Ssamjang-Coated Pork Belly, Drain Half the Oil and Reduce in Ssamjang Sauce for a Perfect Rice Stealer

Steps

1. 1

   Cut the pork belly into bite-sized pieces.

2. 2

   Thinly slice the scallions and separate the white and green parts.

3. 3

   In a mixing bowl, combine ssamjang, mirin, sugar, rice wine, MSG, and minced white parts of scallions; mix well.

4. 4

   Heat oil in a pan and grill the pork belly until crispy, then drain away half the rendered fat.

5. 5

   Pour in the prepared sauce and reduce by half.

6. 6

   Taste and adjust seasoning with salt and pepper.

7. 7

   Stir in half of the sliced green parts of the scallions.

8. 8

   Transfer the pork belly and sauce to a plate and garnish with Korean green chili, garlic, and sesame salt to finish.