Modu Recipes

Striker Chef's Samgyeopsal Ssamjang Bokkeum

A stir-fried pork belly dish glazed to a crispy, sweet-savory finish with a special sauce made from doenjang, ssamjang, and red wine—the ultimate drinking snack.

🙋 Recommended for

  • ⭐ Those who want a unique way to cook pork belly for a special homemade drinking snack
  • ⭐ Those who love foolproof, sweet-savory meat dishes with a ssamjang base

Ingredients needed 🛒2 servings

  • samgyeopsal (pork belly) 400g
  • green onion 1 stalk
  • chives 3 stalks
  • whole garlic cloves 5
  • cheongyang chili pepper 2
  • ssamjang 1 tablespoon
  • doenjang 1 tablespoon
  • red wine 2 tablespoons
  • cooking oil a little
  • salt a little

Recipe 🍳

  1. Slice the pork belly into thick bite-sized pieces.
  2. Slice the white part of the green onion into small rings, and chop the chives and cheongyang chili pepper into appropriate lengths. Slice the garlic into thin pieces.
  3. Heat a pan with a little cooking oil over medium heat. Place the pork belly in the pan and sear over high heat until golden brown and crispy on both sides.
  4. In a small bowl, mix the doenjang, ssamjang, and red wine together to make the special sauce.
  5. When the pork belly is cooked to a crispy golden color, pour out about half of the rendered fat from the pan.
  6. Pour the prepared ssamjang sauce over the seared pork belly. Stir-fry quickly over high heat for about 1 minute, allowing the sauce to glaze and reduce onto the meat.
  7. Taste and adjust seasoning with a little salt if needed.
  8. Turn off the heat completely. Add the prepared chives, cheongyang chili pepper, and sliced garlic. Toss gently using the residual heat to release their aroma, then serve.
  1. Cut the pork belly and vegetables into bite-sized pieces.
  2. Mix doenjang, ssamjang, and red wine to make the special sauce.
  3. Sear the pork belly in a pan over high heat until crispy, then remove half the rendered fat.
  4. Add the sauce, stir-fry for 1 minute to glaze, then turn off the heat and toss in the vegetables to finish.

Cooking tips 💡

  • Make sure to sear the pork belly thoroughly on both sides until crispy before adding the sauce—this ensures the perfect crisp-exterior, tender-interior texture.
  • Add the garlic, cheongyang chili pepper, and chives only after turning off the heat, using only the residual heat to cook them slightly so they stay crunchy and pungent, complementing the meat beautifully.

Shop ingredients on Coupang(Ad)

samgyeopsalgreen onionchiveswhole garlic clovescheongyang chili pepperssamjangdoenjangred winecooking oilsalt
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