2 tablespoons oil
8 oz thinly sliced pork belly
1 large onion, thinly sliced
2 cups kimchi
1-1/2 teaspoons sugar
1 tablespoon Gochujang (Korean red pepper paste)
2 portions of cooked medium-grain rice
1 stalk green onion, chopped
- Heat a wok or skillet over high heat just until smoking. Add the oil, followed by the pork belly, and stir-fry for 1 minute (or until slightly caramelized).
- Add the onion, kimchi, and sugar, and cook for an additional 3 minutes.
- Add the gochujang and cook for another minute.
- Serve over rice, and garnish with green onion.
Makes 2 servings.
Source: The Wok of Life