Korean-style Baked Pork Belly with Rice Cakes and Cheese


2 cups Spicy Sauteed Pork Belly (see recipe below)
2 cups frozen rice cakes, soaked and refrigerated overnight
2 tbsp vegetable oil
3/4 cup Japanese fish cakes, cut into 1-inch pieces
1/2 cup julienned carrots
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced yellow onions
1 cup roughly chopped kimchi
2 cups shredded mozzarella
2 cups shredded mild cheddar cheese

Dashi Sauce

1/2 cup dashi
3 tbsp gochujang (Korean red chili sauce)
3 tbsp rice syrup or light corn syrup
1 tbsp Korean red pepper flakes
1 tbsp soy sauce
1 tbsp mirin
1 tbsp sugar
2 cloves garlic, minced


  1. Pre-heat the oven to 400°F.
  2. Add dashi sauce ingredients to a medium bowl, whisk to mix.
  3. Drain the rice cakes and dry well with paper towels.
  4. In a large wok, heat the oil over medium-high until lightly smoking. Add the rice cakes and cook, flipping once, until golden, about 2 minutes.
  5. Add fish cakes, carrots, cabbage, and onions and cook until the fish cakes are heated through and the vegetables are soft, about 3 minutes.
  6. Pour the dashi sauce over the rice cakes mixture and simmer until the sauce thickens, about 3 minutes.
  7. Remove all ingredients in the wok to a 9-by-13-inch baking dish and spread into an even layer. Arrange the pork belly over the rice cakes, pouring the sauce over. Then spread the kimchi over the pork belly and top with the shredded mozzarella and cheddar.
  8. Bake in the oven until cheese is melted and sauce is bubbling, 10 to 12 minutes. Remove from oven and serve while hot.

Spicy Sauteed Pork Belly


1 lb pork belly, sliced 1/8-inch thick (about 16 slices)
1 small white onion, roughly chopped
2 tbsp vegetable oil


1/4 cup gochujang (Korean red chili paste)
2 tbsp Korean red pepper flakes
2 tbsp mirin
1 tbsp soy sauce
3 garlic cloves, minced
1 (1/2-inch) piece ginger, peeled and minced


  1. In a blender, puree the white onion until smooth, scraping the sides as needed. Transfer to a large bowl.
  2. Add the marinade ingredients, whisk until smooth.
  3. Add the pork belly and toss to coat. Cover the bowl with plastic wrap and refrigerate at least 2 hours and up to overnight.
  4. Heat 1 tablespoon oil in a wok over medium-high until lightly smoking. Add half the pork slices and 2 tablespoons of the marinade and cook, flipping once, until caramelized and golden, about 5 minutes. Transfer the pork to a bowl.
  5. Wipe clean the wok, and return to the heat. Repeat cooking with the remaining oil, pork, and another 2 tablespoons of the marinade. Remove the pork and the sauce to a bowl and set aside.

Makes 6 to 8 servings.

Source: Arang Restaurant, New York