Korean spicy pork belly from Adventures in Starry Kitchen: 88 Asian-Inspired Recipes from America's Most Famous Underground Restaurant (page 54) by Nguyen Tran

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Notes about this recipe

  • rionafaith on August 24, 2017

    The marinade on this BURNS, a lot. I seared it on a cast iron griddle and the slices turned black almost instantly, and the sauce just pooled into big crusty puddles that were very hard to scrape off. But other than that, very tasty, even though I only marinated for 2 hours instead of overnight. If I make this again I might try omitting the sugar, using a different pan, or flipping/stirring more to cut down on the burn factor.

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