Solo Cooking God's Thinly Sliced Pork Belly and Large Green Onion Muchim
Quickly blanched thinly sliced pork belly in doenjang water, tossed with thinly sliced large green onion in a tangy, savory soy sauce dressing for a fast meat side dish
Ingredients needed 2 servings
Recipe
Cooking tips
- Blanch the thinly sliced pork belly briefly in boiling doenjang water, as cooking longer than 1 minute can make it tough.
- Slice the large green onion thinly so it blends naturally with the meat even with a short toss.
- Serve the finished muchim immediately as a rice side dish, just like the original.
Recommended for
- Those who want to quickly use up leftover thinly sliced pork belly in the freezer.
- Those looking for a meat side dish made by blanching instead of stir-frying.
- Those who want to enjoy tangy, savory large green onion muchim together with meat.
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