I came up with this recipe, not knowing what to do with leftover pork belly (after a feast of “Samgyeopsal“). I grabbed the leftover pork belly, some kimchi, and bean sprouts from the fridge. Tada! A dish of spicy pork belly is served! Delicious eaten with a bowl of steamed rice. It quickly becomes one of my favorite dish to cook with leftover pork belly.
Korean pork belly with kimchi and bean sprout
Korean Stir Fry Pork Belly with Kimchi and Bean Sprouts
INGREDIENTS (the portion of each ingredient can be adjusted to your liking)
- 1/2 lb sliced pork belly, cut into 2 inches
- 1/2 onion, sliced thinly
- 1 tsp minced garlic
- 1 cup kimchi, chopped into bite size
- 1 tbsp kimchi juice
- 1 tbsp sugar (to balance the saltiness from kimchi)
- 1/2 tsp soy sauce
- 1 lb of bean sprout (I love bean sprouts. Sometimes I use the yellow, larger-grained bean sprouts too)
- Feel free to adjust the above quantity to your preference
- Heat 1 tsp oil in a pan. Add pork belly, and pan fry till cooked.
- Pushing pork belly to one side of pan, add garlic and onion. Stir fry till fragrant.
- Add kimchi and kimchi juice, stir fry till well combined.
- Add all seasoning, and stir fry for another minute.
- Add the bean sprouts, and toss to combine. Turn off the heat, so the bean sprouts will stay crispy. For softer texture of bean sprouts, continue cooking for another minute.
- Serve hot and enjoy with rice.
I had this dish at a Korean-Chinese restaurant in Lynnwood, and it tastes somehow similar with the Chinese version of Sweet and Sour Pork. Korean version is that the sauce is translucent in color, and the vegetables are crunchy. And the dish is mostly beef. The Chinese version usually use pork and the sauce is usually tomato based. I modified the Korean version by adding a little more soy sauce for darker color. You can use any vegetables to substitute in this dish 🙂
1 lb beef tenderloin, cut into 1/2 inch thick strips
Marinate ingredients: 1/2 tbsp soy sauce, 1tsp pepper, 1/2 tsp salt, 1/2 tsp sesame oil, 1/2 tbsp rice wine
1 egg white
1/2 cup cornstarch
1/2 carrot, thinly sliced
1/2 red pepper, cut into chunk pieces
1/2 small onion, cut into chunk pieces
1/2 napa cabbage (not in the picture), cut into small pieces
Sweet and sour sauce sauce ingredients:
1 cup water (reduce to 1/2 cup for less sauce)
1 tbsp soy sauce (reduce for clearer sauce)
1 cup sugar
1/2 cup rice vinegar
3 tbsp cornstarch mix with 2 tbsp water (mix in a separate bowl)
(1) Marinate beef and leave aside for 1 hour.
(2) Add egg white and cornstarch, and marinate for another hour.
(3) Heat frying oil in wok, and deep fry the meat till cooked. Remove and drain on paper towel.
(4) In a separate clean wok, add sauce ingredients and bring to a boil. Add cornstarch mixture to thicken.
(5) Lower the heat to medium low, and add all vegetables.
(6) Add fried beef, and stir to combine.
(7) Enjoy HOT with rice or noodles.
1 lb of LA beef ribs (available in Korean market. Choose the best and most expensive cuts), soaked in water for 2 hours to remove blood
2 tbsp minced garlic
1/4 cup white sugar
1/4 cup brown sugar
1 Korean pear, grated finely
1 small onion, grated finely
3 green onions, sliced thinly
1/2 cup water
1/4 cup rice wine
1 small piece of fresh ginger root (about thumb size), grated
1/4 cup red wine (optional)
2 tbsp sesame oil
1/4 tsp black pepper
(1) Rinse the beef ribs thoroughly, and pat dry.
(2) Combine all marinate ingredients, and pour it over the beef ribs in a plastic container or bag. Make sure that the sauce covers the meat. Seal them, and refrigerate for 5 hours or overnight.
(3) Remove the meat from refrigerator at least 1 hour before grilling.
(4) Pour the marinate sauce into a saucepan and bring it to a boil.
(5) Place the meat on a hot grill. Bash the meat with the warm marinate sauce, and grill till the meat is cooked and slightly charred.
(6) Tip: Keep turning and brushing the beef every few minutes for deep flavor.
INGREDIENTS 材料 (Serves 4)
1 lb pork belly or pork loin(for healthier version)
2 tbsp red pepper powder (reduce to 1 tbsp for milder version)
1 tbsp soy sauce
3 tbsp honey
2 tbsp Korean corn syrup
1 tbsp sugar
1 tbsp minced garlic
2 tbsp Mirin
pinch of pepper
click how to do it