Baek Jong-won's Kkwarigochu Stir-fried Pork Belly
A stir-fry that first browns pork belly, then sequentially fries large green onion, brown sugar, garlic, and Jin-ganjang in the rendered fat, and finishes with a quick toss of kkwarigochu and cheongyang chili peppers to preserve their crunch.
Ingredients needed 2 servings
Recipe
Cooking tips
- Cheongyang chili peppers add heat, so you can omit them if you prefer a non-spicy dish.
- Instead of pork belly, you can use thinly sliced pork foreleg, pork neck, pork for bulgogi, or ground pork.
- Instead of minced garlic, you can crush whole garlic cloves with the side of a knife and roughly chop them to enhance the garlic's texture and aroma.
- If you want a deeper color and the characteristic flavor of Chinese-style stir-fries, add a small amount of Chinese dark soy sauce along with the Jin-ganjang.
Recommended for
- Those who want to enjoy pork belly in a stir-fry rather than simply grilled.
- Those who love meat dishes that highlight the aroma and crisp texture of kkwarigochu.
- Those looking for a simple one-pan side dish or drinking snack.
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