Ingredients with Measurements:
- 1 lb. pork belly, sliced
- 2 cups cooked rice
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/2 onion, sliced
- 4 cloves garlic, minced
- 2 green onions, sliced
- 1 tbsp. gochujang (Korean red pepper paste)
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. sugar
- 1 tbsp. vegetable oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a bowl, mix together gochujang, soy sauce, sesame oil, sugar, garlic, and 1 tbsp. of vegetable oil.
2. Add sliced pork belly to the marinade and mix well. Let it marinate for at least 30 minutes.
3. Heat a non-stick pan over medium-high heat. Add the marinated pork belly and cook until browned and crispy, about 5-7 minutes.
4. In a separate pan, sauté sliced onions until translucent. Add julienned carrots and cook for another 2-3 minutes. Season with salt and pepper to taste.
5. To assemble the hoedeopbap, place a scoop of rice in a bowl. Add the cooked pork belly, sautéed vegetables, and julienned cucumbers on top.
6. Garnish with sliced green onions and serve.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 500
- Fat: 28g
- Carbohydrates: 40g
- Protein: 22g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add sliced mushrooms or zucchini to the sautéed vegetables.
- Top with a fried egg for extra protein.
Tips and tricks:
- Use a non-stick pan to prevent the pork belly from sticking.
- Make sure to slice the pork belly thinly for even cooking.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Store leftover hoedeopbap in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a traditional Korean stone bowl for an authentic presentation.
Garnishes:
- Sliced green onions
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Korean-style spinach salad
- Steamed dumplings
Troubleshooting advice:
- If the pork belly is not crispy enough, increase the heat and cook for a few more minutes.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Hoedeopbap is a Korean dish that traditionally features raw fish, but this recipe uses cooked pork belly instead.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Korean