Ingredients

• 500 g pork belly
• 1 1/4 onions (250 g)
• 9 green onions (90 g)
• 2 tablespoons cooking oil
• 4 tablespoons gochujang
• 2 tablespoons red pepper powder
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 2 teaspoons chopped green onion
• 1 teaspoon minced garlic
• 1 tablespoon ginger juice
• 2 tablespoons cooking wine
• a little black pepper

Instructions

1. Slice the pork belly thinly to about 0.3 cm thick, then cut into bite-sized pieces.
2. Slice the onion lengthwise.
3. Cut 6 of the green onions into 4 cm lengths, and finely chop the remaining 3 for garnish.
4. Mix the gochujang with the remaining seasoning ingredients to make a spicy sauce.
5. Add the sauce to the prepared pork and knead well, then marinate for 30 minutes.
6. Heat a pan and add 1 tablespoon of cooking oil, then lightly stir-fry the sliced onion and set aside.
7. Heat the pan again, add the remaining 1 tablespoon of cooking oil, and stir-fry the marinated pork over medium heat, stirring so it does not burn.
8. When the pork is fully cooked, add the stir-fried onion and cut green onions and mix well.
9. Serve the cooked pork in a bowl and top with the chopped green onion garnish.