COVID-19 Movement Control – Day 67
My foodie friend who once lived in Seoul for few years inspired me to cook this Bokkeum. He saw I have been trying out Korean dishes during this MCO.
I browsed a few videos on how to cook it. I scribbled some notes and the ingredients to buy. While I was busy doing it, the doorbell rang. My sister delivered these burnt cheesecake again. How to stay on diet?
I couldn’t get green onions and Cheongyang pepper. I went to a Korean grocer and found them. Not cheap.
Korean large green onions, which are sweeter and more aromatic, cost $10.20.
Cheongyang pepper cost $19.50.
- 300g pork belly, cut into bite size pieces 1/8 inch thick
- Salt and pepper, to taste
- 8 cloves garlic, sliced into thick pieces
- 1.5 tbsp sugar
- 3 tbsp soy sauce
- 1 tsp ginger, minced
- 1 medium size onion, sliced
- 2 stalks green onions sliced in half and cut into 5cm pieces.
- 3 Cheongyang peppers (green chili), roughly slice diagonally
- 1 tbsp coarse red pepper powder (gochu-garu)
- 1 tbsp fine red pepper powder
- ¼ cup hot pepper paste (gochujang)
- 1/3 cups water
- ¼ teaspoon ground black pepper
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
- Heat up a large pan over medium high heat.
- Put the pork belly on a pan, sprinkle flavoring salt and pepper, roast over medium heat.
- Once the pork belly is cooked, add garlic.
- If too much oil has come out from pork belly in the pan, take out some oil.
- When garlic is golden, add sugar and stir-fry.
- Sprinkle soy sauce around the edge of the pan and scorch to give a smoky flavor.
7. Add the green onions, coarse red pepper powder, fine red pepper powder, and stir-fry till the pork is fully cooked and juicy and a little crispy.
8. Add water to make sure ingredients blend well.
9. Sprinkle black pepper and sesame oil and mix before the green onion softens.
10. Transfer to a serving plate and sprinkle ground sesame seeds.
We had it with rice and kimchi pancake.
May eat with lettuce, ssamjang and side dishes.
My Dae Pa Bokkeum is not red enough but its spicy with the Cheongyang pepper. Next time, I will use more fatty pork belly so that the meat is juicier. Overall, the taste is good and we finished the entire plate.