Chef Lee Yeon-bok’s Crispy and Tender ‘Hwegwamegi’
A Special for Newlywed Tables featured on TV! Making Chef Lee Yeon-bok’s Hwegwamegi
Try making Chef Lee Yeon-bok’s Hwegwamegi at home, a dish that gained fame from the Chinese episode of ‘Will It Sell in Korea’! It’s a perfect harmony of crunchy vegetables and chewy, tender pork belly. Complete a special meal with this recipe from a master of Chinese cuisine, Chef Lee Yeon-bok.
Main Ingredients- 1 portion (approx. 600g) whole pork belly
- 1/2 head cabbage
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 head broccoli
- 1 stalk green onion
- 1 handful mushrooms (shiitake or your favorite)
- 2 Korean green chilies (or bird’s eye chilies)
- 1 Tbsp minced garlic
- 1 Tbsp chunjang (sweet bean paste)
- 1 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin or sake)
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Score the whole pork belly with a knife. Season generously with salt and pepper. Preheat an air fryer to 180°C (350°F). Place the pork belly inside and air fry for 10 minutes. Flip and air fry for another 10 minutes until golden brown on the outside and juicy inside. (If using a frying pan, pan-fry over medium heat until golden brown on both sides.)
Step 2
Prepare the vegetables that will add flavor and texture to the Hwegwamegi. Chop the cabbage into large pieces. Cut the green and red bell peppers into similar large chunks. Break the broccoli into bite-sized florets. Slice the mushrooms into manageable pieces. It’s best to cut the vegetables large to maintain a satisfying crunch.
Step 3
Prepare the aromatics. Slice the green onion diagonally. Finely mince or julienne the ginger. Mince the garlic. Slice the cooked pork belly into thick pieces, slightly larger than bite-sized. Slicing them too thin can cause them to break apart during cooking, so aim for about 0.7-1 cm thickness.
Step 4
Heat a wok or large frying pan over medium heat and add a generous amount of cooking oil. Sauté the sliced green onion, minced garlic, and minced ginger (or bird’s eye chilies) until fragrant. Once the aroma is released, add the thick-cut pork belly and stir-fry until it sizzles. As the pork belly starts to brown, drizzle in soy sauce and stir-fry quickly over high heat to enhance the flavor.
Step 5
Once the pork belly begins to release its fat, add all the prepared vegetables (cabbage, bell peppers, broccoli, mushrooms) at once. Stir-fry rapidly over high heat for about 1-2 minutes. It’s important not to overcook the vegetables; you want them to remain crisp and vibrant.
Step 6
Once the vegetables have slightly wilted, reduce the heat to medium-low. Add a pinch of black pepper, 2 Tbsp of cooking wine, 1 Tbsp of oyster sauce, and 1 Tbsp of chunjang. Stir well to combine all ingredients with the sauce, ensuring the chunjang is fully dissolved and evenly distributed. Your delicious Hwegwamegi is now ready!
