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Recipe: Gochujang Pork Belly

3 Aug 2020
by Bryan

(2 persons)

350 grams pork belly
2 cloves of garlic
1 crop of butter lettuce

2 tablespoons Sempio's Gochujang
1 tablespoon Koon Chun Double Black Soy Sauce
1 tablespoon Koon Chun Premium Thin Soy Sauce
1 teaspoon Yeo's Pure Sesame Oil
1 tablespoon Nongshim Chili Pepper Powder
2 cups Jasmine Rice

Extra: Kimchi

First cut the garlic into pieces and then you can cut the pork into small strips.

Prepare a bowl with the wet ingredients, take two tablespoons of Sempio's Gochujang and put them in your bowl, add a tablespoon of Koon Chun Double Black Soy Sauce, a tablespoon of Koon Chun Premium Thin Soy Sauce and finally a teaspoon of Yeo's Pure Sesame Oil.

Add the chopped garlic to the bowl and then the pork pieces, adding another tablespoon of Nongshim Chili Pepper Powder, mix together and marinate for 20-30 minutes. The mixture should not be wet and not too dry.

While waiting for the marinade, you can prepare the rice. To always cook your rice well, the ratio is 1:2 cup of rice to cups of water.

Heat the skillet over medium heat with some sunflower oil (other oils are also suitable).

Now place the pork strips in the pan and let them fry until it becomes crispy (do not throw everything into the pan at once or the meat will become soft!)

After turning the strips over, let them cook until almost ready, then add the butter lettuce and kimchi, then start stir-frying till the pork is crispy on both sides.

Grab a bowl and scoop up the rice. Then add the pork. You can use white sesame seeds as a garnish.

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