Sung Si-kyung's Naengsam-pa Deopbap (Frozen Pork Belly and Scallion Rice Bowl)

• thinly sliced frozen pork belly, an appropriate amount
• large green onion, generously
• chicken stock, 1/2 tablespoon
• salt, a pinch
• pepper, a pinch
• minced garlic, 1 tablespoon
• cooking wine, 2 tablespoons
• sesame oil, 1 tablespoon
• potato starch, 1 tablespoon
• water, a little

Recipe 🍳

Cooking tips 💡

• When using imported frozen pork belly, season the large green onion sauce a bit more strongly to completely eliminate any off-flavors.
• After sprinkling starch on the meat, add a little water so the sauce clings tightly to the meat, creating a thick rice bowl sauce.
• If desired, sprinkle some shichimi (Japanese chili powder) at the end for a spicy kick that pairs well.

Recommended for 🙋

• ⭐Those who want to quickly make a great meal using leftover large green onions and frozen pork belly.
• ⭐Those who prefer sweet and savory Japanese-style meat rice bowls with strong umami.