Korean•quick

Jeyuk Bokkeum (Korean Spicy Pork Stir-Fry)

Korean spicy pork stir fry recipe

Ingredients

800 g Korean pork belly slices (Samgyeopsal)
4 tbsp gochujang ((korean chili paste))
2+1/2 tbsp soy sauce
1+1/2 tbsp sugar (, I used raw sugar)
1 tbsp minced ginger
1 tbsp minced garlic
2 tbsp rice wine
1 tsp gochugaru ((korean chili flakes))
60 g red apple ((2.1 ounces), Fuji, Royal Gala and Pink lady is suitable for this)
60 g brown onion ((2.1 ounces))
4 sprinkles ground black pepper
10 leaves perilla leaves (, cut into strips)
90 g onion ((3.2 ounces), thinly sliced)
100 g carrots ((3.5 ounces), thinly sliced)
180 g cabbage ((6.3 ounces), thinly sliced)
110 g Korean rice cakes
Some cooking oil

1
Put the meat in a big bowl and add the marinades. Mix them well. Marinate the meat for at least 30 mins. (I marinated my meat overnight to deepen the flavour and tenderness. Refrigerate until needed.)
2
Separate the rice cakes (if they are stuck to each other). If they were kept in the fridge, soak them in warm/hot water for 10 to 20 mins to soften.
3
Heat the wok on high heat and add some oil. Add all the prepared ingredients together and stir them occasionally. Reduce the heat to medium half way through.
4
Once all ingredients are cooked serve them with some steamed rice.