Saturday, December 23, 2017

Recipe: Pork belly tteok

I love Korean food like wow and love to share the obsession with my friends. This homely comfort food dish is warm and delicious, you can use just about any protein and vegetable combination but this is one of my favourites.

You can buy Korean rice cakes (tteok 떡) at most Asian supermarkets, they store in the freezer for months so you can buy up and use them whenever you like.

Pork Belly Tteok

200g sliced pork belly
500g (or 1 packet) tube style rice cakes
4 eggs (or 1 per serving)
2 tbspns gochujangg
2 tbspns tomato puree
2 tbspns white sugar
2 cups stock (chicken or vegetable)
2 sticks of celery
1 capsicum
4 spring onions (scallions)
1 tbspn minced ginger
2 tbspns sesame oil


  • Before starting the main dish boil the eggs to your preferred doneness
  • Dice the celery and capsicum then heat the sesame oil in a wok or large saucepan
  • Add the celery and sweat until transparent, then add the capsicum and continue to stir fry
  • Once the capsicum is soft add the pork belly and fry all items until the pork is slightly brown
  • Add the ginger and stir to coat all the vegetables then add the rice cakes
  • Combine the wet ingredients (stock, tomato, gochujangg) in a jug until a consistent texture and colour
  • Add the liquid and the eggs to the saucepan and simmer to reduce
  • Add the sugar and scallions once reduced, leave some scallions for garnish
  • Serve with cold Asian beer

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