Sunga Pork Bulgogi

Ingredients

• 500g (1.1 lb) pork belly, thinly sliced 500g (1.1 lb) pork belly, thinly sliced
• 1/4 cup soy sauce 1/4 cup soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon rice wine 1 tablespoon rice wine
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 4-5 green onions, cut into 2-inch pieces 4-5 green onions, cut into 2-inch pieces
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 12g, 8g
• Protein: 28g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, rice wine, brown sugar, and black pepper. Mix well to create the marinade.
2. 2.
   Add the thinly sliced pork to the marinade and toss until all the slices are coated. Allow the pork to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Heat a large skillet or wok over medium-high heat. Add the marinated pork and cook until it is browned and cooked through, approximately 5-7 minutes.
4. 4.
   Add the sliced onion, julienned carrot, and bell peppers to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are slightly tender.
5. 5.
   Add the green onions and cook for another minute, stirring continuously.
6. 6.
   Remove from heat and garnish with sesame seeds.
7. 7.
   Serve the Sunga Pork Bulgogi hot with steamed rice.

Treat your ingredients with care...

• Pork belly — For the best results, choose pork belly with a good balance of meat and fat. The fat adds flavor and juiciness to the dish.
• Rice wine — If you don't have rice wine, you can substitute it with dry sherry or mirin for a similar flavor profile.
• Sesame seeds — Toast the sesame seeds in a dry skillet over medium heat for a few minutes until they turn golden brown. This will enhance their nutty flavor.

Tips & Tricks

• For a spicier version, add a teaspoon of gochujang (Korean chili paste) to the marinade.
• If you prefer a milder flavor, reduce the amount of garlic and ginger in the marinade.
• To achieve perfectly tender pork, make sure not to overcook it. The pork should be cooked until it is no longer pink in the center.
• Feel free to customize the vegetable selection based on your preferences. Mushrooms, zucchini, or bean sprouts can be great additions.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

Serving advice

Serve Sunga Pork Bulgogi with a side of steamed rice and kimchi for a complete Korean dining experience. The rice helps to balance the flavors and soak up the delicious sauce, while the kimchi adds a tangy and spicy kick.

Presentation advice

Arrange the Sunga Pork Bulgogi on a large platter, garnished with a sprinkle of sesame seeds. The vibrant colors of the vegetables and the succulent pork will make for an enticing presentation. Serve with a side of steamed rice and kimchi to complete the visual appeal.