Korean Pork Belly with Kimchi and Gochujang Recipe

Korean Pork Belly with Kimchi and Gochujang

Start by cutting the pork belly into 1 cm slices. Place the slices into a hot pan and render the fat for 5-10 minutes over medium heat until the pork begins to crisp. Remove and set aside.
In the same pan, add the sliced onion and minced garlic, sautéing until the onion becomes translucent and the garlic aromatic.
Stir in the gochujang and gochugaru, allowing the heat to release their rich flavors. Add the chopped kimchi and sauté for a further 5 minutes.
Return the pork belly to the pan, combining with the aromatic mix. Add the soy sauce, salt, rice vinegar, and water, and bring to a simmer. Cover and let simmer for 1 hour, allowing the flavors to meld and the pork to become tender.
In the meantime, cook the Jasmin rice until tender. Set aside.
Once the pork belly mix is ready, serve over a bed of Jasmin rice and garnish with chopped green onions.

For a deeper flavor, let the pork belly marinate in the gochujang mix for a few hours prior to cooking.
Adjust the gochugaru to your heat preference.
For a crispier pork belly, return the slices to the pan and sear on high heat before the final simmer.