This is B’s current favourite dish – sour, savory, and spicy.
|Gochujang (Korean red pepper paste)||Gochugaru (Chili pepper flakes)|
|Sesame oil||Black pepper|
- Thinly slice the pork belly. I bought the club size pack from Costco and divide them into portions and freeze them. But feel free to use any kind of pork belly or meat alternatives such as beef, squid or pork.
- Mince the garlic and ginger
- Cut the green onions into 1-2 inch chunks
- Slice the onions
1. Fry the pork belly first to get rid of some of the fat and oil. You can soak up the extra oil with a paper towel if you want. You can also leave the oil for the flavour if you don’t mind the greasiness.
2. On medium heat, cook the onion, garlic and ginger until fragrant and translucent.
3. Throw in the pork belly and seasonings (sugar, soy sauce, black pepper, gochugaru, gochujang, sesame oil). I don’t usually follow a strict measurement for the seasonings, it’s all based on personal preference. Typically, I would add equal parts (about 1 tbsp) of soy sauce and sugar, and a big spoonful (1.5 tbsp) of gochujang. We like things spicy so I just dump the gochugaru out of the big bag. Drizzle some sesame oil on top.
4. On high heat, mix everything well in the wok and stir in the kimchi. Again, the amount of kimchi will be based on how tart you would like it to be.
5. Add some water to prevent burning and throw in the green onions. Let it boil until the liquid thickens. If you like more sauce then take it off the stove earlier.
6. Ta-da?! It doesn’t look that appealing in the wok, but you can garnish it with some fresh green onion for better presentation. It tastes amazing with a good bowl of steamed rice!
Also, it is an easy one dish meal to pack for lunch.