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Flavorful Gochujang Pork Belly Ssam Bowl

gochujang pork belly ssam bowl - featured image
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A hearty and fresh Korean-inspired bowl featuring tender caramelized pork belly marinated in gochujang, paired with pickled daikon, kimchi, and fresh lettuce for wrapping. Perfect for fans of bold, spicy, and tangy flavors.

Ingredients

Scale
  • 1 lb (450g) pork belly, skin removed and sliced into ¼-inch strips
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce (use gluten-free tamari if needed)
  • 1 tbsp honey or brown sugar
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tsp rice vinegar
  • 1 cup daikon radish, peeled and julienned
  • ½ cup rice vinegar
  • ¼ cup sugar
  • ½ tsp salt
  • Pinch of red pepper flakes (optional)
  • About 2 cups cooked short-grain rice
  • ½ cup kimchi (store-bought or homemade)
  • Fresh lettuce leaves (butter lettuce or green leaf)
  • Toasted sesame seeds (for garnish)
  • Thinly sliced green onions (for freshness)

Instructions

  1. In a medium bowl, combine 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp toasted sesame oil, minced garlic, grated ginger, and 1 tsp rice vinegar. Whisk until smooth.
  2. Toss the sliced pork belly into the marinade, coating each piece evenly. Cover and refrigerate for at least 20 minutes (up to 2 hours).
  3. Prepare the quick pickle by combining ½ cup rice vinegar, ¼ cup sugar, and ½ tsp salt in a small saucepan. Heat over medium until sugar dissolves, then remove from heat and let cool slightly.
  4. Place julienned daikon in a jar or bowl and pour the pickling liquid over it. Add red pepper flakes if desired. Let sit at room temperature for about 30 minutes.
  5. Cook 2 cups of short-grain rice according to package instructions or stovetop method: rinse rice until water runs clear, combine with 2½ cups water, bring to boil, reduce heat to low, cover and simmer for 18 minutes, then steam covered off heat for 10 minutes.
  6. Heat a cast-iron skillet or heavy pan over medium-high heat. Add marinated pork slices in a single layer and sear for 2-3 minutes per side until caramelized and slightly crispy. Cook in batches if needed. Remove and set aside.
  7. Assemble the ssam bowl by placing a scoop of warm rice in serving bowls. Top with seared pork belly, pickled daikon, kimchi, and fresh lettuce leaves on the side.
  8. Sprinkle with toasted sesame seeds and sliced green onions.
  9. To eat, wrap pork, pickled daikon, kimchi, and rice in a lettuce leaf and enjoy.

Notes

Slice pork belly thinly for even cooking and better marinade absorption. Marinate at least 20 minutes for best flavor. Cook pork in batches to avoid steaming. Quick pickle the daikon for about 30 minutes to add refreshing crunch. Adjust gochujang spice level to taste. Reheat pork gently in a skillet to maintain texture. Leftovers keep well for up to 3 days refrigerated.

Nutrition

Keywords: gochujang, pork belly, ssam bowl, Korean food, pickled daikon, kimchi, spicy, homemade, easy recipe

Find it online: https://chrisfeasts.com/flavorful-gochujang-pork-belly-ssam-bowl-easy-homemade-recipe-for-korean-food-fans/