Jung Ho-gyun's Dry Spicy Stir-fried Pork Belly

Name: Jung Ho-gyun's Dry Spicy Stir-fried Pork Belly
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 400g pork belly; 2 tbsp minced garlic; 1 tsp minced ginger; 1.5 tbsp gochujang; 2 tbsp gochugaru; 1 tbsp Jin-ganjang; 1 tbsp oyster sauce; 1 tbsp starch syrup; 2 potatoes; 1 cup fresh cream or milk; 1 tbsp butter; a few perilla leaves

Crispy stir-fried pork belly without excess sauce, served with a creamy potato dip for a spicy and savory twist on jeyuk bokkeum

35 min Difficulty Normal Meat & mains

Main ingredients

pork belly minced garlic ginger gochujang gochugaru Jin-ganjang oyster sauce potato fresh cream butter

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pork belly minced garlic ginger gochujang gochugaru Jin-ganjang oyster sauce potato fresh cream butter

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Detailed recipe

Quick recipe

Cooking tips

Removing the rendered pork belly fat prevents the seasoning from burning and achieves the characteristic crispy texture of dry-style jeyuk.
Dipping the spicy stir-fried pork belly into the creamy potato sauce neutralizes the heat and makes it an even more special dish.

Recommended for

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Those who want to try a unique dipping combination of spicy meat dish and smooth potato sauce.

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Jung Ho-gyun's Dry Spicy Stir-fried Pork Belly

Main ingredients

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