Jeyuk Bokkeum Porc Épicé Bulgogi (Print-Friendly Version)

Mariné, puis sauté, le porc se pare de saveurs sucrées et épicées typiques de la cuisine de Corée.

# What You’ll Need to Make This:

→ Main Components

01 - 450 g pork belly, thinly sliced
02 - 1 onion, thinly sliced
03 - Neutral cooking oil, for sautéing
04 - 1 spring onion, sliced, for garnish
05 - White sesame seeds, for garnish

→ Marinade

06 - 2 tablespoons gochugaru (Korean red pepper flakes)
07 - 1 tablespoon gochujang (Korean red chili paste)
08 - 2 tablespoons light soy sauce
09 - 1 tablespoon mirin
10 - 1 teaspoon sesame oil
11 - 1 tablespoon honey
12 - 1 tablespoon sugar
13 - 3 garlic cloves, finely minced
14 - 1 teaspoon ginger, finely minced
15 - 1 pinch black pepper
16 - 2 tablespoons water
17 - 30 g apple, grated

# How to Prepare:

01 - Combine gochugaru, gochujang, light soy sauce, mirin, sesame oil, honey, sugar, minced garlic, minced ginger, black pepper, water, and grated apple in a large mixing bowl; mix thoroughly.
02 - Add the sliced pork belly and onion to the marinade, ensuring all pieces are evenly coated.
03 - Cover and refrigerate for at least 2 hours, or preferably overnight for deeper flavour.
04 - Add neutral cooking oil to a wok or large skillet and heat over medium heat.
05 - Transfer marinated pork and onions to the hot wok and stir-fry until pork is fully cooked and lightly caramelized, approximately 6–8 minutes.
06 - Serve immediately, garnished with sliced spring onion and white sesame seeds.

# Extra Tips:

01 - For optimal browning and crispiness, cook in batches if your pan is crowded to prevent excessive moisture.
02 - Adjust spice level by varying the amount of gochugaru according to preference.