1
Cut 300g of pork belly into bite-sized pieces, about 3 sections.
Pork Belly Kimchi Stir-fry
A recipe for pork belly kimchi stir-fry that combines pork belly with aged kimchi and a sweet and spicy sauce for a glossy, savory dish.
KoreanSide Dish
📝 9 steps
What You'll Need
Pork belly300g
Aged kimchi400g
Gochujang (red chili paste)1 tbsp
Red chili powder1.5 tbsp
Jin/Brewed soy sauce1 tbsp
Cooking wine1 tbsp
White sugar1/2 tbsp
Minced garlic1 tbsp
Minced ginger1/2 tsp
Cooking oila little
Green oniona little
Cheongyang chili pepper1
Instructions
2
Shake off the filling from 400g of aged kimchi and cut it into bite-sized pieces.
3
In a bowl, combine 1 tbsp gochujang, 1.5 tbsp red chili powder, 1 tbsp jin/brewed soy sauce, 1 tbsp cooking wine, 1/2 tbsp white sugar, 1 tbsp minced garlic, and 1/2 tsp minced ginger, mixing well to make the sauce.
4
Preheat a frying pan, add about a spoonful of cooking oil, and heat it up.
5
Place the sliced pork belly in the pan and sear until golden on both sides.
6
When the pork belly is about 80% cooked, push it to one side of the pan and stir-fry the sliced aged kimchi in the rendered fat.
7
When the aged kimchi is stir-fried until soft, add half of the prepared sauce and stir-fry the kimchi and pork belly together.
8
Stir-fry over medium heat, adding a spoonful or two of water as needed, until the kimchi and meat are well combined.
9
Add the sliced green onion and 1 Cheongyang chili pepper, stir-fry a little more, and finish.