I can’t even start to describe how happy I have been since I started cooking Korean food at home.
What is it about Korean food? It really grows on you. And best of all, many of the dishes are really, really easy to cook at home.
I guess it has to be the year-end thingy because I am generally busy throughout the year, but usually in the last couple of months, things start to slow down and I start to feel lazzzzzzzzzzzzzzzzy.
Seeing that I am normally such a workaholic, it is a good thing that I do wind down some time!
I am sharing yet another slow cooker Korean recipe today. And why not? I always say let the slow cooker do all the work for ya!
Years ago when I first moved out to stay on my own, one of the first things I bought was a small slow cooker. Each day I would dump various ingredients into my little slow cooker and every night I would have a yummy dinner waiting for me. And because school food was so bad, I always cooked extra so I’d have something edible for lunch too. Till this day, I still turn to the slow cooker when I am busy or feel super lazy.
I think once you have cooked this dish, you will cook it again and again. It is SO FREAKING GOOD!
Okay, can you tell I really, really, really love this?
Here are the step-by-step instructions on how to cook this. Just go buy some pork belly very, very soon. You will not regret this, I promise!
Start by cutting the pork belly into slices about 1.5-2 cm thick. Pat the meat dry with kitchen towels.
Heat a little olive oil in a pan. Pan fry both sides of the pork just so that they are brown.
Pour the bulgogi sauce over the pork and all.
Add the ginger, garlic and spring onion.
Cook on low for about 4 hours. Stir once in a while.
Once the pork is soft, it is ready.
Leave the pork whole if you like. Drizzle some sauce over the pork before serving.
Or cut the pork into bite-size pieces., drizzle the sauce and serve with rice.
See how tender this is?
Ma Sit SSo Yo! 맛있어요!
- 1.5kg fresh pork belly
- 1 medium onion
- 1 cup bulgogi sauce
- 1 or 2 sprigs spring onion, roughly cut
- 3–5 garlic cloves
- 2cm long ginger piece, thinly sliced
- sesame seeds to garnish
- Cut the pork belly into slices about 1.5-2 cm thick. Pat the meat dry with kitchen towels.
- Heat a little olive oil in a pan. Pan fry both sides of the pork just so that they are brown.
- Place the sliced onions at the bottom of the slow cooker bowl.
- Lay the pork over the onions.
- Pour the bulgogi sauce over the pork and all.
- Add the ginger, garlic and spring onion.
- Cover and cook on low for about 4 hours. Stir once in a while.
- Once the pork is soft, it is ready.
- Leave the pork slices whole if you like. Drizzle some sauce over the pork, scatter some sesame seeds before serving. OR cut the pork into bite-size pieces, drizzle the sauce, garnish with sesame seeds and serve with rice.