Score pork belly fat with a crisscross pattern. In a resealable plastic bag, combine soy sauce, brown sugar, ginger, garlic, mirin, rice vinegar, gochujang, sesame oil, and gochugaru. Add pork belly to bag and let marinate for 2-3 hours, or overnight.
Preheat oven to 300°. Lay 2 layers of foil on counter. Remove pork belly from marinade and place in center of foil. Save marinade. Fold sides of foil up and over pork belly creating a package. Make sure to fold ends. Bake pork belly for 2-2 1/2 hours.
Increase heat to 400°. Open package slightly, be careful not to get any juices on you. Let cook for 30 more minutes. Remove from oven and juices and let rest on a cutting board and slice pork belly across grain in about ¼” slices.
Meanwhile, pour marinade into a small saucepan over medium heat. Bring to a simmer and let cook until reduced by half. Once sauce is reduced, remove from heat and refrigerate. Slice all veggies and cut open rolls.
To assemble, add some pork belly, veggies, and kimchi. Top with sauce and enjoy.
Soak ribs in cold water for 20 minutes. Pat dry.
In a medium bowl, combine brown sugar, soy sauce, water, mirin, garlic, ginger, sesame oil, cayenne, five-spice, black pepper, onion, pear, and green onions.
Place ribs in a resealable freezer bag and add marinade. Remove any air and seal. Turn bag several times to let marinade coat ribs evenly. Refrigerate for 2 hours, turning occasionally, or up to overnight. Discard marinade.
Preheat a grill or grill pan
to medium-high heat. Lightly oil grill grate.
Cook ribs until grill marks appear, 2-3 minutes per side. Garnish with green onions.
Tofu is tossed with our Sweet and Spicy Gochujang Sauce Recipe and served with rice and veggies for a crave-worthy dish that is ready in about 30 minutes.
In a large frying pan or wok over medium-high heat, add both oils. Once oil shimmers, add garlic, carrots, and mushrooms. Stir-fry until carrots are crisp-tender but are still firm to the bite, 4-5 minutes. Meanwhile, chop baby bok choy stems and leaves, keeping them separate.
Add bok choy stems and stir-fry until slightly softened, about 2 minutes. Add bok choy leaves, soy sauce, and rice vinegar and cook until leaves are wilted, 1-2 minutes. Turn off heat.
To make bowls, toss tofu with 1/2 cup sweet and spicy gochujang sauce. Serve over rice with vegetables. Garnish with sesame seeds, if desired.
Note: I personally love the contrast of cool, spicy tofu served with warm rice and veggies. However, if you prefer to heat the tofu simply heat a large non-stick pan over medium-high heat. Add 1 tablespoon canola oil and heat to shimmer. Toss tofu with sauce and add to pan. Stir-fry for 3-4 minutes and then add to your bowls.
Nutrition per serving: 420 calories; 18g total fat (2g saturated); 660mg sodium; 44g carbohydrates; 3g dietary fiber; 7g sugar (3g added sugar); 19g protein
Gochujang is a savory, fermented red chile paste that is ubiquitous in Korean cuisine. Here it’s used to make a unique condiment reminiscent of barbecue sauce. Toss it with a protein of your choice, use it as a marinade, or drizzle it over stir-fries. Gochujang is available in the Asian foods section at Harmons.
In a nonstick frying pan over medium heat, add oil. When oil shimmers, add garlic and ginger and cook until fragrant, about 1 minute. Using a wooden spoon, stir in gochujang and tomato paste. Cook and stir frequently until mixture becomes deep red, 3-4 minutes. Turn off heat and transfer to a medium bowl. Whisk in remaining ingredients.
Try this sauce with Korean Tofu Bowls.
In a blender or food processor, add pear, onion, mirin, rice vinegar, soy sauce, ginger and garlic and blend until smooth, scraping down sides of bowl halfway through blending.
Transfer marinade to a container large enough to fit short ribs. Add meat and turn to coat with marinade. Cover and refrigerate for 1-2 hours.
Preheat a grill pan or outdoor grill over medium heat. Place short rib in a single layer on grill and cook until desired doneness, 2-4 minutes. Transfer to a serving platter, let meat rest for 1-2 minutes, then serve.
In a large, resealable plastic bag, add pear, soy sauce, brown sugar, rice cooking wine, gochugaru, sesame oil, and garlic and stir to combine. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and mix everything to coat meat. Let sit at room temperature 30 minutes, or refrigerate up to 2 hours.
On a large grill over medium-high heat, add 1 tablespoon oil. When oil sizzles, carefully place strips of meat onto hot grill, season with salt and pepper and cook, in a single layer without moving, until lightly browned, about 1 minute. Turn over and continue to cook, tossing occasionally, until cooked through and crisp around edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 tablespoon vegetable oil, remaining meat, and more salt and pepper.
Serve topped with sesame seeds and green onions and steamed rice.
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