Perfectly Balanced! Super Simple Pork Belly Rice Bowl
Delicious Pork Belly Rice Bowl Without Baek Jong-won’s Soy Sauce
Are you wondering how to use up leftover pork belly? Introducing a ‘Super Simple Pork Belly Rice Bowl’ recipe that anyone can easily make with common pantry ingredients, no need for special soy sauce! Try using the leftover pork belly from the previous day’s meal! The savory pork belly, crisp vegetables, and savory special soy sauce sauce combine to create a flavor that’s incredibly addictive. With just a spoonful, you can enjoy a rich, satisfying meal that feels like you’re eating a delicious wrap. The irresistible sweet and salty flavors combined with the freshness of the vegetables create a fantastic harmony, making this rice bowl a hearty and delicious meal. We’re sharing this easy recipe and its wonderful taste that anyone can follow without complex steps!
Main Ingredients
- Pork belly slices (daepae samgyeopsal) 20 strips (approx. 300-400g)
- Green onion 1/2 stalk
- Onion 1/2
- Garlic 5 cloves (or 5 large chopped cloves)
- Green chili pepper 1 (or mild green pepper)
- Red chili pepper 1
- Perilla leaves 5 leaves
- Warm cooked rice 1 bowl
- Sesame oil 1/2 Tbsp
- Toasted sesame seeds 1/2 Tbsp
Special Soy Sauce
- Water 6 Tbsp
- Soy sauce 4 Tbsp
- Sugar 2 Tbsp
- Oyster sauce 1 Tbsp
- Mirin (or cooking sake) 1 Tbsp
- Black pepper 1/3 Tbsp
- Water 6 Tbsp
- Soy sauce 4 Tbsp
- Sugar 2 Tbsp
- Oyster sauce 1 Tbsp
- Mirin (or cooking sake) 1 Tbsp
- Black pepper 1/3 Tbsp
Cooking Instructions
Step 1
Prepare the vegetables: First, finely chop the green chili pepper. Slice the green onion in half lengthwise and then cut into 5cm lengths. Chop the garlic coarsely or slice it into large pieces. Having your ingredients prepped like this will allow you to proceed quickly without any interruptions during cooking.
Step 2
Thinly julienne the onion and perilla leaves. Finely chop the red chili pepper as well. In a bowl, combine the julienned onion, perilla leaves, and chopped red chili pepper with 1/2 Tbsp of sesame oil and gently toss. This prevents them from sticking together and adds a wonderful aroma.
Step 3
Lightly grease a frying pan with cooking oil. Add the coarsely chopped garlic and sauté over medium-low heat until fragrant and lightly browned. Sautéing the garlic until it turns a light brown color and releases its aroma will deepen its flavor. Be careful not to burn it!
Step 4
In the same pan used for the garlic, add the pork belly slices. Pork belly cooks quickly because it’s thin, so it’s best to cook it over medium heat rather than high heat to ensure even cooking. Use chopsticks or a spatula to separate the slices as they cook so they don’t clump together.
Step 5
When the pork belly is about halfway cooked, pour in all of the prepared soy sauce mixture. Stir-fry over medium heat, allowing the sauce to coat and cook into the pork. As the sauce reduces, it will develop a delicious flavor.
Step 6
Once the sauce has reduced to a glossy consistency and infused the pork belly, add the chopped green chili peppers and green onions. Stir-fry quickly over high heat for about 1 minute, just enough to retain the crisp texture and fresh aroma of the vegetables. Overcooking will make the vegetables mushy.
Step 7
Serve a generous portion of warm rice in a bowl. Top with the delicious soy-sauce-glazed pork belly. Finally, artfully arrange the onion, perilla leaves, and red chili peppers (tossed with sesame oil) over the pork. Sprinkle with toasted sesame seeds for the finishing touch. Your impressive Pork Belly Rice Bowl is ready! Enjoy mixing and eating!
