Stir-Fried Pork Belly with Eggplant and Mushrooms
Korean: 가지볶음 (5.6.10.12.13.18)
"Korean pork belly stir-fry with eggplant, mushrooms, and aromatic spices. Easy weeknight dinner recipe."
Estimated Nutrition
Ingredients
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Pork belly
100g
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Fresh ginger, minced
5g
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Sake or rice wine
10g
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Eggplant
50g
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Onion
20g
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Carrot
20g
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Perilla leaves
10g
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Oyster mushrooms
20g
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Green onion
10g
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Vegetable oil
5g
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Sesame oil
5g
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Pine nuts
10g
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Sesame seeds
5g
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Red chili powder
20g
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Minced garlic
20g
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Low-sodium soy sauce
30g
-
Oligosaccharide syrup
20g
-
White pepper
0.1g
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Sugar
10g
Local Substitutes
Instead of 깻잎 (Perilla leaves)
Use: Mint or basil leaves
Reason: Similar aromatic flavor profile
Instead of 올리고당 (Oligosaccharide syrup)
Use: Honey or corn syrup
Reason: Provides same sweetness and texture
Instead of 정종 (Sake)
Use: Dry sherry or white wine
Reason: Similar fermented flavor for marinating
Instead of 저염간장 (Low-sodium soy sauce)
Use: Regular soy sauce (reduced amount)
Reason: Achieves same umami depth
🧑🍳 Cooking Instructions
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1
Marinate sliced pork belly with minced ginger and sake for 2 hours.
-
2
Slice eggplant diagonally, discarding seeds.
-
3
Cut onion and perilla leaves into thin strips, carrot into rectangles, green onion into pieces, and tear oyster mushrooms by hand.
-
4
Mix red chili powder, garlic, soy sauce, syrup, pepper, and sugar to create sauce.
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5
Coat marinated pork with prepared sauce.
-
6
Heat oil in pan and stir-fry marinated pork until half-cooked, then add eggplant and vegetables. Finish with sesame oil and pine nuts.
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7
Top with sesame seeds and serve.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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