Gong Ssamjang, Rendering Pork Belly Fat Makes This an All-Purpose Sauce

Steps

1. 1

   Separate the fat from the lean meat of the pork belly and cut each into 1cm cubes.

2. 2

   Place the fat in a pan and slowly render over low heat to extract the oil.

3. 3

   Add the lean meat to the pan with the rendered oil and cook over medium heat until golden.

4. 4

   Add green onion and onion, stir-fry until translucent, then add dark soy sauce and ssamjang in order and stir-fry for 1 more minute.

5. 5

   Add tomato sauce and sugar and simmer over low heat until all moisture has evaporated and the sauce is thick.

6. 6

   Toss in chopped green onion at the end to complete.