Jasmine rice: 9 cups (serves 3-6 people)
Pork belly: 300g (sliced)
Gochujang (Korean chili paste): ½ cup
Oyster sauce: 2 tbsp
Light soy sauce: 1 tbsp
Sugar: 1 tbsp
Chili flakes: 1 tsp
Sesame oil: 1 tbsp
To garnish: Toasted sesame seeds, sliced scallions, shredded cabbage
1. Steam the Rice
Rinse the jasmine rice thoroughly and drain.
Place the rice into the Sharp Cube Rice Cooker KS-PR18ET, fill with water up to the “9” mark, and close the lid.
2. Press the “COOK” button. Once done, the cooker will switch to “WARM” mode automatically. Let it rest for 15 minutes for the perfect fluffy texture.
3. Marinate the Pork Belly
In a bowl, mix gochujang, oyster sauce, soy sauce, sugar, chili flakes, and sesame oil.
Coat the pork belly slices evenly with the marinade and let it sit for at least 30 minutes (or overnight for deeper flavor).
4. Grill the Pork
Heat a Sharp Induction Cooker CY-301 with a pan, press ON, then MENU, and select STIR-FRY mode at 140°C.
Grill the marinated pork, flipping occasionally until golden brown and caramelized on both sides.
5. Serve & Enjoy
Slice the grilled pork into bite-sized pieces and serve with steaming hot rice.
Garnish with toasted sesame seeds, scallions, and shredded cabbage.
Enjoy this flavor-packed Korean delight—easy to make and absolutely irresistible!
Induction Cookers
Jar type Rice Cookers