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Ingredients:
Pork Belly 400g
Potato 1ea
Garlic 6 cloves
Scallion 2 ea
Red Chili 1/8 ea
Sesame oil 1 tsp
Sesame seeds pinch
*Gochujang Sauce 1/4 cup
Water 2 cups
*Gochujang Sauce (Spicy, yield 1L)
Gochujang (Korean chili paste) 1/2 cup
Gochugaru (Korean dry chili powder) 1 cup
Corn syrup 1/2 cup
Green plum extract 2 Tbsp
Soy sauce 1.5 cup
Garlic, minced 1/4 cup
Ginger, grated 1 Tbsp
Mirin 1/2 cup
Sugar 1/4 cup
Sesame oil 2 Tbsp
Directions:
1. Cut pork belly into large bite-size pieces. Depending on the thickness, you may want to cut the strips shorter.
2. Cut Onion into large mirepoix, half the scallion white part lengthwise, green part into rounds.
3. Half the garlic cloves lengthwise and peel a potato and cut into the same size as the onions.
4. Cut just a little bit of red chili in an angle for garnish.
5. On a medium-high heat, render out the pork belly fat and cook the meat through. control the heat not to brown the meat too much and remove from the pan when you render out enough fat.
6. With the rendered fat, add onions, scallions, and garlic and sweat for 3 minutes on low heat.
7. Add potato chunks and seat for another minute.
8. Add cold water and the Gochujang sauce to the pot and switch to high heat and mix well.
9. Once the pot boils, switch to medium-low heat and close the lid. Cook for 20 more minutes.
10. Open the lid and let the steam escape and reduce it to a thicker consistency, stirring frequently.
11. Plate and garnish with scallion, sesame oil, red chili, and sesame seeds.
Feel free to leave any comments or questions.
Happy Cooking!!!