Herb Samgyupsal Korean Grilled Pork Belly Recipes

Steps:

• Make the ssamjang: In a medium bowl, stir together the soybean paste, chile paste, mirin, sesame oil, garlic, and sugar.
• Make the salt & pepper sesame oil: In a small bowl, stir together the salt, sesame oil, and pepper.
• Heat a Korean barbecue griddle or large pan over medium-high heat. When the pan is hot, rub a piece of pork belly around the pan to grease with the melted fat, then arrange the pork belly in the pan in a single layer, working in batches to avoid overcrowding the pan. Cook until the pork belly is golden brown and crispy and the internal temperature reaches at least 145°F (63°C), 2-3 minutes per side.
• Cut the pork belly into bite-size pieces using kitchen shears, then arrange on a plate with the perilla leaves, red leaf lettuce, jalapeños, and garlic. Serve with the ssamjang and salt & pepper sesame oil.
• Enjoy!

Steps:

• 2 lb pork belly strips 1 tsp thyme (fresh or dry) 1 tsp dill weed (fresh or dry) 1 tsp rosemary (fresh or dry) 1 tsp garlic powder lettuce varieties (red leaf lettuce, Boston bibb, frisee) 1 garlic bulb, peeled 3 scallion, (pajori) 1 cup chopped kimchi ⅓ cup kochujang (red pepper paste) ½ cup dwenjang (soybean paste) 2 garlic cloves, minced (or garlic powder) 1 tsp rice wine 1 tsp brown sugar (or honey) 1 tbsp sesame oil ½ tbsp sesame seeds