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.
Spicy Korean Pork Belly
adapted from Maangchi
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
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.