How to Prepare Speedy Korean-Style Pork Belly Rice Bowl (with Gochujang)
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, How to Prepare Favorite Korean-Style Pork Belly Rice Bowl (with Gochujang). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Korean-Style Pork Belly Rice Bowl (with Gochujang), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean-Style Pork Belly Rice Bowl (with Gochujang) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Korean-Style Pork Belly Rice Bowl (with Gochujang) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can have Korean-Style Pork Belly Rice Bowl (with Gochujang) using 12 ingredients and 5 steps. Here is how you cook it.
I thought up this recipe after making some homemade gochujang.
This is flavored very assertively, so please adjust the amount of gochujang and soy sauce to your taste. You can use bok choy or spinach or whatever else you like instead of the vegetables listed here. For 2 servings. Recipe by kenken mama
Ingredients and spices that need to be Get to make Korean-Style Pork Belly Rice Bowl (with Gochujang):
- 300 grams Pork belly (thinly sliced for grilling)
- 1 dash of each Salt and pepper
- 1 tbsp ★Gochujang
- 1 tbsp ★Soy sauce
- 2 tbsp ★Sake
- 1 1/2 tsp ★ Honey (or sugar)
- 1/2 to 1 teaspoon ★ Garlic (grated)
- 1 tbsp ★ Water
- 1 Vegetable oil
- 2 medium ☆ Green bell peppers
- 1/4 of 1 medium ☆ Carrot
- 1 White sesame seeds
Instructions to make Korean-Style Pork Belly Rice Bowl (with Gochujang)
- I used thinly sliced meat as shown in the photo, but you can also buy a block of meat and slice it about 5 to 6 mm thick. Season with salt and pepper. Cut the peppers up into bite-sized pieces, and slice the carrot into thin rectangular pieces. Mix the ★ ingredients together.
- Heat a little oil (about a teaspoon) in a frying pan, and stir fry the vegetables. Take them out, and stir-fry the pork belly meat in the same frying pan.
- You don't have to cook the meat thoroughly at this time, since it will be cooked more a bit later. When it's about 80% cooked, take it out of the pan.
- Add the combined ★ ingredients to the frying pan. When it comes to a boil add the partially cooked pork in one go. When the meat is well coated with the sauce and shiny, and the sauce has reduced to about half, it's ready to go.
- Put some rice in a bowl, top with the vegetables and meat, drizzle on the sauce and sprinkle with some sesame seeds to finish. Garnish with some finely shredded Japanese leek (the white portion), if available.
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