Main ingredients
pork bellycabbageoniongreen oniongingerSichuan chilichili oilfermented black beanyellow soybean pastelo-gamma sauce
Jung Ji-sun's Huaguyuk
A Sichuan-style pork belly dish where crispy grilled pork belly is stir-fried with a spicy, balanced sauce made from Sichuan chili, yellow soybean paste, and fermented black bean in the perfect ratio.
Ingredients needed 2 servings
Recipe
Cooking tips
- When grilling the pork belly, make sure the exterior becomes firm and crisp like a cracker—this ensures the meat won’t feel greasy when later stir-fried with vegetables and sauce, while maintaining a satisfying chewiness.
- Combining yellow soybean paste and fermented black bean in a 1:2 ratio, then adding 1 tablespoon of lo-gamma sauce, creates a professional-grade Sichuan-style base that rivals any authentic Chinese restaurant version.
Recommended for
- Those looking to switch up their usual grilled pork belly or jeyuk bokkeum with a spicy, exotic Sichuan-style stir-fry alternative.
- Fans of the salty, pungent combination of fermented black bean and Sichuan sauce who want to create a bold, fiery soju pairing.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
