Dwaejigogi-bokkeum (Spicy Stir-fried Pork)
Crispy-Edged Pork Belly with Gochujang and Scallions
Thinly sliced pork belly renders its fat while absorbing gochujang's fermented complexity. The high heat creates caramelized edges while keeping the meat tender inside.
KoreanAsianDinnerQuick Meals
Ingredients
- 1 lbpork belly, cut into bite size pieces (1/8 inch thick)
- ¼ cupgochujang
- 1 tbspsoy sauce
- 1 tbspsugar
- 2 tbspgochugaru (Korean red pepper flakes)
- ¼ tspground black pepper
- 1 tbsptoasted sesame oil
- 5 garlic cloves, minced
- 1 tspfresh ginger, minced
- 1 medium onion, sliced
- 4 green onions, sliced
- 1 tsptoasted sesame seeds
Instructions
- Preheat a large skillet over medium-high heat until it's hot enough that a drop of water sizzles and evaporates immediately.
- Dump in the pork belly along with gochujang, soy sauce, sugar, gochugaru, black pepper, and sesame oil all at once.
- Use a wooden spoon to toss everything together vigorously, making sure each piece of pork gets completely coated in the sauce mixture. Let it cook for a few minutes until the pork starts releasing its fat.
- Toss in the garlic, ginger, onion, and green onions. Keep stirring and cooking for 12-15 minutes until the pork is completely cooked through, glistening with rendered fat, and developing crispy, caramelized spots along the edges.⏱ 15 min
- Slide everything onto a serving platter and scatter the sesame seeds over the top.
- Serve immediately with steamed rice, kimchi, fresh lettuce leaves, and ssamjang for wrapping.