Cut the pork belly into strips about 1cm thick. Grate the garlic and mix into the ● ingredients.
Over medium heat, sauté the pork to brown both sides. Remove from heat and use a paper towel to soak up excess fat.
Add the ● ingredients and cook over low-medium heat until the sauce produces a glaze. Serve over rice, top with a poached egg, and it's done.
This is the gochujang I used. I bought it at a Korean supermarket. It's a 1kg jar. (I put it next to an A3 battery so you can get idea of the size!)
Story Behind this Recipe
Since I bought a large amount of gochujang, I've been making a ton of recipes with it.
The pork will release fat, so there's no need to oil the pan, but add some if it looks like it might burn. Once you add the sauce, it burns easily, so be sure to remove from heat as soon as it produces a glaze.