🌿 Spring Mugwort Pork Belly Stir-Fry (대패삼겹살 쑥 두루치기): Seasonal Korean Recipe

🌿 Spring Mugwort Stir-Fried Pork Belly (대패삼겹살 쑥 두루치기)

This seasonal Korean dish pairs thinly sliced pork belly with fresh spring mugwort (쑥) in a spicy gochujang-based stir-fry. The earthy, herbal aroma of mugwort cuts through the richness of the pork, creating a uniquely spring-flavored rice companion.

🛒 Ingredients (Serves 2)

• Essential: Thinly sliced pork belly (대패삼겹살) 300g, fresh mugwort 100g, onion 1/2, green onion 2 stalks, garlic 3 cloves
• Sauce: Gochujang 2 tbsp, soy sauce 1 tbsp, gochugaru 1 tbsp, sugar 1 tbsp, sesame oil 1 tbsp, minced garlic 1 tbsp, cooking wine 1 tbsp

👨‍🍳 Cooking Steps

Step 1. Prep Mugwort

Wash mugwort thoroughly, blanch for 30 seconds, shock in ice water. Squeeze and roughly chop. This removes bitterness while keeping the signature spring aroma.

Step 2. Make Sauce

Mix all sauce ingredients. The gochujang base with sesame oil creates the perfect spicy-savory coating for the pork.

Step 3. Sear Pork

Cook pork belly in a hot pan without oil until golden and slightly crispy. The thin slices render their own fat beautifully.

Step 4. Add Vegetables & Sauce

Add onions and garlic, stir-fry 1 minute. Pour in the sauce and toss everything together until well coated.

Step 5. Add Mugwort

Add the blanched mugwort at the very end — just 30 seconds of tossing. Adding it last preserves the delicate herbal fragrance.

Step 6. Finish & Plate

Finish with sesame oil and green onions. Serve immediately over steaming rice — the spicy pork with herbal mugwort is an incredible combination!

✨ Final Thoughts

This dish is proof that spring mugwort isn't just for soup! The herbal freshness balances the rich pork perfectly. A truly seasonal Korean dish you can only enjoy for a few weeks each spring.