Korean-Style Pork Belly Rice Bowl (with Gochujang)

• 300 grams Pork belly (thinly sliced for grilling)
• 1 dash of each Salt and pepper
• 1 tbsp Gochujang
• 1 tbsp Soy sauce
• 2 tbsp Sake
• 1 1/2 tsp Honey (or sugar)
• 1/2 to 1 teaspoon Garlic (grated)
• 1 tbsp Water
• 1 Vegetable oil
• 2 medium Green bell peppers
• 1/4 of 1 medium Carrot
• 1 White sesame seeds

1. I used thinly sliced meat as shown in the photo, but you can also buy a block of meat and slice it about 5 to 6 mm thick.
2. Season with salt and pepper.
3. Cut the peppers up into bite-sized pieces, and slice the carrot into thin rectangular pieces.
4. Mix the ingredients together.
5. Heat a little oil (about a teaspoon) in a frying pan, and stir fry the vegetables.
6. Take them out, and stir-fry the pork belly meat in the same frying pan.
7. You don't have to cook the meat thoroughly at this time, since it will be cooked more a bit later.
8. When it's about 80% cooked, take it out of the pan.
9. Add the combined ingredients to the frying pan.
10. When it comes to a boil add the partially cooked pork in one go.
11. When the meat is well coated with the sauce and shiny, and the sauce has reduced to about half, it's ready to go.
12. Put some rice in a bowl, top with the vegetables and meat, drizzle on the sauce and sprinkle with some sesame seeds to finish.
13. Garnish with some finely shredded Japanese leek (the white portion), if available.

belly, salt, gochujang, soy sauce, sake, honey, garlic, water, vegetable oil, green bell peppers, carrot, white sesame seeds

Taken from cookpad.com/us/recipes/188268-korean-style-pork-belly-rice-bowl-with-gochujang (may not work)