I accepted samgyupsal (grilled pork belly, aka thick bacon) into my late-night diet of soju and beer outings while living in Seoul. The best thing about samgyupsal is that there is little or no marinating involved. You just need to cut it into bite-sized pieces and cook it on the stovetop. Enjoy with a variety of lettuce varieties (red leaf lettuce, Boston bibb, frisée) and rice.
Ingredients
- 1 teaspoon dried thyme
- 1 teaspoon dried dill weed
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 2 pounds pork belly strips
- 1 cup chopped kimchi
- 1 bulb garlic , cloves separated and peeled
- 3 scallionss (pajori) , chopped
Instructions
-
1
Mix together thyme, dill, rosemary, and garlic powder in a small bowl until well combined. Rub over both sides of pork belly strips. Let stand at room temperature, about 15 minutes.
-
2
Heat a large skillet over medium-high heat. Cook pork belly strips until well browned, about 7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces.
-
3
Sauté kimchi, garlic cloves, and scallions in reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.
-
4
Make sauce: Mix together doenjang, gochujang, sesame oil, garlic, sesame seeds, rice wine, and brown sugar in a small bowl until well combined.
-
5
Serve pork belly strips with sauce and sautéed kimchi, garlic, and scallions.
Nutrition Facts
Per serving
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