Modu Recipes

Jung Ho-young's Pork Belly and Soybean Sprouts Stir-Fry

Pan-sear thick-cut pork belly over high heat to draw out rich, savory fat, then quickly stir-fry fresh vegetables and soybean sprouts with oyster sauce to maximize crispness.

🙋 Recommended for

  • ⭐ Those who want to recreate a premium izakaya-style main dish using only affordable thick-cut pork belly and one bag of soybean sprouts.
  • ⭐ Home cooks who’ve repeatedly ended up with limp, soggy soybean sprouts and watery dishes when making this recipe.
  • ⭐ Anyone seeking a satisfying, hearty side dish that takes no more than 10 minutes to prepare, doubles as a great accompaniment for rice, beer, or soju after a long day.

Ingredients needed 🛒2 servings

  • appropriate amount of thick-cut pork belly
  • 1 bag of soybean sprouts (generously measured)
  • 1/2 onion
  • handful of cabbage
  • small amount of green onion
  • appropriate amount of oyster sauce
  • small amount of black pepper
  • small amount of sesame seeds

Recipe 🍳

  1. Slice onion and cabbage into long, thick strips that match the size of the meat. Cut green onion into finger-length pieces.
  2. Heat a frying pan over high gas flame until very hot. Place the thick-cut pork belly directly into the pan without adding any oil.
  3. Continue cooking over high heat until the internal bloodiness is completely gone and the surface turns golden brown, stirring frequently to draw out rich pork fat.
  4. Once plenty of savory pork fat has rendered, add the pre-sliced onion and cabbage, coating them evenly in the fat and stir-frying until the surface softens slightly.
  5. Immediately after, pour in the washed soybean sprouts that have been thoroughly drained of water. Do not add salt at this stage.
  6. As soon as the soybean sprouts begin to absorb the pork fat and just barely lose their crispness, add oyster sauce and sprinkle black pepper.
  7. Stir rapidly over high heat to mix all ingredients immediately, ensuring the sprouts don’t become soggy.
  8. Once the oyster sauce is evenly coated, add the sliced green onion and gently toss once to incorporate residual heat, then turn off the heat immediately.
  9. Serve by piling the finished pork belly and soybean sprouts generously into a bowl, then sprinkle toasted sesame seeds evenly on top before presenting at the table.
  1. Place thick-cut pork belly directly into a scorching-hot pan without oil, searing it over high heat until fully cooked and rich fat is well-rendered.
  2. Add onion and cabbage to the pan and stir-fry together with the pork fat, then add soybean sprouts generously and stir quickly over high heat without sauce.
  3. As soon as the soybean sprouts lose just a hint of their crispness, add oyster sauce and black pepper, stir vigorously, then add green onion and finish immediately by turning off the heat.

Cooking tips 💡

  • The pork belly must be fully cooked before adding the soybean sprouts. Since the sprouts need to stay crisp, they spend minimal time on the heat—any undercooked pork will result in uneven texture.
  • Never add sauce or salt before the soybean sprouts are fully immersed in the fat. Doing so triggers osmosis, causing rapid water release from the vegetables, resulting in excess broth and a bitter, raw flavor instead of crisp freshness. Seasoning should be added only at the final moment.
  • The entire process must be completed over consistently high heat—never reduce the flame. This high-speed, intense cooking technique is key to achieving the crisp, clean texture characteristic of professional izakaya-style stir-fried soybean sprouts.

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