Korean Spicy Pork 韩式辣炒猪五花/제육덮밥

225g Sliced Pork Belly

1/8 cabbage, sliced

1 small peeled carrot ,sliced

3 shallots, sliced

1 green chili, sliced

1 onion thinly sliced

4 garlic cloves, minced

½ teaspoon peeled ginger, minced

2 teaspoons toasted sesame seeds

1 tablespoons soy sauce

½ cup water

1 tablespoon Korean hot pepper flakes

¼ cup Korean hot pepper paste

1/2 teaspoon potato starch

¼ teaspoon ground black pepper

1 tablespoon sugar

Make the sauce:

Combine the sauce ingredients in a medium-sized bowl. Mix it well with a spoon. Set aside.

Cook:

Heat up the oil in a large frying pan over medium high heat.

Add the garlic and ginger and stir for a minute until they are a little crispy.

Add in the pork and cook for about 2 to 3 minutes until it’s no longer pink.

Add in all the ingredients. Cover and reduce the heat to medium.

Cook for 2-3 minutes until the vegetables are slightly cooked.

Uncover and add the seasoning sauce.

Increase the heat to medium high and cook another 3 minutes until everything is nicely cooked and incorporated.

Stir in sesame oil and remove from heat.

Perfectly served with steam rice and fired eggs.