Ingredients:
Serving size: 2 adults
Spicy pork belly marinade
~1.3 lbs of pork belly
1/2 onion, thinly sliced
3 tbsp of Gochujang (Korean red pepper paste)
2 tbsp of Gochugaru (Korean red pepper powder)
1 tbsp of minced garlic
2 tbsp of sugar
1 tbsp of soy sauce
a pinch of sesame seeds
a pinch of black pepper
*Mix all sauce ingredients together and coat the pork belly pieces evenly. Marinate for at least 30 minutes.
Beef brisket soybean paste stew
Ingredients:
.25 lbs of beef brisket
1/6 of a medium radish, julienned
2 cups of water
2 tbsp of soybean paste
1/3 tbsp of Gochujang (or less if you can’t do spice)
1 tbsp of minced garlic
1/4 tsp of sugar
1/2 of onion, chopped
1/2 of tofu block, cut into small cubes
1/4 of zucchini, cut into small cubes
3 white mushrooms, thinly sliced
optional: 1 seafood stock coin
Directions:
1. Preheat your small soup pot over medium heat. When heated, add your beef brisket and lightly saute until the meat is almost cooked.
2. Add your julienned radish and cubed onion and saute for another 3 minutes.
3. Add 2 cups of water and 1 seafood stock coin.
4. When the soup comes to a boil, add 2 tbsp of soybean paste and 1/3 tbsp of Gochujang. 5. 5. Once the pastes are fully dissolved, add your vegetables (mushrooms, zucchini, tofu.) Add 1 tbsp of minced garlic and 1/4 tsp of sugar.
6. Boil everything together over medium low heat until all the vegetables are cooked.
7. Top with chopped scallions and red serrano peppers (optional) and enjoy!
*For the kids, I used the same recipe but just skipped the Gochujang!
