It’s three more sleeps to Chinese New Year! Are you excited?
We absolutely enjoy this dish at Moim in Desa Park City. At Korean restaurants, the pork belly is usually grilled to get that lovely caramelised char. Here’s our attempt to cook this at home with a skillet.
Try to get pork belly that’s already thinly sliced from the grocer/butcher to get that crispy charred goodness.
Also, quality kimchi is also a must for that rich and complex flavour.
It’s super easy – cook belly, add everything else, and garnish. All under 30 minutes.
For our recipe, we added mirin to sweeten the dish. Partly tangy, spicy and savoury – kimchi samgyeopsal 김치삼겹살 goes absolutely well with a bowl of warm rice.
As we got a block of pork, some of our slices were a bit chunky. One way to remedy this is to blanch the pork first – so the meat is hardened, making it easier to slice the meat. Or you could sear the meat first.
Check out our Instagram post here for more pictures and videos of our cooking process.
Stir-fry pork belly with kimchi 김치삼겹살 [Recipe]Course: Lunch, DinnerCuisine: KoreanDifficulty: Easy
Easy to cook stir-fry pork belly with kimchi.
1 tbsp cooking oil
500g pork belly, sliced thinly
1 onion, sliced
2-3 garlic cloves, sliced
2 tsp sugar
1 tsp salt
1 tbsp mirin
1 tbsp gochujang
1 scallion chopped, white and green parts separated
1 tsp sesame seeds, for garnish
- Heat up cooking oil in skillet over medium high heat. Add pork belly and cook until brown and caramelised.
- Add onion, garlic, white parts of scallion, kimchi, sugar, salt and mirin. Mix well and cook for 2-3 minutes.
- Add gochujang and mix well. Cook for 1-2 minutes.
- Remove and garnish with sesame seeds and green parts of scallion. Serve with white rice.