Tested Recipe with Slight Adjustment Adapted from www.maangchi.com
550g pork belly (cut into bite-sized pieces)
1 medium onion (sliced)
3 stalk spring onion (sliced)
1 tbsp chopped garlic
1 tbsp chopped young ginger
1 green chilli (sliced diagonally)
¼ cup gochujang (Korean hot pepper paste)
1 ½ tbsp gochugaru (Korean hot pepper flakes)
2 tbsp demerara sugar
1 tbsp light soy sauce
¼ tsp ground black pepper
2 tsp extra virgin sesame oil
1 tsp toasted white sesame seeds
- In a non-stick skillet, add in all ingredients except toasted white sesame seeds.
- Heat up the pan over high heat.
- Mix and stir all ingredients with a wooden spoon, until the pork is cooked thoroughly. It’ll take about 10 minutes and the onion will look translucent and mushy when it’s done.
- Dish out to a serving bowl, garnish with toasted white sesame seeds and serve with rice, lettuce and perilla leaves.