Sort ingredients
hotsauce
QR Code
Listen
Pdf
Cut the pork belly into pieces and score them on both sides.
Make the marinade by combining the dwenjang, soy sauce, oyster sauce, sugar, mirin, garlic, corn syrup, sesame oil, and black pepper.
Add the pork to the marinade, cover, and refrigerate for at least 30 minutes (or overnight).
Prepare the chive salad by cutting the chives into 2.5-inch pieces and mixing them with the julienned red chilies (or bell peppers).
Make the dressing for the chive salad by combining the chili pepper flakes, vinegar, sugar, sesame oil, sesame seeds, garlic, and fish sauce.
Pour the dressing over the chives and toss gently.
Cook the marinated pork belly in a large pan over medium heat, flipping frequently to prevent burning, for about 5-6 minutes.
Assemble the dish by placing the cooked pork belly over rice, topping with the chive salad, and optionally adding a soft-boiled egg and toasted sesame seeds.