![](https://cooksnapwin.com.au/wp-content/uploads/2024/03/Jeyuk_Bokkeum_Korean_Pork_Belly_MikuG-684x456.jpg)
Ingredients
- 800 g Pork belly, sliced to 1cm thick (Samgyeopsal)
- 1 brown onion, medium, thinly sliced
- ½ carrot, thinly sliced
- 2 cups cabbage, thinly sliced
- ½ cup Korean rice cakes
- 2 tbsp vegetable oil for wok frying
- 1 tsp sesame seeds to serve
- 1 spring onion, finely sliced to serve
- MARINADE
- 4 tbsp gochujang (Korean chilli paste)
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 2 tbsp sugar
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1 tsp gochugaru (Korean chilli flakes)
- 1 medium red apple, chopped (Royal gala if possible)
- 1 small brown onion, chopped
- ¼ tsp black pepper, ground
Method
- Add all marinade ingredients to a food processor and pulse to form a chunky liquid. Pour the marinade into a medium bowl, add the pork belly and mix to combine thoroughly. Marinate in the fridge for 30 minutes or longer if you have time.
- Soak the rice cakes in hot water for 10 minutes to soften. Once soft, drain and separate.
- Heat a wok on high heat and add some oil. Add the marinated pork and cook in batches to maintain a high wok temperature. Once all the pork is about halfway cooked, remove from the wok.
- Heat a sizzling plate on the stove to prepare for serving.
- Add a little oil to the wok and add the rice cakes, followed by the onion, carrot and cabbage. Cook for about a minute to wilt the vegetables then add the pork belly back in. Gently toss to combine and finish cooking the pork.
- Once the pork is cooked, serve immediately on the sizzling plate, topped with spring onion and sesame seeds, and accompany with steamed rice and kimchi. Enjoy!
Product used in recipe
- Lee Kum Kee - Gold Label Soy Sauce