Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, korean-style pork belly rice bowl (with gochujang). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Korean-Style Pork Belly Rice Bowl (with Gochujang) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Korean-Style Pork Belly Rice Bowl (with Gochujang) is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook korean-style pork belly rice bowl (with gochujang) using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Korean-Style Pork Belly Rice Bowl (with Gochujang):

1. Make ready 300 grams Pork belly (thinly sliced for grilling)
2. Prepare 1 dash of each Salt and pepper
3. Make ready 1 tbsp ★Gochujang
4. Get 1 tbsp ★Soy sauce
5. Make ready 2 tbsp ★Sake
6. Make ready 1 1/2 tsp ★ Honey (or sugar)
7. Take 1/2 to 1 teaspoon ★ Garlic (grated)
8. Take 1 tbsp ★ Water
9. Get 1 Vegetable oil
10. Make ready 2 medium ☆ Green bell peppers
11. Take 1/4 of 1 medium ☆ Carrot
12. Take 1 White sesame seeds

Add ground pork and mix until well combined. In a wok, cook onions, garlic, and ginger until soft and translucent. Add marinated pork, breaking up the bits with a metal spatula. Keep cooking until the pork caramelizes and you see crispy bits here and there.

Instructions to make Korean-Style Pork Belly Rice Bowl (with Gochujang):

1. I used thinly sliced meat as shown in the photo, but you can also buy a block of meat and slice it about 5 to 6 mm thick. Season with salt and pepper. Cut the peppers up into bite-sized pieces, and slice the carrot into thin rectangular pieces. Mix the ★ ingredients together.
2. Heat a little oil (about a teaspoon) in a frying pan, and stir fry the vegetables. Take them out, and stir-fry the pork belly meat in the same frying pan.
3. You don't have to cook the meat thoroughly at this time, since it will be cooked more a bit later. When it's about 80% cooked, take it out of the pan.
4. Add the combined ★ ingredients to the frying pan. When it comes to a boil add the partially cooked pork in one go. When the meat is well coated with the sauce and shiny, and the sauce has reduced to about half, it's ready to go.
5. Put some rice in a bowl, top with the vegetables and meat, drizzle on the sauce and sprinkle with some sesame seeds to finish. Garnish with some finely shredded Japanese leek (the white portion), if available.

Add marinated pork, breaking up the bits with a metal spatula. Keep cooking until the pork caramelizes and you see crispy bits here and there. Whisk together the Gochujang, soft brown sugar, dark soy sauce, rice vinegar and sesame oil, and coat the pork belly well in a shallow dish. Cover with kitchen wrap before chilling. Take the pork out to come up to room temperature, uncovered for half an hour before cooking.

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