Herb Samgyupsal (Korean Grilled Pork Belly) recipe
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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 scallions (pajori), chopped 2 tablespoons doenjang (Korean soybean paste) 2 tablespoons gochujang (Korean hot pepper paste), or more to taste 1 tablespoon sesame oil 2 cloves garlic, minced 1 ½ teaspoons sesame seeds 1 teaspoon rice wine 1 teaspoon brown sugar
Nutrition Info
- 349.2 caloriescarbohydrate: 11.5 gcholesterol: 54.8 mgfat: 24.1 gfiber: 1.7 gprotein: 20.9 gsaturatedFat: 7.3 gservingSize: -sodium: 1594.4 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Herb Samgyupsal (Korean Grilled Pork Belly)
Directions
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Mix thyme, dill, rosemary, and garlic powder together in a small bowl. Rub over both sides of each pork belly strip. Let stand at room temperature, about 15 minutes.
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.
Saute kimchi, garlic cloves, and scallions in the reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.
Mix doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar in a bowl to make ssamjang sauce.
Serve pork belly strips with kimchi, garlic, scallions, and ssamjang sauce.