SPICY KOREAN PORK BELLY
This spicy Korean pork belly recipe is a knockout combination of tingling spices and rich pork belly. This easy recipe uses very few ingredients but is so satisfying -- the pork belly just melts in your mouth!
Provided by Marissa
Time 30m
Number Of Ingredients 9
Steps:
- Take the cubes of pork belly and place in a pot. Cover completely with cold water.
- Cover and bring to boil. After reaching full boil, remove cover and boil for 5 minutes.
- Remove from stove and drain, rinsing immediately with cold water. Set aside to drain and cool completely
- While the pork is boiling, assemble the sauce ingredients (gochujang through garlic).
- Finely mince garlic. Add all sauce ingredients (gochujang, gochugaru, agave/sugar, mirin, soy sauce, and garlic) together and stir until combined.
- After pork has cooled enough to handle, slice each cube vertically (from fat side through to lean) into 1/4 inch slices. If there is pink remaining that is OK! We will be cooking again.
- Place a wok or pan over medium high heat. Once hot, add 2 Tbsp oil and wait until shimmering hot. Add the pork and cook until meat is just cooked through and no pink remains.
- Add the sauce and stir to combine with meat. Cook 2 more minutes.
- Remove from heat and add green onions.
- Serve with rice and kimchi.
Nutrition Facts : Calories 768 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 191 milligrams cholesterol, Fat 54 grams fat, Fiber 0 grams fiber, Protein 54 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 1537 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
SPICY KOREAN PORK BELLY (JEYUK BOKKEUM)
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.
Provided by Hooni Kim
Categories main-dish
Time 8h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- 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.
KOREAN GRILLED PORK BELLY (SAMGYEOPSAL) RECIPE BY TASTY
Can't get enough of BTS? Try one of Suga's favorite foods: Korean grilled pork belly (samgyeopsal). It's simple, quick, and packed with flavor. Try a bite with a slice of garlic, jalapeño, and the ssamjang dipping sauce; it's delicious!
Provided by Jasmine Pak
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the ssamjang: In a medium bowl, stir together the soybean paste, chile paste, mirin, sesame oil, garlic, and sugar.
- Make the salt & pepper sesame oil: In a small bowl, stir together the salt, sesame oil, and pepper.
- Heat a Korean barbecue griddle or large pan over medium-high heat. When the pan is hot, rub a piece of pork belly around the pan to grease with the melted fat, then arrange the pork belly in the pan in a single layer, working in batches to avoid overcrowding the pan. Cook until the pork belly is golden brown and crispy and the internal temperature reaches at least 145°F (63°C), 2-3 minutes per side.
- Cut the pork belly into bite-size pieces using kitchen shears, then arrange on a plate with the perilla leaves, red leaf lettuce, jalapeños, and garlic. Serve with the ssamjang and salt & pepper sesame oil.
- Enjoy!
Nutrition Facts : Calories 689 calories, Carbohydrate 3 grams, Fat 69 grams, Fiber 0 grams, Protein 10 grams, Sugar 2 grams
PRESSURE COOKER KOREAN SOY-GLAZED PORK BELLY
This hearty braise requires minimal ingredients and makes use of a pressure cooker to reduce hours of work into just 45 minutes of hands-off cooking. The pork belly soaks up the Korean-inspired marinade of soy sauce, garlic, ginger and scallions, and a good dose of black pepper balances the sweet-salty flavors. To finish, the cooking liquid is reduced into a silky sauce that glazes the meat. Serve the tender pork in crisp fresh lettuce cups to balance the richness of the meat. Leftovers can be chopped and reheated in tomato sauce for a quick and tasty Bolognese sauce.
Provided by Kay Chun
Categories dinner, grains and rice, meat, main course
Time 4h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a pressure cooker, combine soy sauce, scallions, sugar, garlic, ginger, mushrooms and 1 teaspoon black pepper, and mix well. Lightly season pork belly with salt and pepper, and add to cooker. Toss pork in the sauce, massaging the sauce into the meat. Arrange pork in an even layer on top of the sauce. Lock pressure cooker lid in place and set steam vent to sealing position. Select high pressure and cook for 30 minutes. Let pressure release naturally.
- Transfer pork and mushrooms to a large plate. Carefully pour liquid into a fat separator or large bowl and degrease. Return liquid to the pressure cooker. Using the sauté function, simmer until reduced to about 1/2 cup, 10 to 15 minutes.
- Meanwhile, thinly slice the mushrooms. Once the liquid is reduced, add the pork and mushrooms to the cooker and simmer, stirring, until warmed through and evenly coated in the sauce, about 3 minutes. Transfer to a serving platter and spoon the sauce on top.
- Serve with steamed rice, lettuce cups, kimchi and gochujang. Cut pork into bite-size pieces, wrap and enjoy.
SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams
More about "korean pork belly recipes"
KOREAN PORK BELLY (QUICK AND EASY!) - PINCH AND SWIRL
From pinchandswirl.com
5/5 (1)Total Time 35 minsCategory Main CourseCalories 667 per serving
BOSSAM (KOREAN PORK BELLY) RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 15Calories 686 per servingCategory Dinner, Entree, Lunch
KOREAN PORK BELLY RECIPE - ZENKIMCHI
From zenkimchi.com
BOSSAM (KOREAN BOILED PORK WRAP) RECIPE - KOREAN BAPSANG
From koreanbapsang.com
KOREAN PORK BELLY | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
KOREAN POTATO DUMPLING SOUP RECIPE & VIDEO - SEONKYOUNG …
From seonkyounglongest.com
15 PORK BELLY KOREAN BBQ RECIPE - SELECTED RECIPES
From selectedrecipe.com
KOREAN PORK BELLY RECIPES BY MAANGCHI
From maangchi.com
SAMGYEOPSAL (GRILLED KOREAN PORK BELLY) RECIPE + TIPS
From kimchimari.com
KOREAN PORK BELLY RECIPE | BEYOND KIMCHEE
From beyondkimchee.com
SPICY PORK BELLY BULGOGI | THE SUBVERSIVE TABLE
From thesubversivetable.com
KOREAN STYLE PAN-FRIED PORK BELLY – SPICE THE PLATE
From spicetheplate.com
39 EASY AND TASTY KOREAN PORK BELLY RECIPES BY HOME COOKS
From cookpad.com
MY NORTH KOREAN GRANDMOTHER'S BRAISED PORK BELLY
From thesubversivetable.com
KOREAN-STYLE PORK BELLY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
KOREAN BELLY PORK (WITH SAUCE) – FEAST GLORIOUS FEAST
From feastgloriousfeast.com
KOREAN OVEN ROASTED PORK BELLY RECIPE | DAILY COOKING QUEST
From dailycookingquest.com
BRAISED PORK BELLY KOREAN FOOD RECIPE
From koreanfoodrecipe.janghanpyung.com
BEST BOSSAM RECIPE (KOREAN PORK BELLY WRAPS) | BEYOND KIMCHEE
From beyondkimchee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love