1 pork belly, rinsed and patted dry
1 clove garlic, minced
12 large shiitake mushrooms caps, sliced
1 bunch scallions, sliced thin, white and green parts, divided
1/2 teaspoon sesame oil
Korean BBQ sauce, store-bought or homemade
Rinse the pork belly and pat dry. Cut into large cubes. Heat a skillet over medium-high heat. Add the pork belly and sear on all sides until well browned and crispy. Remove from skillet and place on a paper towel lined plate. Pour the fat from the skillet and wipe with a paper towel. Brushed the pork belly cubes and mushrooms with the Korean BBQ sauce. Add the sesame oil to the skillet and turn the heat to medium-high. Add the garlic and cook for 30 seconds. Add the pork belly and mushrooms back to the skillet and cook for about 5 minutes. Add the scallions (I add a handful) and cook for another 5 minutes. The BBQ sauce will start to char slightly, which is what you want. Removed from heat and place on a serving dish. Sprinkle with a few more scallions and enjoy!
3/4 cup low sodium soy sauce
1/4 cup water
1/4 cup mirin
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
2 teaspoons gochujang
1 1/2 tablespoons grated garlic
1 tablespoon grated ginger
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 scallion, finely chopped
1 cup light brown sugar
3 tablespoons cornstarch and water
Add the the first 12 ingredients to a medium-sized bowl. Stir well to combine. Pour mixture into a medium saucepan over medium-high. Bring to a boil. In a small bowl, combine the 3 tablespoons of water and cornstarch and whisk until smooth. Add the cornstarch mixture to the saucepan and continue whisking until thick. Continue to cook the sauce about 6 to 8 minutes. The sauce will be very thick. Remove from heat and allow to cool slightly before using. If you are jarring the sauce, allow to cool completely before pouring into a jar. Sauce will keep in the refrigerator for up to 2 weeks.
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