Main ingredients 🥩
pork bellygreen onionrice cake (tteok)gochujangoyster saucetonkatsu sauce
Solo Cooking God Spicy Pork Belly Stir-Fry
Grill thick pork belly with green onions to infuse the rich flavor of green onion oil, then stir-fry with a spicy-sweet homemade charcoal-grilled chicken-style sauce and rice cakes until perfectly caramelized.
🙋 Recommended for
- ⭐ Those who love the addictive, mouth-watering spicy flavor of famous charcoal-grilled chicken-style sauces like Jikoba
- ⭐ People looking to break away from ordinary grilled pork belly or jeyuk bokkeum and try something unique with bold, layered flavors
- ⭐ Anyone seeking the ultimate home bar snack—spicy, fatty, and perfectly paired with cold beer or soju
Ingredients needed 🛒2 servings
- thick pork belly 400g
- green onion 1 large
- rice cake (tteok) handful
- gochujang 1 tablespoon
- oyster sauce 1 tablespoon
- tonkatsu sauce 1 tablespoon
- sugar 1 tablespoon
- red pepper powder 1 tablespoon
- minced garlic 1 tablespoon
- beer 1 tablespoon
- black pepper generously
- toasted sesame seeds a little
Recipe 🍳
- Cut the thick pork belly into bite-sized pieces for easy eating.
- Chop one large green onion into large chunks to allow maximum fragrance to release.
- Place the prepared pork belly and green onion in a pan and grill over high heat, spreading them out evenly.
- As the pork belly releases its natural pork fat, the green onion will be cooked in the fat, creating a rich green onion oil flavor and a subtle smoky aroma.
- Press down on the green onion repeatedly with your cooking tool to squeeze out the juice and enhance the flavor of the meat.
- When the pork belly turns a deep brown color and is fully cooked, remove and discard the charred green onion carefully.
- Add gochujang, oyster sauce, tonkatsu sauce, sugar, red pepper powder, and minced garlic—each 1 tablespoon—to the pan, and sprinkle black pepper generously.
- Pour in 1 tablespoon of cold beer and add the rice cake handful.
- Reduce the heat slightly and gently stir-fry until the rice cake becomes soft and chewy, allowing the sauce to reduce slowly.
- If there's too much oil, pour it off lightly after cooking, transfer to a serving dish, and generously sprinkle toasted sesame seeds on top.
- Grill pork belly and large green onion together to deeply infuse the meat with rich green onion oil flavor.
- Once the green onion aroma is well developed, remove the green onion and add gochujang, oyster sauce, tonkatsu sauce, beer, and rice cake.
- Gently stir-fry until the sauce adheres evenly and the rice cake becomes chewy, finishing with a generous sprinkle of toasted sesame seeds.
Cooking tips 💡
- Grilling the green onion together with the pork belly from the start effectively eliminates the pork’s characteristic odor and intensifies the overall flavor.
- For a fail-safe spicy-sweet sauce, use equal parts gochujang, oyster sauce, tonkatsu sauce, sugar, red pepper powder, and minced garlic—each measured at 1 tablespoon.
- Adding 1 tablespoon of beer at the final stage helps evaporate alcohol, removes any lingering off-odor, and adds a glossy sheen and rich umami depth to the sauce.
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