Ingredients with Measurements:
- 1 lb pork belly, sliced thinly
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 cup chopped scallions
- 1/4 cup chopped onion
- 1/4 cup chopped carrots
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Skillet or wok
- Tongs or spatula
Step-by-step instructions:
1. In a large mixing bowl, combine gochujang, soy sauce, rice wine, honey, sesame oil, garlic, and ginger. Mix well.
2. Add sliced pork belly to the bowl and mix until the meat is well coated with the marinade. Let it marinate for at least 30 minutes, or up to overnight in the fridge.
3. Heat a skillet or wok over high heat. Add the marinated pork belly and stir-fry for 5-7 minutes, until the meat is cooked through and slightly caramelized.
4. Add chopped scallions, onion, carrots, and bell peppers to the skillet. Stir-fry for another 3-5 minutes, until the vegetables are slightly softened.
5. Season with salt and pepper to taste.
6. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to overnight
Cooking time: 10-12 minutes
5. Temperature:
High heat for stir-frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with pork loin or chicken breast.
- Gochujang can be substituted with sriracha or other chili paste.
- Rice wine can be substituted with dry sherry or white wine.
- Honey can be substituted with brown sugar or maple syrup.
Variations:
- Add sliced mushrooms or zucchini for extra vegetables.
- Use beef or tofu instead of pork.
- Make it less spicy by reducing the amount of gochujang.
Tips and tricks:
- Slice the pork belly thinly for quicker cooking and better absorption of the marinade.
- Use a non-stick skillet or wok for easier clean-up.
- Don't overcrowd the skillet or wok to ensure even cooking and caramelization.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over medium heat until heated through.
Presentation ideas:
Serve in a bowl with steamed rice and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Steamed rice, kimchi, and pickled vegetables
Suggested side dishes:
Japchae (Korean glass noodles), banchan (Korean side dishes), or a simple green salad
Troubleshooting advice:
- If the meat is sticking to the skillet or wok, add a little bit of oil to the pan.
- If the meat is not caramelizing, increase the heat and stir-fry for a few more minutes.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it's safe to eat.
- Wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Bulgogi is a popular Korean dish that typically consists of marinated beef or pork that's grilled or stir-fried. Takju-style refers to the addition of rice wine in the marinade, which adds a slightly sweet and tangy flavor to the dish.
Flavor profiles:
Spicy, sweet, savory, and slightly tangy
Serving suggestions:
Serve hot with steamed rice and a side of kimchi or pickled vegetables.
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Region: Korean