Korean Grilled Pork Belly Samgyeopsal Recipe By Tasty

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:

• 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.

Steps:

• Make the pa muchim: In a medium bowl, toss to combine the scallions, vinegar, gochugaru, sesame oil and sugar. Season to taste with salt and pepper; set aside.
• Prepare the samgyeopsal spread: Wash and dry the lettuces and arrange on a large platter. Thinly slice the garlic cloves and place on a small plate, scooching the slices to one side. Make the doenjang honey by dabbing the doenjang onto the other side of the plate and drizzling the honey over the doenjang. Make the dipping sauce by adding 1 teaspoon salt and a generous grind of black pepper to 4 small dishes (or however many are dining); drizzle each dish with 1 tablespoon sesame oil.
• Cook the pork belly: Heat a large skillet over medium-high. Add half of the pork belly and cook, stirring occasionally, until the edges are crispy and lightly browned but the centers are still plump and meaty, 5 to 7 minutes. Transfer to a towel-lined platter. Drain the fat from the pan and discard. Repeat with the remaining pork belly. Serve immediately with bowls of fresh white rice.
• To eat, dip the fried pork belly into the dipping sauce, then place on a lettuce leaf. Smear some of the doenjang honey onto the pork belly, top with a slice of raw garlic and a small chopstickful of pa muchim. Fold the lettuce wrap into a bundle and eat. Chase with the white rice. Another lovely thing to do: Dip the lettuces into the doenjang honey or dipping sauce, and eat them like crudités between bites of crispy pork belly.