Korean Crispy Fried Pork Recipes

KOREAN CRISPY FRIED PORK

Steps:

• Cook the rice before you make the pork, as it should be served and eaten immediately.
• Slice the pork into thin strips, about a quarter inch thick. Toss them in a bowl with the cornstarch until they are thoroughly coated. Allow to cool to room temperature.
• In a pan with sides, heat the fry oil on high heat until very hot. In batches, fry the pork until cooked thoroughly, and place on a plate with a couple paper towels to blot.
• In a sauce pan, heat some of the fry oil (about three teapoons), and add the garlic, gochujung paste, chilis, and cumin. Add a good crack of black pepper along with a pinch of salt as well. Stir well and allow to fry for a minute or two until everything is nice and hot and mixed. Add the pork and sesame seeds and toss in the pan, cooking for another minute or two, and stirring carefully yet continuously.
• Place in a bowl and top with scallions if you'd like them. Serve while still hot and enjoy!

DAKGANGJEONG (닭강정 / KOREAN SWEET, CRUNCHY FRIED CHICKEN)

Steps:

• Make the chicken:
• Mix the chicken pieces, salt, and black pepper in a large bowl. Transfer to a large zipper-lock bag, add the potato starch, close the bag, and mix well by flipping the bag over and back again until the chicken is well coated.
• Place a large mesh strainer over a bowl.
• Heat 2 inches vegetable oil in a large, deep pan or wok over medium-high heat until it reaches about 340°F, 8 to 10 minutes. If you don't have a thermometer, test it by dipping a tip of a chicken piece into the oil. If it bubbles, it's ready. Carefully add the chicken to the oil one piece at a time, working in batches to avoid overcrowding.
• Deep-fry, turning the chicken with tongs, until all sides are light golden brown and crunchy, 10 to 12 minutes. As each piece is done, transfer it to the strainer. Once the chicken has drained, transfer it to a large bowl. Repeat with the rest of the chicken, making sure to bring the oil back up to 340°F between batches.
• Return the oil to 340°F over high heat and carefully add all the chicken-there's no need to work in batches this time. The chicken will look a little soggy at first. Deep-fry, turning occasionally, until all the chicken pieces are dark golden brown and very crunchy, another 10 to 13 minutes. Transfer the chicken pieces to the strainer or a rack to drain, then place in a large bowl.
• If using the peanuts, place them in a slotted spoon or a small mesh strainer, carefully dip them into the hot oil, and fry for 15 to 30 seconds, just until light golden brown. Transfer to a small bowl.
• Make the sauce and serve:
• Mix the rice syrup, soy sauce, sugar, vinegar, and mustard in a small bowl.
• Heat a large pan or wok over medium-high heat. Add the oil, garlic, ginger, and chili peppers and stir for 30 seconds to 1 minute, until the garlic is a little crispy and fragrant. Add the soy sauce mixture and stir. Let it bubble for 2 to 3 minutes, until the mixture is shiny and a little sticky. Remove from the heat if not using right away and reheat until bubbling when ready to finish the chicken.
• Add the chicken and peanuts (if using) to the bubbling sauce and toss with a wooden spoon to coat nicely. Sprinkle with the toasted sesame seeds and a few teaspoons crushed red pepper flakes (if using). Transfer to a large plate or platter and serve. The chicken will remain crunchy for several hours if left at room temperature, or you can cover and refrigerate it for up to 3 days.

SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY

Steps:

• Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
• Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
• Sprinkle a bit of sesame seeds on top, then serve with rice!
• Enjoy!

KOREAN SESAME PORK STIR-FRY

Steps:

• Mix together 1 tbsp oil, the sesame seeds, soy sauce, mirin, chilli sauce and ginger. Pour over the pork and mix it all together. Heat the remaining oil in a large non-stick frying pan or wok. Add the pork and fry for 5 mins until browned. Add the peppers and spring onions, and cook for 5-10 mins more until the vegetables have softened and the pork is cooked through. Serve with cooked rice.

SPICY KOREAN PORK BELLY (JEYUK BOKKEUM)

Steps:

• Marinade: The day before cooking, slice pork belly into bite-size pieces: 2-inch squares, ¼-inch thin. (Note: Cut the pieces thinner than shown in the video.) Set aside. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place in a mixing bowl along with the pork, sugar, sesame oil, soy sauce, sake, mirin, and gochujang. Mix the ingredients together and set aside.
• Peel and trim the onion, then slice in half. Cut each half into thin half-moon slices. Place the sliced onions on top of the pork mixture, but do not mix. Cover the bowl with plastic and marinate overnight in the refrigerator.
• Garnish: Prior to cooking, trim and discard scallion roots. Fill a bowl with water. Line up scallions in a flat, even layer and use a sharp knife to cut them thinly, employing a slicing motion, not a chopping motion. (Slicing with minimal pressure will keep the scallions bright and vibrant.) Place sliced scallions in water and move around to remove impurities. Drain in a colander, then wrap in a clean towel and squeeze out remaining liquid. Spread scallions on a paper towel-lined plate to further dry while cooking the pork.
• Pork: Remove marinated pork from refrigerator and mix in the onions. Heat a nonstick skillet over medium-high heat, 1 minute. Add ½ tablespoon oil and continue heating, 30 seconds. Add some of the pork and onion mixture in an even layer, making sure not to overcrowd the pan. Lower heat to medium and let the pork cook undisturbed until caramelized on one side, shaking the pan occasionally, 4-5 minutes. Flip meat over and cook the other side, 3-4 more minutes. Remove to a plate and repeat with remaining pork in batches. Garnish with scallions and serve with white rice.