Korean spicy pork bowls

For a stress-free one pot meal packed with veggies, meltingly tender pork belly and heaps of flavour with gochujang, gochugaru and a little herbaceous freshness from the Korean perilla (also known as sesame leaves), try Adam Liaw's simple spicy pork bowls.

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

Stream Now On Demand

The Cook Up with Adam Liaw

series • CookingPG

Ingredients

• 600 g sliced pork belly (about 3-5 mm thick), then cut into 4 cm pieces
• 3 tbsp gochujang
• 1 tbsp mild, coarse Korean chilli powder (gochugaru)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• ½ tsp freshly ground black pepper
• 2 tsp sesame oil
• 4 garlic cloves, finely minced
• 1 tsp finely grated ginger
• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 cups cabbage, cut into 2 cm wide strips
• 1 carrot, cut into matchsticks
• 4 spring onions, cut into 4 cm lengths
• 3-4 Korean perilla leaves, to serve
• ¼ tsp toasted sesame seeds, to serve
• Cooked rice, to serve

Marinating time: 5 minutes - 12 hours

Instructions

1. In a large bowl, combine the pork belly with the gochujang, chilli powder, soy sauce, mirin, sugar, black pepper, sesame oil, garlic and ginger. Stir to combine and marinate for at least a few minutes at room temperature, or for more flavour, you can refrigerate it overnight.
2. When ready to cook, heat a large frying pan over medium heat and add the vegetable oil. Add the onion, then add the marinated pork and allow to brown. Add the cabbage, carrot and spring onions and stir-fry everything together for about 5 minutes until cooked through. Toss the perilla leaves through at the end, then remove from the heat. Sprinkle with sesame seeds and serve with rice.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.