Spicy Korean Pork Belly Jeyuk Bokkeum Recipes

Steps:

• Marinade: The day before cooking, slice pork belly into bite-size pieces: 2-inch squares, ¼-inch thin. (Note: Cut the pieces thinner than shown in the video.) Set aside. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place in a mixing bowl along with the pork, sugar, sesame oil, soy sauce, sake, mirin, and gochujang. Mix the ingredients together and set aside.
• Peel and trim the onion, then slice in half. Cut each half into thin half-moon slices. Place the sliced onions on top of the pork mixture, but do not mix. Cover the bowl with plastic and marinate overnight in the refrigerator.
• Garnish: Prior to cooking, trim and discard scallion roots. Fill a bowl with water. Line up scallions in a flat, even layer and use a sharp knife to cut them thinly, employing a slicing motion, not a chopping motion. (Slicing with minimal pressure will keep the scallions bright and vibrant.) Place sliced scallions in water and move around to remove impurities. Drain in a colander, then wrap in a clean towel and squeeze out remaining liquid. Spread scallions on a paper towel-lined plate to further dry while cooking the pork.
• Pork: Remove marinated pork from refrigerator and mix in the onions. Heat a nonstick skillet over medium-high heat, 1 minute. Add ½ tablespoon oil and continue heating, 30 seconds. Add some of the pork and onion mixture in an even layer, making sure not to overcrowd the pan. Lower heat to medium and let the pork cook undisturbed until caramelized on one side, shaking the pan occasionally, 4-5 minutes. Flip meat over and cook the other side, 3-4 more minutes. Remove to a plate and repeat with remaining pork in batches. Garnish with scallions and serve with white rice.

Steps:

• Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
• Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
• Sprinkle a bit of sesame seeds on top, then serve with rice!
• Enjoy!

Steps:

• To make the marinade, put the onion, gochujang, soy sauce, garlic, sugar, sake, mirin, and sesame oil in a bowl and mix well to combine. Add the pork and turn to coat the meat. Cover and refrigerate overnight.
• The next day, set a large sauté pan over medium heat. Once it's hot, add the pork, working in batches so as not to overcrowd the pan and leaving any liquid in the bowl. Cook, stirring occasionally and flipping the meat, until lightly caramelized and golden brown on both sides, about 10 minutes. (If you overcrowd the pan, the meat will steam instead of sear.) Transfer to a platter.
• When the meat is cooked, open the buns, butter the interiors, and toast them until they are a light golden brown.
• To serve, spread both cut sides of each bun with a healthy smear of mayo and pile the spicy pork generously on the bottoms of the buns. Top with the sliced cucumbers. Serve immediately.
• Cooks' Note:
• The pork belly must be marinated overnight. You can also grill the pork on an outdoor grill over a high flame. The sugars in the marinade will char and caramelize, giving you a more interesting texture and flavor, but be careful not to burn the pork.

Steps:

• Combine the meat, scallions, and onion in a medium bowl.
• Combine the marinade ingredients in a small bowl, mixing together well, and pour over the meat.
• Mix everything together well - I find this works best with your hands. Cover and let stand an hour. (If it will stand longer, place in the refrigerator).
• Grill or pan grill. If using a skillet, put a little neutral oil and sesame oil in the heated skillet. Do not crowd the meat, as it will then steam - cook in batches. Cook until the meat is a bit caramelized - perhaps 5 or 6 minutes.
• Serve with lettuce, rolling the cooked mixture into the leaves. I like Boston or another leafy lettuce for this, as it rolls easily, but romaine works, too.

Steps:

• Directions: 1. To get extra-thin slices, place pork shoulder in the freezer for 30~40 minutes. Slice as thin as possible into 2 to 3-inch pieces. 2. In a large mixing bowl (the pork will be added later), add the gochujang (red pepper paste), gochugaru (red pepper flakes), brown sugar, sesame oil, and sliced vegetables. In a food processor, bring together the soy sauce, garlic gloves, and apple slices and pulse until a runny consistency. Add to the mixing bowl and combine with ingredients. 3. Add the slices of pork and coat well. Cover and marinate in the refrigerator at least 1 hour; the longer, the better. 4. In a non-stick frying pan, cooked desired amount on medium-high heat for about 10 minutes or until pork pieces are slightly charred/burned. (1 tbsp olive oil is optional) 5. Garnish with roasted sesame seeds and serve hot with rice.