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<\/a>Pork Bell Stir Fry with Bean Sprouts<\/h2>\n\n\n\n
Pork Belly Stir Fry with Bean Sprouts aka Daepae Samgyeopsal Sukju Bokkeum (\ub300\ud328 \uc0bc\uacb9\uc0b4 \uc219\uc8fc \ubcf6\uc74c) is a dish that I haven’t had too many times because this is a dish that’s served mostly at bar restaurants or Pocha \ud3ec\ucc28 in Korea. But I was reminded of this dish when I recently watched the popular Korean drama Itaewon Class <\/a>on Netflix.<\/p>\n\n\n\n This kind of cut didn’t exist when I was a kid and I’m always amazed how one person’s idea can change the world. First, Daepae means Handplane (you know.. the wood shaver thingamajig that you use to shave off thin layers of wood) in English and so Daepae Samgyeopsal means pork belly that’s sliced so thin, it feels like the very thin wood shavings that curl up when you use a hand plane to shave off wood.<\/p>\n\n\n\n Baek Jong Won \ubc31\uc885\uc6d0 became famous because of his idea of serving Daepae Samgyeopsal at his Korean BBQ restaurants. People loved it and his restaurants became very successful. <\/p>\n\n\n\n Daepae Sampgyeopsal Sukju Bokkeum, therefore, means it’s a stir fry (bokkeum) of paper-thin slices of pork belly (daepae samgyeopsal) and bean sprouts (sukju). I think there’s a similar dish in Japanese cuisine of stir frying pork with bean sprouts but what is unique is that we use this really thinly sliced pork belly (not just pork butt) and that of course, Koreans like to add a bit of spice. See my optional toppings below.<\/p>\n\n\n\n In the Itaewon Class drama (available on Netflix), the main character opens a Pocha. And you may wonder, how is that different from a regular Sikdang \uc2dd\ub2f9 (restaurant)? The world Pocha comes from Po<\/strong>jang Macha<\/strong> \ud3ec\uc7a5\ub9c8\ucc28. Macha means cart or wagon<\/em> and Pojang means to wrap or covered.<\/em> <\/p>\n\n\n\n So.. together it means a ‘covered wagon’ and for many years, Korean street vendors sold usually Bunsik (snack items like tteokbokki, oden, etc) in their carts. Then around 2010, the concept of bars and Izakaya were introduced into Korean food culture. Along with that, some started to turn these Bunsik Pojang Macha into ones that sell Sul \uc220 (alcohol) and Anju \uc548\uc8fc (foods that are meant to be enjoyed with an alcoholic beverage. <\/p>\n\n\n\n At which point, they started to call their carts Pocha instead of Pojang Macha… and so these days, Pocha has become the word to represent the kinds of restaurants that serve Alcoholic beverage + foods that go well with them – whether it is in a cart or an actual full restaurant. Thus, the Danbam restaurant that appears in Itaewon Class belongs to this ‘Pocha’ category.<\/p>\n\n\n\n Interestingly, the Anju menu for these restaurants are pretty similar – they usually include Dakbal (chicken feet), Dak Ttongjip (chicken gizzard), Jokbal (pig feet) and this Samgyeopsal Sukju Bokkeum!!<\/p>\n\n\n\n <\/p>\n<\/div><\/div>\n\n\n\n <\/p>\n<\/div><\/div>\n\n\n\n If you like garlic and you like crunchy, then do this extra step of making crispy garlic slivers as topping. Cut garlic into thin slivers, then heat 1 Tbsp oil in the frying pan, saute on medium heat until garlic is brown and crispy. Remove oil from your pan because pork belly alreayd will render a lot of fat when cooked. If you are NOT using pork belly, you can just use this oil to saute your dish. <\/p>\n\n\n\n <\/p>\n\n\n\n This dish is best enjoyed HOT right from the pan. So, start cooking when you are ready to eat!<\/p>\n\n\n\n Korean Pork Belly Stir Fry with Bean Sprouts is one of those recipes that are just too simple to be yummy but please believe me when I say it’s simply awesome!<\/p>\n\n\n\n Well, I hope you get to make this during the holidays!! I know you will love it!!<\/p>\n\n\n\n XOXO \u2764\ufe0f,<\/p>\n\n\n\n JinJoo<\/p>\n\n\nWhat is Daepae Samgyeopsal \ub300\ud328 \uc0bc\uacb9\uc0b4<\/strong>?<\/h3>\n\n\n\n
<\/a>What is Pocha \ud3ec\ucc28?<\/h3>\n\n\n\n
FROM JINJOO!<\/h3>\n\n\n\n
Chef\u2019s Tips<\/h2>\n\n\n\n
How to make Pork Belly Stir Fry with Bean Sprouts (Samgyeopsal Sujkju Bokkeum)<\/h2>\n\n\n\n
<\/a>Ingredients<\/h3>\n\n\n\n
<Optional> Crispy Garlic Topping<\/h4>\n\n\n\n
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