes.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the pork belly and cook until browned and crispy, about 5-7 minutes.
4. Add the garlic and cook for another minute.
5. Add the kimchi, soy sauce, gochujang, honey, and water. Stir to combine.
6. Drain the oisobakki and add them to the skillet. Stir to coat with the sauce.
7. Cover the skillet and cook for 5-7 minutes, or until the oisobakki are tender and the sauce has thickened.
8. Garnish with sliced green onions and sesame seeds.
30 minutes
5. Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 420
- Fat: 32g
- Carbohydrates: 16g
- Protein: 17g
- Sodium: 780mg
- Sugar: 9g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Oisobakki can be substituted with other types of rice cakes or noodles.
- Kimchi can be substituted with other pickled vegetables.
Variations:
- Add vegetables such as sliced onions, bell peppers, or mushrooms.
- Use different types of meat or protein such as tofu or shrimp.
- Adjust the spiciness level by adding more or less gochujang.
Tips and tricks:
- Make sure to soak the oisobakki in cold water before cooking to soften them.
- Use a non-stick skillet to prevent sticking.
- Adjust the amount of sauce to your liking.
Storage instructions:
- Store leftovers 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 in a bowl with a sprinkle of sesame seeds and sliced green onions on top.
Garnishes:
- Sesame seeds and sliced green onions.
Pairings:
- Serve with steamed rice and a side of vegetables.
Suggested side dishes:
- Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the oisobakki are still hard after cooking, add more water and cook for a few more minutes.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Oisobakki is a type of Korean rice cake made from glutinous rice flour.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Korean