Main ingredients 🥩
Frozen pork bellyCooking sugarMirinSoy sauceRed pepper powderMinced garlicBeef dashiMonosodium glutamateGinger juice
Okjubu Instant Red Cold Ssamjang Stir-Fry
A quick and simple grilled pork stir-fry using frozen pork belly, first seared to lock in savoriness, then quickly stir-fried with spicy-sweet sauce.
🙋 Recommended for
- ⭐ Those who want to quickly make a meat side dish without the hassle of marinating
- ⭐ Those looking to creatively and deliciously use frozen pork belly stored in their freezer
Ingredients needed 🛒3 servings
- Frozen pork belly 800g
- Cooking sugar 3 turns
- Mirin 2 tablespoons
- Soy sauce 2 tablespoons
- Red pepper powder 3 tablespoons
- Minced garlic 1 tablespoon
- Beef dashi 0.3 tablespoon
- Sugar 1 tablespoon
- Monosodium glutamate 2 pinches
- Ginger juice a little
Recipe 🍳
- Place 800g of frozen pork belly into a hot pan all at once, and begin searing while flipping continuously.
- Continue cooking until the meat is about 70–80% done and the surface turns golden brown.
- When fat and moisture start to release from the meat, swirl 3 turns of cooking sugar around the pan, coating the surface evenly.
- To eliminate any off-flavors, spread mirin around the pan in one full turn and continue stir-frying for 1–2 minutes.
- Add 2 tablespoons of soy sauce and 3 tablespoons of red pepper powder to the pan, giving the meat a rich reddish hue.
- Add minced garlic 1 tablespoon, beef dashi 1/3 tablespoon, sugar 1 tablespoon, monosodium glutamate 2 pinches, and ginger juice a little, one by one.
- Stir-fry over high heat until the sauce is evenly distributed and the broth thickens slightly, then finish.
- Add frozen pork belly to the pan and cook until about 70–80% done.
- Swirl cooking sugar and mirin around the pan to remove odors and add shine.
- Add soy sauce and red pepper powder to create an appetizing red color.
- Add minced garlic, sugar, dashi, monosodium glutamate, and ginger juice to season.
- Stir-fry vigorously until the flavors are well blended, then transfer to a serving dish.
Cooking tips 💡
- Always fully cook the meat before seasoning to prevent undercooking later.
- Adjust the amount of red pepper powder according to your preferred level of spiciness.
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