Ingredients
- 4 slices of salted pork belly
- 2 tablespoons butter
- 2 garlic cloves
- 1 pinch gochugaru
- 3 tbsp ssamjang barbecue sauce
- 2 dl cream
- 400 g pasta
- 1 dl Parmesan cheese
- 2 scallions
SERVING
- kimchi
- 4 eggs
- 4 st skivor rimmat sidfläsk
- 2 msk smör
- 2 st vitlöksklyftor
- 1 krm gochugaru
- 3 msk ssamjang grillsås
- 2 dl grädde
- 400 g pasta
- 1 dl parmesanost
- 2 st salladslök
SERVERING
- kimchi
- 4 st ägg
Instructions
Cooking Mode
- 1. Cook the pasta according to the instructions on the package.
- 2. Sear the pork belly until it develops a nice crust, then set it aside. Use the same skillet and add butter. Chop the garlic and add it to the skillet along with Korean chili flakes and ssamjang paste. Sauté for a few minutes.
- 3. Add the cream and let it simmer until thickened. Feel free to add a few spoonfuls of the pasta cooking water. Add the pasta and cheese to the skillet and stir until the sauce is smooth and creamy.
- 4. Cut the fried pork belly into smaller pieces. Divide the pasta among bowls and top with sliced green onions and grated Parmesan cheese.
Feel free to serve it with some kimchi and a soft-boiled egg.
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