Delicious Korean BBQ doesn’t require a grill or tons of fuss! Hooni Kim will teach you how to get the right mix of spicy and sweet for this authentic pork stir-fry before caramelizing the meat to perfection, right on the stovetop.
| Level: | Easy |
| Total: | 8 hr 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds pork belly
- 5 cloves garlic
- 4 tablespoons sugar
- 2 tablespoons toasted sesame oil
- 4 tablespoons soy sauce
- 3 tablespoons sake, or any good white wine
- 2 tablespoons mirin
- 1 cup gochujang, Korean fermented red chile paste, available at Asian specialty stores or online
- 1 large onion
- 3 scallions
- 2 tablespoons vegetable oil, divided
- Steamed white rice, for serving
Instructions
- Marinade: The day before cooking, slice pork belly into bite-size pieces: 2-inch squares, ¼-inch thin. (Note: Cut the pieces thinner than shown in the video.) Set aside. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place in a mixing bowl along with the pork, sugar, sesame oil, soy sauce, sake, mirin, and gochujang. Mix the ingredients together and set aside.
- Peel and trim the onion, then slice in half. Cut each half into thin half-moon slices. Place the sliced onions on top of the pork mixture, but do not mix. Cover the bowl with plastic and marinate overnight in the refrigerator.
- Garnish: Prior to cooking, trim and discard scallion roots. Fill a bowl with water. Line up scallions in a flat, even layer and use a sharp knife to cut them thinly, employing a slicing motion, not a chopping motion. (Slicing with minimal pressure will keep the scallions bright and vibrant.) Place sliced scallions in water and move around to remove impurities. Drain in a colander, then wrap in a clean towel and squeeze out remaining liquid. Spread scallions on a paper towel-lined plate to further dry while cooking the pork.
- Pork: Remove marinated pork from refrigerator and mix in the onions. Heat a nonstick skillet over medium-high heat, 1 minute. Add ½ tablespoon oil and continue heating, 30 seconds. Add some of the pork and onion mixture in an even layer, making sure not to overcrowd the pan. Lower heat to medium and let the pork cook undisturbed until caramelized on one side, shaking the pan occasionally, 4–5 minutes. Flip meat over and cook the other side, 3–4 more minutes. Remove to a plate and repeat with remaining pork in batches. Garnish with scallions and serve with white rice.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 972 |
| Total Fat | 90 g |
| Saturated Fat | 30 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 17 g |
| Cholesterol | 109 mg |
| Sodium | 648 mg |
Reviews
I halved the recipe for the pork belly portion I had. And it is just way too much gochujang. Totally overpowered everything. No complexity at all. Sad about it 🙁
This was great recipe the only thing I would change is I would save some of the marinade before mixing with pork and warm up to put over pork and rice. Using a non stick pan is a must or I think this would be great on the grill
Delicious
Absolutely loved this. Very simple to assemble and cook. I served this in a bowl next to some Power Slaw (shaved vegetables) instead of over white rice. My husband practically licked the bowl clean.
Delicious!