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

Ingredients & Substitutes

Instructions

1. 1

   Combine 3 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 4 minced garlic cloves, 1 tablespoon of minced fresh ginger, and 1 teaspoon of sugar in a large bowl to create the marinade.

2. 2

   Add 1.5 pounds of sliced pork belly to the marinade and ensure it is thoroughly coated, then let it marinate for at least 15 minutes.

3. 3

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

4. 4

   Add the marinated pork belly to the wok and stir-fry for 8-10 minutes until it is cooked through and slightly caramelized.

5. 5

   Stir in 2 cups of chopped aged kimchi and 1 pound of Korean rice cakes, continuing to cook for another 5-7 minutes, ensuring the rice cakes are tender and the flavors are well combined.

6. 6

   Serve the spicy gochujang pork belly stir-fry immediately, garnished with 3 chopped green onion stalks and 1 tablespoon of sesame seeds.