Gochujang Pork Belly (Hongcheon Style)
Authentic Hongcheon Gochujang Pork Belly Recipe: A Delicious Way to Use Leftover Pork Belly
Gochujang Pork Belly is a dish that often comes to mind, offering a slightly different flavor profile than Jeyuk Bokkeum. This recipe is inspired by a famous Hongcheon restaurant that grills Gochujang Pork Belly over a brazier. If you have leftover pork belly, you can recreate this delightful dish at home. It’s perfect for a comforting meal or a special treat!
Main Ingredients
- 300g Pork Belly (cut into bite-sized pieces)
- 1/2 Onion (thinly sliced)
- 1/3 bunch Green Onion (sliced diagonally)
Special Sauce
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Plum Extract
- 1/2 Tbsp Sugar
- 1/2 Tbsp Gochugaru (Korean chili flakes, approx. 1 tsp)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Plum Extract
- 1/2 Tbsp Sugar
- 1/2 Tbsp Gochugaru (Korean chili flakes, approx. 1 tsp)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, cut the pork belly into bite-sized pieces. Since pork belly shrinks considerably when cooked, it’s best to cut it about 1.5 to 2 times larger than you normally would for other dishes. This ensures a satisfying texture.
Step 2
Next, let’s prepare the delicious special sauce. In a bowl, combine 1 tablespoon of mirin, 1 tablespoon of soy sauce, and 1/2 tablespoon of sugar. Mix them well.
Step 3
Now, add 1/2 tablespoon of gochugaru (approximately 1 teaspoon), 1 tablespoon of gochujang, and 1 tablespoon of minced garlic. Wearing disposable gloves, add the pork belly to the bowl and gently knead the mixture with your hands, ensuring the sauce coats every piece of meat evenly. If time permits, marinate the pork belly for at least 30 minutes for the flavors to meld beautifully.
Step 4
Add the thinly sliced onion and the diagonally cut green onions to the marinated pork belly. Toss everything together gently. The vegetables will release some moisture, which helps to create a smoother sauce.
Step 5
Now, it’s time to cook! Heat a pan over low heat. Carefully arrange the pork belly pieces in a single layer, making sure they don’t overlap. Cooking slowly over low heat allows the meat to cook through evenly and prevents the sauce from burning.
Step 6
As the pork belly cooks and the pink color disappears, you’ll notice it starting to shrink slightly. That’s your cue to flip the pieces. After the initial flip, you can stir and flip them more frequently to ensure even browning.
Step 7
When cooked over low heat, the moisture from the meat will evaporate, and the sauce will become thick and glaze-like. Keep an eye on it and cook until it’s beautifully golden brown and the sauce is caramelized, but not burnt. At this point, the pork belly should be nearly cooked through. You’ll smell its delicious aroma!
Step 8
Finally, transfer the cooked Gochujang Pork Belly to a serving dish. Drizzle with a touch of sesame oil and sprinkle with toasted sesame seeds for an extra layer of flavor and visual appeal. Your homemade Hongcheon-style Gochujang Pork Belly is ready to be enjoyed!
