• Pork belly300g
• Kimchi200g
• ★Sake1 tbsp
• ★Soy sauce1 tbsp
• ★Black peppera pinch
• ★Cornstarch1 tbsp
• ★Sesame oil1 tbsp
• ★Gochujang1 tbsp

1. 1

   Cut the 300g pork belly into 4cm wide pieces.

2. 2

   Add 1 tbsp sake, 1 tbsp soy sauce, and a pinch of black pepper to the pork in order, and let the flavors marinate into the meat.

3. 3

   Add 1 tbsp cornstarch and massage it thoroughly into the pork.

4. 4

   Heat a frying pan well and add 1 tbsp sesame oil.

5. 5

   Cook the pork belly over high heat until it browns nicely, bringing out a fragrant aroma.

6. 6

   Create a small well in the center of the pan, reduce heat to medium, and add 1 tbsp gochujang.

7. 7

   Mix the gochujang thoroughly into the pork and fat, coating everything evenly.

8. 8

   Add 200g kimchi and stir-fry, letting it sizzle and coat the pork well.

9. 9

   Once the kimchi and pork are well combined and the mixture becomes thick, add chopped green onions as a finishing touch and mix everything together.

10. 10

    Plate and serve.

Adding gochujang to the pork fat brings out the umami and creates a rich, deep flavor.

• Calories490 kcal
• Protein14.2 g
• Fat36 g
• Carbs14 g
• Sodium1.9 g