Main ingredients 🥩
pork bellyChinese rollgreen oniongarliccabbagebell pepperbamboo shootdried shiitake mushroomchili oilsoy sauceoyster saucecooking winesoybean paste powder
Lee Yeon-bok's Hwe-gwotuk Burger
A unique Chinese-style burger featuring tender, boiled pork belly stir-fried with colorful vegetables and a spicy soybean paste sauce, sandwiched between soft Chinese rolls.
🙋 Recommended for
- ⭐ Those looking to try a different Chinese-style pork belly dish instead of regular grilled or boiled pork
- ⭐ People seeking an impressive and special fusion menu that will wow guests at home parties or dinner gatherings
Ingredients needed 🛒2 servings
- pork belly 300g
- Chinese roll (or flower bread) 2~4 pieces
- green onion 1 bunch
- garlic 4 cloves
- cabbage 2 sheets
- bell pepper 1/2 piece
- bamboo shoot a little
- dried shiitake mushroom 1 piece
- chili oil 2 tablespoons
- soy sauce 1/2 tablespoon
- oyster sauce 1 tablespoon
- cooking wine 1 tablespoon
- soybean paste powder (or zatjang powder) 3 tablespoons
- water a little
Recipe 🍳
- Boil pork belly in boiling water for about 30 minutes until fully tender, then cool slightly and slice thinly.
- Slice green onion diagonally and garlic into thin pieces. Cut cabbage, bell pepper, bamboo shoot, and dried shiitake mushroom into large pieces matching the size of the meat.
- Steam Chinese rolls (buns) in a steamer for about 10 minutes to make them soft and warm.
- Heat cooking oil in a pan, add sliced garlic and green onion, and sauté until golden to release fragrance.
- Once fragrant, add the boiled pork belly and pour 1/2 tablespoon of soy sauce around the edge of the pan to create a smoky flavor while stirring and frying together.
- Add the prepared cabbage, bell pepper, bamboo shoot, and dried shiitake mushroom to the pan, and quickly stir-fry over high heat to preserve the crisp texture of the vegetables.
- Add 1 tablespoon of oyster sauce and 1 tablespoon of cooking wine to enhance the savory depth of the meat and vegetables.
- Add 3 tablespoons of soybean paste powder (or zatjang powder), gradually adding a small amount of water while stirring to prevent burning, ensuring the ingredients and sauce blend well.
- Open the steamed Chinese rolls and generously fill them with the well-stirred Hwe-gwotuk mixture to complete.
- Boil pork belly for 30 minutes, slice thinly, and prepare vegetables into bite-sized pieces.
- Steam Chinese rolls in a steamer for 10 minutes until soft and warm.
- Sauté green onion and garlic in a pan, then add pork belly and soy sauce to build aroma.
- Add the prepared vegetables, oyster sauce, cooking wine, soybean paste powder, and a little water, then stir-fry together.
- Fill the steamed Chinese rolls generously with the stir-fried Hwe-gwotuk mixture.
Cooking tips 💡
- Hwe-gwotuk means 'meat returning to the pot,' referring to the process of boiling pork belly first to remove fat, then stir-frying it again for a tender and clean taste.
- Instead of the time-consuming step of frying fresh soybean paste in oil, using store-bought soybean paste powder or zatjang powder makes preparation easier while still delivering deep, rich flavor.
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