Spicy & Sweet Gochujang Pork Belly Stir-fry (Daepae Samgyeopsal)
Easy Gochujang Pork Belly Stir-fry Recipe: Learn How to Make the Perfect Sauce
Savor the rich flavor of pork fat sizzling with this Gochujang Pork Belly Stir-fry! Using thinly sliced pork belly makes it easy for children to eat and cooks quickly. You can even use frozen pork belly straight from the freezer, which is incredibly convenient! Enjoy this irresistible dish that pairs perfectly with rice.
Main Ingredients- 700g thinly sliced pork belly (Daepae Samgyeopsal)
- 1 onion, sliced or roughly chopped
- 1 large green onion, thinly sliced diagonally
- 40g carrot, thinly sliced or julienned
- 1 Tbsp sugar
- 1 Tbsp toasted sesame seeds (for garnish)
Flavorful Sauce- 3 Tbsp Korean chili powder (Gochugaru)
- 2 Tbsp Korean chili paste (Gochujang)
- 5 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (Maesil Cheong)
- 2 Tbsp cooking wine (Mirin or Cheongju)
- 2 Tbsp corn syrup or oligosaccharide
- 3 Tbsp Korean chili powder (Gochugaru)
- 2 Tbsp Korean chili paste (Gochujang)
- 5 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (Maesil Cheong)
- 2 Tbsp cooking wine (Mirin or Cheongju)
- 2 Tbsp corn syrup or oligosaccharide
Cooking Instructions
Step 1
Start by preparing 700g of frozen, thinly sliced pork belly (Daepae Samgyeopsal). Using it directly from the freezer prevents excessive splattering and keeps the meat from clumping together, making it easier to cook.
Step 2
Let’s prepare the vegetables to stir-fry with the pork. Thinly slice the green onion diagonally. Slice the onion into strips or rough chunks, and thinly slice or julienne the carrot for color.
Step 3
Now, let’s make the star of this delicious stir-fry: the sauce! In a bowl, combine 3 Tbsp Gochugaru, 2 Tbsp Gochujang, 5 Tbsp soy sauce, 2 Tbsp cooking wine, 1 Tbsp plum extract, and 1 Tbsp minced garlic. Mix everything well to create a flavorful sauce. (Note: The original recipe listed Gochujang twice, so it’s been adjusted to one inclusion here.)
Step 4
Heat a deep pan or wok over high heat until it’s thoroughly hot. Add the frozen pork belly and stir-fry until it’s partially cooked. Once about half cooked, add 1 Tbsp of sugar; this helps to remove any gamey smell and enhances the flavor. Continue to stir-fry until the pork is nicely browned and crispy.
Step 5
At this point, you’ll notice a good amount of pork fat rendering from the thinly sliced belly. How you handle this fat can change the outcome of your dish. You can drain it for a cleaner, lighter flavor, or keep it to create a richer, more savory taste by evaporating the moisture. For today’s recipe, we’ll keep the fat to build a deeper flavor.
Step 6
Keeping the rendered fat in the pan, once the pork is fully cooked, pour in all the prepared sauce. Stir well to coat the pork evenly with the sauce and continue to stir-fry.
Step 7
Now, add the prepared vegetables (onion and carrot) to the pan. Stir-fry them together with the delicious sauce, ensuring everything is well combined. It’s important to cook until the vegetables are slightly tender but still retain some bite.
Step 8
The sound of the sauce sizzling and cooking in the pork fat is incredibly appetizing! Stir-fry until the vegetables are softened but not mushy. Be careful not to overcook them.
Step 9
Once the pork, sauce, and vegetables are well incorporated, add the sliced green onions. If you like, add a pinch of black pepper and give it a quick stir-fry. The fresh aroma of the green onions will further enhance the dish’s flavor.
Step 10
Finally, add 2 Tbsp of corn syrup or oligosaccharide to finish. This will add a lovely sheen and a touch of sweetness, making the sauce cling beautifully to the pork and look even more appealing.
Step 11
Your delicious Gochujang Pork Belly Stir-fry is ready! Serve it generously over hot rice for a fantastic rice bowl, or enjoy it wrapped in fresh lettuce leaves with accompaniments. It’s a wonderful meal that the whole family will love. 🙂
