Stir-fried pork belly and sukju is not a simple dish. The harmony of fatty pork belly and crunchy sukju creates a great balance not only in texture but also in nutrition. The rich taste of pork belly and the light taste of sukju combine to complement each other's shortcomings, creating a healthier meal.
First of all, pork belly is more than just meat. It is rich in high-quality protein, which helps build and recover muscles, and is especially rich in vitamin B1 (thiamine), which promotes metabolism and relieves fatigue. This is why pork belly is so popular among modern people who are stressed out. In addition, although we often think that it is high in fat, pork belly also contains unsaturated fatty acids, which can have a positive effect on blood circulation when consumed in moderation.
On the other hand, sukju is a light and fresh ingredient, in contrast to pork belly. It is suitable for dieting due to its low calories and rich dietary fiber, and it helps digestion by helping intestinal movement. Aspartic acid contained in the host is an effective ingredient for relieving hangovers, and eating it with pork belly reduces digestive burden and maintains a healthy balance. In addition, it is rich in vitamin C and antioxidants, which have a good effect on skin health and anti-aging.
When these two ingredients meet, you can achieve both taste and health. The rich oil from the pork belly seeps into the host, adding savory flavor, and the crunchy texture of the host neutralizes the oily taste of the pork belly. In particular, if you add a little oyster sauce at the end and quickly stir-fry it over high heat, you can enjoy a deeper flavor. You can eat it as a rice bowl style by putting it on top of rice, or you can add spicy Cheongyang pepper for a different taste.
Samgyeopsal Sukju Bokkeum Recipe (for 2 servings)
Ingredients
200g pork belly
150g sukju vegetables
1/2 bunch green onions
1 tbsp minced garlic
1 tbsp oyster sauce
A little salt and pepper
1 tsp sesame oil (optional)
How to make
1. First, fry the pork belly until golden brown
Cut the pork belly into bite-size pieces and fry in a pan over medium heat.
If there is a lot of fat from the meat, wipe it off with a paper towel.
2. Add flavor with green onions & garlic
When the meat is half cooked, add green onions and minced garlic and fry.
If the green onion oil comes out and a savory aroma comes up, it's a success!
3. Add the sukju at the end
Sukju has a lot of moisture, so if you fry it for too long, it will suffocate.
Add it at the end and fry it over high heat for 30 seconds to 1 minute to maintain a crispy texture!
4. Seasoning
Add 1 tablespoon of oyster sauce + a little pepper and mix well.
You can add salt to taste.
Turn off the heat and add a drop of sesame oil for more flavor!
Tips for eating deliciously
✔ It's also good to eat it on top of rice as a rice bowl style!
✔ If you want a spicy taste, add gochujang or Cheongyang pepper!
✔ Stir-fry rice in the remaining oil and enjoy it.