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Stone-Bowl Gochujang Chicken and Ssamjang
Our Gochujang Chicken leans on soy sauce and patience: the kind of plate you make on a quiet evening, then finished and Ssamjang.
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Sizzling Pork Belly with Pickled Radish
Sizzling Pork Belly with Pickled Radish -- weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb pork belly
- 1 tbsp soy sauce
- 2 tsp gochujang
- 1 medium garlic
- 1 lb scallions
- a pinch toasted sesame oil
- 4 oz sugar
- to taste flaky salt
Method
Step by step
- Pat the pork belly dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the pork belly, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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Fiery Tteokbokki over Rice
Fiery Tteokbokki over Rice -- weeknight-fast but never a compromise.