How To Make Korean-Style Pork Belly Rice Bowl (with Gochujang)

You can cook Korean-Style Pork Belly Rice Bowl (with Gochujang) by using 12 ingredients and 5 steps. Here is how you cook Korean-Style Pork Belly Rice Bowl (with Gochujang).

Ingredients of Korean-Style Pork Belly Rice Bowl (with Gochujang)

1. You need to prepare 300 grams of Pork belly (thinly sliced for grilling).
2. You need to prepare 1 dash of of each Salt and pepper.
3. You need to prepare 1 tbsp of ★Gochujang.
4. You need to prepare 1 tbsp of ★Soy sauce.
5. You need to prepare 2 tbsp of ★Sake.
6. Prepare 1 1/2 tsp of ★ Honey (or sugar).
7. You need to prepare 1/2 of to 1 teaspoon ★ Garlic (grated).
8. Prepare 1 tbsp of ★ Water.
9. Prepare 1 of Vegetable oil.
10. Prepare 2 medium of ☆ Green bell peppers.
11. Prepare 1/4 of of 1 medium ☆ Carrot.
12. You need to prepare 1 of White sesame seeds.

Korean-Style Pork Belly Rice Bowl (with Gochujang) directions

1. I used thinly sliced meat as shown in the photo, but you can also buy a block of meat and slice it about 5 to 6 mm thick. Season with salt and pepper. Cut the peppers up into bite-sized pieces, and slice the carrot into thin rectangular pieces. Mix the ★ ingredients together..
2. Heat a little oil (about a teaspoon) in a frying pan, and stir fry the vegetables. Take them out, and stir-fry the pork belly meat in the same frying pan..
3. You don't have to cook the meat thoroughly at this time, since it will be cooked more a bit later. When it's about 80% cooked, take it out of the pan..
4. Add the combined ★ ingredients to the frying pan. When it comes to a boil add the partially cooked pork in one go. When the meat is well coated with the sauce and shiny, and the sauce has reduced to about half, it's ready to go..
5. Put some rice in a bowl, top with the vegetables and meat, drizzle on the sauce and sprinkle with some sesame seeds to finish. Garnish with some finely shredded Japanese leek (the white portion), if available..

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