A delicious twist on traditional miso stir fries with a secret ingredient: gochujang (Korean chili paste)!
Easy to make with a simple sauce! This dish pairs perfectly with rice and is perfect for days when you need an energy-boosting meal. The combination of gouchujang and miso creates a deep, satisfying flavor.
Juicy pork belly, soft marinated eggplant, and crisp green peppers perk up your appetite in this flavor and nutrient-packed dish! Made in just one skillet, it is quick and easy to prepare. Serve generously over rice for a hearty meal.
10 minutes
Dokin
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz thinly sliced pork belly
- 2 Japanese long eggplants (or 1 medium globe eggplant)
- 4 Japanese piman peppers (or1 ½ – 2 green bell peppers)
- toasted sesame seeds, as needed
- 3 tbsp. sesame oil
- A1 1/2 tbsp. miso
- A1 1/2 tbsp. mirin
- A1 tbsp. sugar
- A1 tbsp. sake
- A2 tsp. soy sauce
- A1 tsp. gochujang
- A1/2 tsp. grated garlic (or garlic paste from a tube)
INSTRUCTIONS
Preparation
Remove the stems from the eggplants and cut them into irregular, bite-sized pieces.
Remove the stems and seeds from the green peppers and cut them into irregular, bite-sized pieces.
Slice the thinly sliced pork belly into 1 to 1/2 -inch-long pieces.
- 1
Add the sesame oil to a frying pan and heat over medium heat. Add the eggplant and stir-fry for 3–4 minutes.
- 2
Add the thinly sliced pork belly and stir to separate the pieces and ensure even cooking.
- 3
Once the pork is 80% cooked, add the green peppers and stir-fry for about 2 minutes.
- 4
Mix together the (A) ingredients (miso, mirin, sugar, sake, soy sauce, gochujang, and garlic). Add to the pan and stir-fry for 2–3 minutes, allowing the sauce to reduce. Sprinkle with toasted sesame seeds for a finishing touch.
RecipeID
503
Tips & Notes
・This recipe was made with long Japanese eggplants (naga-nasu). If using smaller Japanese eggplants, using about 3 is recommended.
・There’s no need to soak the eggplant in water before cooking with this recipe!
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About Me I live in Hyogo, Japan, with my eldest son, a high school senior, and my youngest, who loves white rice and sweets. Life is busy, but sitting down at the table together is one of our little everyday joys. I cook with the mindset of “one dish made with all my heart” rather than focusing on the number of dishes, making sure my boys are always satisfied with their meals. My Motto: Easy recipes you’ll want to make again and again I share dishes that are hearty and filling, perfect for growing kids and hungry men. They may be quick and simple, but I make sure they never look like shortcuts. I love incorporating my own tips and tricks to achieve that balance. If my recipes can make life a little easier for busy people, that would make me so happy. Instagram I have 410,000 followers, and I often share glimpses of my everyday life in Stories—please stop by and take a look!