Korean Stir Fry Pork Belly with Kimchi and Bean Sprouts


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 pork belly with kimchi and bean sprout


Korean Stir Fry Pork Belly with Kimchi and Bean Sprouts

  • Servings: 4-6
  • Time: 30mins
  • Difficulty: easy
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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
METHOD
    1. Heat 1 tsp oil in a pan.  Add pork belly, and pan fry till cooked.
    2. Pushing pork belly to one side of pan, add garlic and onion.  Stir fry till fragrant.
    3. Add kimchi and kimchi juice, stir fry till well combined.
    4. Add all seasoning, and stir fry for another minute.
    5. 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.
    6. Serve hot and enjoy with rice.

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Korean Grilled Garlic Prime Rib (Jumulleok)


INGREDIENTS

2 lbs boneless prime rib, thinly sliced (available in Korean market)
1 cup mushrooms, sliced thinly
1 onion, thinly sliced
2 green onions, cut into 2 inches pieces
2 tbsp minced garlic
1 tsp salt
1 tsp black pepper
1 tbsp sesame seed oil
 
Dipping sauce:  2 tbsp water, 1 tbsp soy sauce, 2 tsp white vinegar, dash of sesame seeds
 

METHOD

(1)  Rinse meat and drain well.  Place in resealable bag or container.
(2)  Combine salt, pepper and sesame seed oil in a bowl.  Pour over meat in the bag or container.
(3)  Add onion and green onion, and seal well.  Let it marinate for overnight.
(4)  Heat grill pan till very hot.  Slowly add meat, onion, green onion and mushroom.  Grill over high heat till the meat is cooked.  Watch closely for the meat while cooking.  Do not overcook the meat.
(5)  Serve meat with dipping sauce.  Enjoy with green lettuce, pickled jalapeno, and kimchi.
 
 

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Korean Sweet and Sour Beef (Tangsuyuk)


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 🙂

INGREDIENTS

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)
 

METHOD

(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.
 
 

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Korean Barbecue Beef Short Ribs (Kalbi)


 

INGREDIENTS

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
 
Marinate ingredients:
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
 

METHOD

(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.
 

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Korean Spicy Beef Stew (YukGaeJang)


INGREDIENTS  (SERVES 4)

1 whole beef brisket, fat trimmed and washed  (use Korean Kosari for vegetarian version)
1 large onion
2 large leeks or 4 medium leeks
1/4 of Korean radish, cut into few slices
1/2 lb bean sprouts
few shiitake mushrooms, cleaned and cut into slices
2 stalks green onion, cut into 3 inches long
1 small pack of sweet potato vermicelli (dang myun), soaked in water till softened
2 eggs

Sauce ingredients
1 clove garlic, minced
1 tsp grated fresh ginger
1 – 2 tsp Korean fine pepper powder (adjust to your spice level)
2 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp sesame seed oil
1/2 tsp sesame seeds, toasted
dash of black pepper

METHOD

(1)  Remove the green tops and root ends of the leeks.  Halve each leeks, and take out layers of leeks.  Wash and rinse in water, to remove all dirt.  Cut into length wise and
(2)  Fill a pot of water to about half full.  Add beef and onion into the pot.  Boil over high heat for 30 minutes, then reduce to medium heat.  Let simmer for about 2 hours.
(3)  Take the beef out, and discard the onion.  After the beef is cooled down, shred into pieces with your hands. Use only 2 cups of beef shreds for this recipe.  Freeze the remaining beef shreds, can be kept up to 1 week.
(4)  Combine all sauce ingredients, and reserve 1 tbsp of sauce aside.  Add remaining sauce to beef, and leave aside.
(5)  Bring the beef stock to a boil again.  Add mushrooms, leeks and radish except bean sprout. Boil for 10 minutes or till vegetables are soft.
(6)  Add bean sprout and green onion.  Stir to combine, and let boil for another 5 minutes.
(7)  Add beef with sauce, Korean sweet potato vermicelli, reserved sauce, and 2 eggs into soup.  Stir with spoon, and boil for 1 minute.
(8)  Serve in a large bowl.  You can also add cooked rice to soup.  Delicious!

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Kimchi with Pork (Dubu Kimchi)


INGREDIENTS

1 cup kimchi (drained, and liquid set aside)
1 pack medium firm tofu
1 lb pork belly, thinly sliced
1 tbsp minced garlic
1 green onion, sliced thinly
1 tbsp Sesame seed oil
1 tsp soy sauce
1 tsp sugar
 

 
 

METHOD

(1) Heat frying pan till hot.  Add sliced pork belly and stir fry.
(2)  Add minced garlic, and continue to stir fry.
(3)  Add kimchi and kimchi liquid.  Stir fry for another 3 minutes.
(4)  In a pot, fill water enough to cover the block of Tofu.  Boil water, and slowly add tofu.  Blanch for 3 minutes.  Remove and cut into thick triangle.
(5)  Back to the frying pan with pork and kimchi, season with soy sauce, green onion, sugar and sesame seed oil.
(6)  Stir fry for another minute.
(7)  Transfer to serving plate, and arrange cut tofu around the kimchi with pork.
 
 
 

Dwaeji Bulgogi (Korean Spicy Pork)


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