Korean Pork Belly Recipe:
An incredibly flavorful main dish, Korean Pork Belly Recipe, may be prepared in just over 30 minutes, marinating time included. You’ll long for this meal, which is crispy on the outside and juicy on the inside.
Some of the top chefs and restaurants in the world are found in Korea, a country with a long culinary tradition extending back thousands of years. Geography, climate, and culture all have an impact on the nation’s food. Unctuous pig belly is a classic example of the substantial, satisfying nature of Korean cuisine.
This recipe for Korean Pork Belly is a fuss-free, really easy adaptation that I created from Maangchi’s gorgeous guidebook, Maangchi’s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine. Her dishes are simple to prepare and made with components that are readily available at most supermarkets. This utilizes honey instead of sugar, is a little milder than the recipe in the cookbook, and marinates the chicken for at least 10 minutes to deepen the taste.
Korean Street Toast (Gilgeori Toast)
- Before you start, freeze the pork belly for 15–30 minutes to make it easier to slice.
- Before cooking, the pork can be marinated for a full day in the refrigerator. You’ll have just 15 minutes left until dinnertime and the meat will have absorbed even more flavor.
- Serve on lettuce leaves or with cucumber slices for a cool contrast.
- 1 teaspoon minced fresh ginger
- 3 tablespoons Korean hot pepper paste
- 1 tablespoon Korean hot pepper flakes
- One tablespoon
- 1 tablespoon toasted sesame oil
Korean Spicy Noodles
- Honey1 tablespoon
- ¼ teaspoon freshly ground black pepper
- 1 pound pork belly cut into 2 to 3-inch slices
- 1 small onion halved
- 4 green onions cut into 2-inch pieces
- toasted sesame seeds for garnish
Instructions for Cooking:
- Ginger through black pepper are the first 7 ingredients to add in a medium bowl. Stir to blend. Add the pork belly, green onions, and onion slices. Stir well to coat everything equally, then set aside for 10 minutes.
- Pork belly mixture added to a sizable, heavy skillet over medium-high heat. Cook, stirring periodically, for 12 to 15 minutes, or until thoroughly cooked and crispy around the edges (let cook undisturbed for a few minutes at a time between stirring for the crispiest edges). Place on tray; if wanted, sprinkle with sesame seeds and green onions; then serve.