Spicy Korean Pork Belly

23 Sep

Maangchi posted a Spicy Stir-Fried Pork (Doejibulgogi) recipe recently and I knew that I had to try it out. The pictures were making me drool! It was such a simple recipe and the only ingredient I had to buy was the pork belly. *Warning – pork belly skin is ridiculously hard to cut.* Make sure you have sharp knives. Freezing the pork before cutting also helps. If you don’t like eating all that fat, go for the leaner pork shoulder.


I’ll re-type the recipe here the way I made it. By leaving out the hot peppers and pepper flakes, the heat is mild but still there. Check out the link above for her video!

Spicy Korean Pork Belly
adapted from Maangchi

Ingredients:
2 lbs pork belly, sliced into 1/4″ pieces
1 onion, sliced
3 scallions, chopped
4 cloves garlic, minced
1/2 tsp fresh ginger, peeled and minced
1/3 cup Korean hot pepper paste
2 Tbsp brown sugar
1 Tbsp soy sauce
1/2 tsp black pepper
2 tsp toasted sesame oil

toasted sesame seeds
lettuce leaves for wrapping
cooked rice

Instructions:

1. Place all ingredients except for the sesame seeds and lettuce in a large, deep pan or wok.
2. Cook over high heat for 10-15 minutes, stirring to combine with a wooden spoon. Stir occasionally until pork is cooked through and onions are softened.
3. Serve with rice and use lettuce to wrap pork.
4. Eat!

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2 Responses to “Spicy Korean Pork Belly”

  1. cindy September 23, 2010 at 7:10 pm #

    i just ate 10 dumplings but now i’m hungry again. thanks.

  2. amanda October 4, 2010 at 12:33 am #

    drooooooll….my apartment just had KFC but now i’m hungry again. thanks.

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