This is a traditional Korean pork dish for a weeknight. Korean markets will have packages pre-sliced, that look like bacon but not cured. If you buy these packages, just cut the strips into fourths. I like to make extra so we can make quesadillas the next day. We love Korean-Mexican fusion foods. Thank you Roy Choi for bringing it to the world with your food trucks!
1 lb sliced pork belly, cut into 1/8” thick slices then cut into 3” squares
4 garlic cloves, minced
1 tablespoon minced ginger
4 scallions, chopped
1 tablespoon soy sauce
1 tablespoons sesame oil
1 tablespoon soju
6 tablespoons gochujang
2 tablespoon honey
1 teaspoon toasted sesame seeds
In a large bowl, combine all the ingredients except for the pork belly and mix well. Add in the pork and make sure each piece is coated well with the marinade. Cover and refrigerate for at least 30 minutes.
Heat a large frying pan and add meat, cooking until cooked through. Serve with rice or with green lettuce leaves to eat as lettuce wraps.