Korean Pork Belly

Adapted from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (a milder version)

📝 Ingredients

• 1 teaspoon minced fresh ginger
• 3 tablespoons Korean hot pepper paste ((gochujang))
• 1 tablespoon Korean hot pepper flakes ((gochugaru))
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1/4 teaspoon freshly ground black pepper
• 1 pound pork belly (skinless, cut into 2 to 3-inch slices that are 1/8-inch thick)
• 1 small onion (halved and thinly sliced)
• 4 green onions (cut into 2-inch pieces, plus more for garnish)
• toasted sesame seeds (for garnish)

👨‍🍳 Instructions

1. 1Combine first 7 ingredients in a medium bowl (ginger through black pepper) and stir to combine. Add pork belly, onion slices and green onion; stir well to coat evenly and let stand 10 minutes.
2. 2To a large, heavy skillet over medium-high heat, add pork belly mixture; cook, stirring occasionally until cooked through and crispy at the edges, 12 to 15 minutes (let cook undisturbed for a few minutes at a time between stirring for the crispiest edges). Transfer to platter and garnish with sesame seeds and green onion if desired; serve.