Simple Oven Baked Korean Spicy Pork

By Kimchimari · 60 min

Ingredients

Instructions

1. In a bowl, mix the soy sauce and chili powder. Let it sit for a few minutes, or longer, while you cut the pork. This can be made ahead and kept in the fridge until needed.
2. Slice the pork belly or shoulder against the grain into pieces 1/4 to 1/3 inch (about 6 to 8 mm) thick.
3. Preheat the oven to 375°F (190°C).
4. Coat the pork slices with the chili soy mixture. The mixture should be thick and paste-like, so spend a couple of minutes coating every piece evenly.
5. Add the chopped garlic and maesil cheong (green plum extract) to the coated pork. Mix and massage everything well by hand.
6. Spread the pork in a single layer on a sheet pan lined with parchment paper (or foil) so it cooks evenly.
7. Bake at 375°F (190°C) for 10 minutes. Turn each piece over, then increase the oven to 400°F (200°C) and bake for another 10 minutes. In a small toaster oven, the meat may finish sooner, so check after about 5 minutes; if the edges are starting to burn, remove it.

Summarized from Kimchimari's video. Watch it for the details.

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