Jeyuk Bokkeum (Korean Spicy Pork)

Ingredients · per serving

• 1 medium Red bell pepper
• 300 g Pork belly
• 3 tbsp Gochujang
• 4 cloves Garlic
• 1 tbsp Sunflower oil
• 1 tbsp Rice vinegar
• 4 leaves Little gem lettuce
• 1 tsp Gochugaru
• 1 tsp Fresh ginger
• 1 tbsp Sesame oil
• 2 tbsp Soy sauce
• 3 stalks Spring onion
• to taste Salt
• 1 tsp Sesame seeds
• 1 tbsp Light brown sugar
• 75 g Jasmine rice
• 1 medium Onion

Instructions

1. Rinse the jasmine rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
2. Slice the pork belly into thin strips (5mm). If you can't get pre-sliced, freeze the pork 30 min first then slice.
3. Mix the marinade: gochujang, soy sauce, brown sugar, sesame oil, grated garlic, grated ginger, gochugaru (Korean chili flakes), rice vinegar.
4. Toss the pork strips in the marinade. Let sit 10 min while you slice the veg.
5. Slice the onion thinly. Slice the bell pepper into strips. Slice the spring onions on the diagonal (separate whites from greens).
6. Heat 1 tbsp sunflower oil in a wok or wide pan over high heat. Add the pork (with marinade). Stir-fry 5-6 min until the pork is cooked through and the sauce has reduced to a sticky glaze.
7. Add the onion, pepper and spring onion whites. Stir-fry 90 seconds — keep some crunch.
8. Off the heat. Stir in the spring onion greens. Plate over rice. Scatter sesame seeds. A few crisp lettuce leaves alongside for wrapping bites if you fancy.

Cook mode lives in the app

Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.