4 Nov 2011
We eat a lot of Korean food. In Nashville my husband and I found a tiny Korean restaurant where the cook and sometimes the person serving the food was the same older woman. The food was simple home-cooking and I fell in love. When we moved to Gainesville I was introduced to Mrs. Lee, the wife of a visiting entomologist, who taught me how to make kimchi in my mother’s sink and introduced me to “magic sauce”. Thankfully our kids all like Korean food if I tone down the chiles a bit and provide plenty of banchan, the little plates of salads and relishes that accompany all big Korean meals, and plenty of hot fresh rice.
Pork belly, sausage and fish cake bulgogi
1 lb. pork belly, skin removed and cut into small thin pieces
1/2 lb. Korean fish cake, thawed and sliced
1/4 lb. California Sausage #2, sliced
1/2 a bunch of Chinese garlic chives, sliced into 2″ lengths
4 cloves of garlic, minced
1 tsp. ginger paste
1/3 c gochujang/red pepper paste
2 tbl. dark brown sugar
1 tbl. dark soy sauce
1/2 tsp. ground black pepper
2 tsp. dark sesame oil
Heat a large frying pan or wok to medium-high. In a small bowl, mix the garlic through sesame oil. Put the pork belly in the pan and leave it alone for the count of 30, then stir. Leave it alone for another count of 30. Stir again and keep stirring until the pork belly is browned on all sides. Remove to a clean bowl with any extra rendered fat and drain the fat off to another small bowl. Add the fish cake and sausage to the pan and stir-fry until evenly browned. Add back the pork belly and the chives and stir to combine, then add the gochujang mixture all at once and stir-fry until the sauce completely coats everything and darkens and dries a little, so the fat starts to render out again.
Serve immediately with fresh hot rice, kimchi, lettuce leaves, and any other side dishes you want. I had a difficult time with the texture of the pork belly but it tasted beyond delicious and my kids sucked it down.