Herb Samgyupsal (Korean Grilled Pork Belly)

Herb Samgyupsal (Korean Grilled Pork Belly)

Herb-rubbed pork belly smells tantalizing as you grill it; serve it with garlic, kimchi, and spicy ssamjang sauce for a filling Korean meal.

Preparation Time
25 mins
Cooking Time
17 mins
Total Time
42 mins
Calories
349 Calories

Recipe Instructions

Step 1
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.
Step 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.
Step 3
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.
Step 4
Mix doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar in a bowl to make ssamjang sauce.
Step 5
Serve pork belly strips with kimchi, garlic, scallions, and ssamjang sauce.
Herb Samgyupsal (Korean Grilled Pork Belly)
Herb Samgyupsal (Korean Grilled Pork Belly)

Ingredients

  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon dried dill weed
  • 1 teaspoon brown sugar
  • 1 bulb garlic, cloves separated and peeled
  • 1 cup chopped kimchi
  • 2 pounds pork belly strips
  • 3 scallions (pajori), chopped
  • 2 tablespoons doenjang (Korean soybean paste)
  • 2 tablespoons gochujang (Korean hot pepper paste), or more to taste
  • 1 teaspoon rice wine
  • 1.5 teaspoons sesame seeds

Categories

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