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Fermented Tteokbokki over Rice
A Fermented Tteokbokki, the kind of plate you make on a quiet evening, and served over Rice.
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Marinated Pork Belly with Pickled Radish
Our Pork Belly leans on soy sauce and patience: kissed with char and smoke, then finished with Pickled Radish.
Ingredients
What you'll need
- 1 lb pork belly
- 4 oz soy sauce
- 1/4 cup gochujang
- 2 tbsp garlic
- 1 cup scallions
- 3 cloves toasted sesame oil
- 1 tsp sugar
- to taste a squeeze of citrus
Method
Step by step
- Season the pork belly generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the pork belly and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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