Spicy Gochujang Pork Belly Stir-fry with Kimchi and Rice Cakes

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 3 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, 2 tablespoons of mirin, 4 minced garlic cloves, 1 tablespoon of grated ginger, and 1 tablespoon of sesame oil to create the marinade.

2. 2

   Add 500 grams of sliced pork belly to the marinade, ensuring each piece is well coated, then let it marinate for at least 15 minutes.

3. 3

   Heat 2 tablespoons of cooking oil in a large wok or skillet over medium-high heat, then add 1 medium sliced onion and sauté for 3-4 minutes until softened.

4. 4

   Add the marinated pork belly to the skillet and stir-fry for 5-7 minutes until it is cooked through and lightly caramelized.

5. 5

   Stir in 1.5 cups of chopped kimchi and 250 grams of soaked Korean rice cakes, continuing to stir-fry for another 5-7 minutes until the rice cakes are tender and heated through.

6. 6

   Taste and adjust seasoning if necessary, then transfer the Spicy Gochujang Pork Belly Stir-fry to a serving platter.

7. 7

   Garnish the dish with 2 chopped scallions and 1 teaspoon of sesame seeds before serving immediately.