Dwaeji-Kimchi Duruchigi) Recipe by Maangchi

maangchi.com

Soulbelow

1 pound of pork belly (or chicken, or beef), cut into ¼ inch thick bite size pieces

¼ teaspoon Kosher salt

1 pound fermented kimchi, chopped

2 teaspoons plus 1 tablespoon toasted sesame oil

1 medium size onion, cut into chunks

1 dae-pa (Korean large green onion) or 4 green onions, cut into 1 inch long pieces

1 small carrot, sliced

1 small bunch of enoki mushrooms (pangyee-beoseot in Korean), trimmed and washed (about 1 cup)

Lettuce or inner part of Napa cabbage leaves, washed and drained (optional)

One sunny-side-up egg per person (optional)

subheading: For seasoning paste:

2 tablespoons gochujang (Korean hot pepper paste)

2 tablespoons gochu-garu (Korean hot pepper flakes)

2 tablespoons rice syrup (or corn syrup, or sugar) (optional)

1 tablespoon soy sauce

2 tablespoons water

4 garlic cloves, minced

½ teaspoon ground black pepper

Directions at maangchi.com

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