Main ingredients 🥩
pork bellyoniongreen onionsoy saucerice winemirinminced garlicminced gingereggscallion
Jung Ho-young's Grilled Pork Belly Butadon
A simple Japanese-style pork bowl made by grilling pork belly until golden and simmering it in a homemade soy sauce with ginger flavor.
🙋 Recommended for
- ⭐ Those who want to enjoy a professional-style Japanese donburi at home with minimal effort
- ⭐ Home cooks looking to create a fancy solo meal using leftover pork belly
- ⭐ Anyone seeking a sweet-savory dish that appeals to all ages
Ingredients needed 🛒1 servings
- pork belly 200g
- onion 1/4
- green onion 1/2
- soy sauce 50cc
- rice wine 50cc
- mirin 100cc
- minced garlic 1/2 tablespoon
- minced ginger 1/2 tablespoon
- pepper a pinch
- rice 1 bowl
- egg yolk 1
- scallion a pinch
Recipe 🍳
- In a pot, combine soy sauce 50cc, rice wine 50cc, mirin 100cc, half a tablespoon of minced garlic, and half a tablespoon of minced ginger. Bring to a gentle boil to make the butadon sauce.
- Cut the pork belly into bite-sized pieces, and slice the onion and green onion into suitable cooking sizes.
- Place the pork belly in a heated pan without oil and fry until fully cooked and golden brown.
- Once the surface turns golden, add the prepared onion and green onion, sprinkle a little pepper, and stir-fry until the vegetables are just cooked through.
- When all ingredients are evenly cooked, add about four spoonfuls of the prepared sauce (measured with a rice spoon) and stir-fry gently to allow the sauce to coat the meat and vegetables thoroughly.
- Serve warm rice in a bowl and generously top it with the seasoned pork and vegetable mixture.
- Place a single egg yolk in the center of the bowl and sprinkle with finely chopped scallions for a clean finish.
- Mix soy sauce, rice wine, mirin, garlic, and ginger, then bring to a boil to prepare the bowl sauce.
- Fry the pork belly in a pan, then add onion, green onion, and pepper, and stir-fry with four spoonfuls of sauce.
- Place the pork mixture on top of rice, then add egg yolk and scallions.
Cooking tips 💡
- Never add sauce before the pork is fully cooked—otherwise, raw odors may remain.
- You can use chadolbok or thinly sliced pork for bulgogi instead of pork belly for equally delicious results.
- Add the sauce gradually, adjusting based on the thickness of the meat and your personal taste.
- For a richer, creamier texture, mix the egg yolk into the meat and rice right before eating.
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