yikesadoodle!

Spicy, warm, and delicious. Something we ate pretty much every week during the beginning of the pandemic—now a winter staple.

Ingredients:

• 1 yellow onion, sliced into very fine strips
• 1lb pork belly
• 2 cups of kimchi
• 1 tbsp gochujang
• 1 tsp sugar
• green onion for garnish
• rice
• a side vegetable, if desired (we usually use cabbage or bok choy)

Directions:

1. Begin cooking rice if you would like to serve over rice.
2. Cut pork belly into small pieces.
3. Heat wok and add a neutral oil. Place pork belly into wok in a single layer, allowing space for airflow (if it’s too crowded, the meat will steam and not brown). Turn pieces occasionally to allow browning/crisping. As the pork belly cooks, you may need to remove some fat from the wok. Cook until mostly golden and crispy. Remove excess fat to your taste.
4. Make space in the center of the wok, add onions.
5. Cook onions until done to your taste.
6. Add sugar and gochujang. Stir to incorporate thoroughly.
7. Turn heat down to low.
8. Add the kimchi to heat to desired temperature. Be sure not to cook too long, or the heat will kill the probiotic benefits of the kimchi.
9. Once warm, turn off and serve. Garnish with chopped scallions.

Recipe based on X, with modifications to taste & for cook time.