Kimchi Pork Belly Stir-Fry (Duruchigi)
Pork belly goes in first, then kimchi fries in the rendered fat. A simple version with just a few seasonings.
Ingredients // Servings to be confirmed
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Please follow the ingredient amounts below.
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Steps //
- 01 Spread the pork belly out in a frying pan and let it cook.
Spread the pork belly out in the pan. - 02 Once the pink starts to fade, add the mirin and keep cooking so the pork stays moist.
Add the mirin once the pink starts to fade. - 03 When the pork is mostly cooked, push it to one side. Add the garlic and kimchi to the rendered fat and fry over low heat. Cooking tip If the kimchi carries a lot of brine, drain off the excess first so it can fry in the pork fat. An ordinary frying pan works — just push the pork aside to make room.
Make room for the kimchi to fry in the pork fat. - 04 While the kimchi cooks, sprinkle 1 tbsp of sugar over the pork and give it a quick stir.
Sugar goes on the pork while the kimchi cooks. - 05 After about 5 minutes, mix the kimchi with the pork and add the gochugaru. Stir-fry for another 1–2 minutes to finish. Cooking tip Minced garlic and garlic powder both work, and you can also use them together.
Combine everything and add the gochugaru.
