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Gochujang Pork Belly and Bean Sprouts

Name: Gochujang Pork Belly and Bean Sprouts
Total time: 15 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 150g Thin-Sliced Pork Belly; 1 bag Bean sprouts; 2 Green Onion; 1 tbsp Gochujang; 1 tsp Soy Sauce; 1 tsp Sugar; 1 tsp Sesame Oil; A pinch White Sesame Seeds

Main Dish

⏱ 15 min

👥 Serves 2

Difficulty ⭐

A sweet-spicy plate of just sliced pork belly and bean sprouts, combining Korean gochujang with a Japanese stir-fry.

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📖 The Story Behind This Dish

A creative dish seasoning a Japanese home staple, meat-and-vegetable stir-fry, with gochujang, Korea's sweet-hot chili paste. The richness of gochujang clings to the pork fat and crunchy sprouts, making it great with rice. Cheap, easy-to-find bean sprouts are the star. Ingredients are kept to a minimum so it can be made with things you're likely to have at home.

🌆 Where it's eaten: On a night before payday, leftover pork belly and bean sprouts are stir-fried fast over high heat and the red-tinged plate is piled onto rice.

🥕 Ingredients (serves 2)

Thin-Sliced Pork Belly 150g
Bean sprouts 1 bag
Green Onion 2
Gochujang 1 tbsp
Soy Sauce 1 tsp
Sugar 1 tsp
Sesame Oil 1 tsp
White Sesame Seeds A pinch

👩‍🍳 Instructions

Cut the pork belly into 5cm pieces.
Mix the gochujang, soy sauce, and sugar.
Heat sesame oil in a frying pan and stir-fry the pork to render the fat.
Add the bean sprouts, stir-fry 1 minute over high heat, add the sauce, and toss quickly.
Plate and scatter with sliced scallions and sesame seeds.

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