Spicy & Sweet Pork Belly Tteokbokki
Can’t decide between Tteokbokki and Jeyuk Bokkeum? Make this Pork Belly Tteokbokki!
Craving chewy tteokbokki AND spicy stir-fried pork? Here’s the perfect solution: Pork Belly Tteokbokki! This dish combines the best of both worlds. Thinly sliced pork belly cooks quickly and tenderly, coated in a fiery gochujang sauce that’s simply irresistible. It’s a fantastic side dish or a satisfying snack, perfect for those days when you just can’t make up your mind. Get ready for a flavor explosion!
Essential Ingredients
- 100g Pork Belly, thinly sliced
- 2 cups Tteokbokki Rice Cakes (tteokbokki tteok, soft type)
- 2 sheets Fish Cakes (eomuk), cut into bite-sized pieces
- 1/4 Onion, thinly sliced
- 1/2 Green Onion, cut into long strips (for garnish)
- 3 cups Water (or anchovy/kelp broth for extra flavor)
- A little Cooking Oil (for stir-frying)
Sauce Ingredients
- 3 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 1 Tbsp Cheongju (rice wine for cooking, or mirin)
- 1 Tbsp Minced Garlic
- A pinch of Salt (to taste)
- A little Sesame Oil (for finishing)
- A pinch of Black Pepper
- 3 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 1 Tbsp Cheongju (rice wine for cooking, or mirin)
- 1 Tbsp Minced Garlic
- A pinch of Salt (to taste)
- A little Sesame Oil (for finishing)
- A pinch of Black Pepper
Cooking Instructions
Step 1
Start by preparing your vegetables. Peel and thinly slice the 1/4 onion into strips. Cut the 1/2 green onion into long strips for garnish. Cut the 2 fish cakes into bite-sized pieces, about 2-3 cm wide.
Step 2
Now, let’s make the delicious sauce! In a bowl, combine 3 tablespoons of gochujang, 1/2 tablespoon of gochugaru, 1 tablespoon of sugar, 1 tablespoon of cheongju, and 1 tablespoon of minced garlic. Mix well. Season with a pinch of salt and black pepper to your liking. Add the 100g of thinly sliced pork belly to the sauce and toss to coat evenly. Let it marinate for about 10 minutes for the flavors to meld.
Step 3
Heat a wide pan or wok over medium heat with a little cooking oil. Add the marinated pork belly and stir-fry until it’s mostly cooked through and has lost its pink color. Then, add the 2 cups of tteokbokki rice cakes, the cut fish cakes, and the sliced onion. Stir-fry for another 2-3 minutes until everything is well combined.
Step 4
Pour in the 3 cups of water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 5-7 minutes, or until the rice cakes are soft and the sauce has thickened slightly. Stir occasionally to prevent the rice cakes from sticking to the bottom of the pan. Transfer the delicious Pork Belly Tteokbokki to a serving plate, generously top with the reserved green onion strips, and drizzle with a little sesame oil for extra aroma and flavor. Enjoy your culinary creation!
