Stir-fried Pork Belly and Eggplant (Samgyeop Gaji Bokkeum)

Photo: Korea Ministry of Food and Drug Safety

Stir-fried Pork Belly and Eggplant (Samgyeop Gaji Bokkeum)

Name: Stir-fried Pork Belly and Eggplant (Samgyeop Gaji Bokkeum)
Cuisine: South Korea
Ingredients: 100 g pork belly (100g); 5 g ginger (5g); 10 g sake (jeongjong) (10g); 50 g eggplant (50g); 20 g onion (20g); 20 g carrot (20g); 10 g perilla leaves (10g); 20 g oyster mushrooms (20g); 10 g green onion (10g); 5 g cooking oil (5g); 5 g sesame oil (5g); 10 g pine nuts (10g); 5 g toasted sesame seeds (5g); 20 g Seasoning sauce: gochugaru (Korean chili flakes) (20g); 20 g minced garlic (20g); 30 g low-sodium soy sauce (30g); 20 g oligosaccharide syrup (20g); 0.1 g ground pepper (0.1g); 10 g sugar (10g)

삼겹가지볶음

Side dish · Stir-fried

Side dishesCourse

542kcal · per serving

2/5Spice

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Recipe

Stir-fried Pork Belly and Eggplant (Samgyeop Gaji Bokkeum)

🌶 Spicy 2/5Contains: gluten, soy, nuts, sesame

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

pork belly삼겹살(100g)
100 g
ginger생강(5g)
5 g
sake (jeongjong)정종(10g)
10 g
eggplant가지(50g)
50 g
onion양파(20g)
20 g
carrot당근(20g)
20 g
perilla leaves깻잎(10g)
↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
🛒 Where to buy: Korean grocery stores (fresh produce)
10 g
oyster mushrooms느타리버섯(20g)
20 g
green onion대파(10g)
10 g
cooking oil식용유(5g)
5 g
sesame oil참기름(5g)
5 g
pine nuts잣(10g)
10 g
toasted sesame seeds통깨(5g)
5 g
Seasoning sauce: gochugaru (Korean chili flakes)양념장 : 고춧가루(20g)
↔ No Seasoning sauce: gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
20 g
minced garlic다진마늘(20g)
20 g
low-sodium soy sauce저염간장(30g)
30 g
oligosaccharide syrup올리고당(20g)
20 g
ground pepper후춧가루(0.1g)
0.1 g
sugar설탕(10g)
10 g

Nutrition per serving

542kcal

15.9gCarbs

19.5gProtein

44.5gFat

398.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Rest the sliced pork belly with ginger juice and sake for about 2 hours.
Choose eggplant with few seeds, halve it, and cut on the diagonal.
Cut the onion and perilla leaves into thin strips, cut the carrot into rectangles, slice the green onion, and tear the oyster mushrooms by hand.
Mix the chili flakes, minced garlic, soy sauce, oligosaccharide syrup, pepper, and sugar evenly to make the seasoning sauce.
Toss the rested pork belly evenly with the seasoning sauce.
Lightly oil a pan and stir-fry the seasoned meat (5) first. When the meat is about half cooked, add the eggplant (2) and cut vegetables (3) and stir-fry, then add the sesame oil and pine nuts at the end and stir-fry once more. Top with toasted sesame seeds to finish.

💡 TipInstead of gochujang, a seasoning sauce of chili flakes and various seasonings is used to reduce the sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.