Much as I love Sriracha, I occasionally yearn for variety in my hot sauce. That means switching to gochujang, the thick and more fiery Korean red chili paste. This Korean spicy marinated pork dish was seasoned with gochujang, soy sauce, rice wine, sugar, garlic and ginger. You’ll get best results is you let the meat sit in the marinade for a few hours.
I used pre-cooked pork belly for this Korean spicy marinated pork dish. The more traditional recipe uses uncooked meat but I doubted if the pork would reach that level of tenderness that I so love with such a short cooking time. And there was this gorgeous 1.5-kilogram slab of pork belly that I simmered with herbs and spices the night before which I then I divided into three portions. One portion became this Korean spicy marinated pork.
Truth be told, I prefer pork belly over any other part of the pig. The alternating layers of fat and meat makes the pork moist no matter how it is cooked — grilled, stewed, roasted, stir fried… If pork fat isn’t your thing, you can switch to a leaner cut like the butt or the loin. I can’t guarantee though that results will be as good.
- 3 tablespoons gochujang (available in Asian groceries and Asian section of better supermarkets)
- 2 tablespoons light soy sauce (I used Kikkoman)
- 2 tablespoons rice wine (sake, mirin or Shaoxing)
- 2 tablespoons sugar
- drizzle sesame seed oil
- 1 teaspoon finely grated garlic
- 1 tablespoon finely grated ginger
- 1 tablespoon finely chopped shallot
- a generous pink of freshly ground black pepper
- 1 500 slab of cooked pork belly (mine was boiled), cut into 1/8-inch thick slices or thinner
- 2 tablespoons cooking oil
- sliced scallions to garnish
- toasted sesame seeds to garnish
Make the marinade. In a bowl, mix the gochujang, soy sauce, rice wine, sugar, sesame seed oil, garlic, ginger, chopped shallot and black pepper.
Add the pork slices to the marinade. Cover the bowl and let sit in the fridge for a couple of hours.
Heat the cooking oil in a thick-bottomed frying pan. Swirl the pan to coat the entire bottom with oil.
Lay the pork slices on the pan in a single layer. Cook over high heat until the marinade starts to caramelize, about four minutes. Flip the pork belly slices over and cook for another three or four minutes.
Serve the Korean spicy marinated pork belly slices over rice. Garnish with sliced scallions and toasted sesame seeds.