[4 Servings, Under 60 Minutes, Easy to Make]
This recipe introduces a Gochujang Samgyeopsal, a simple yet exquisite meal that combines the rich taste of gochujang with the savory goodness of samgyeopsal (pork belly), creating a dish that will have everyone asking for more.
Ingredients:
- Onion, 1/2
- Green onion, 1/2 bunch
- Cheongyang chili pepper, 3
- Samgyeopsal (pork belly), 600g (our 1/4 Inch Cut Premium Pork Belly works well)
- Sesame seeds, as needed
Marinade/Sauce
- Gochugaru, (Korean red pepper powder - *not flakes*), 2 tablespoons
- Gochujang (Korean red pepper paste), 2 tablespoons
- Cooking sake, 2 tablespoons
- Sugar, 2 tablespoons
- Minced garlic, 2 tablespoons
- Soy sauce, 3 tablespoons
Instructions:
- Start by making the sauce.
- Slice the onion and chop the green onion
- Cut the samgyeopsal into bite-size pieces.
- Combine and mix the previously made sauce, cut onions, and samgyeopsal in a bowl.
- Cover the bowl with cling film and let it sit at room temperature for 20-30 minutes.
- Cook the marinated samgyeopsal in a pan with a bit of oil, starting on low heat and moving to medium as the juices start to flow.
- Once nearly cooked, add sliced Cheongyang chili peppers.
- Once fully cooked, turn off the heat and sprinkle with sesame seeds
Notes:
- The blend of gochujang and samgyeopsal creates a unique flavor, perfect for a comforting meal.
- The recipe is simple, yet the result is a flavorful, restaurant-quality dish.