Jeyuk Bokkeum (Korean Stir Fried Spicy Pork) 韩式辣炒猪肉

A few weeks ago we happened to have popped into a chain supermarket that sells different kinds of imported groceries. We always like to hang around places like this because we can find so many things that we used to eat/use when we were in the United Kingdom especially snacks and some cooking ingredients from other countries. We actually went there for the bread flour (it is not easy to find bread flour in Malaysia) and we bumped into this Korean goods corner. I found this hot and spicy Kalbi Marinade and the picture on the label reminds us the grilled black pork in Jeju Island, South Korea. My husband was so excited and we got it home and made this spicy stir fried pork. This was the first time I used the sauce and I remember I saw red pepper paste and other ingredients on the label so I believed I do not have to add too much flavour into it. It is spicy, sweet and very hot! We liked it so much but I know I should reduce the marinade next time to avoid sausage lips after eating this XD

Ingredients: 
300g Pork belly (about 1inch wide but thinly sliced)
1 1/2 tbsp of Hot and Spicy Kalbi Marinade (I added 3tbsp and it was fiery!!)
1/2 Onion (wedged)
2 cloves Garlic (sliced)
1/2 stalk Leek (cut into 1/2 inch wide)
100g Oyster mushrooms (washed and roughly sliced - they shrink after cooking)
some Cabbage Kimchi (roughly chopped) - optional
2tbsp Sesame oil
3tbsp water
A pinch of salt

Steps:
1. Add the marinade into the pork and stir well. Leave it aside for at least 20 minutes.
2. Heat a pan at medium heat. Add sesame oil and followed by onion and garlic. (Sesame oil get burnt easily so do not wait too long)
3. Stir fry the onion for a few seconds and add the pork (including the marinade) into the pan. Stir fry until the pork is crispy on the outside.
4. Add kimchi, leek and mushroom and stir fry a little (do not reduce the heat).
5. The heat and ingredients dry up the pan in second. Add water from the sides at this stage together with a pinch of salt and stir fry until the sauce is reduced to the maximum. 
6. Remove from heat and ready to serve with steamed rice or wrap with fresh lettuce the Korean way of eating. Enjoy!