Herb Samgyupsal (Korean Grilled Pork Belly)
Description
Herb-rubbed pork belly smells tantalizing as you grill it; serve it with garlic, kimchi, and spicy ssamjang sauce for a filling Korean meal.
Ingredients
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1 teaspoon dried thyme
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1 teaspoon dried dill weed
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1 teaspoon dried rosemary
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1 teaspoon garlic powder
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2 pounds pork belly strips
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1 cup chopped kimchi
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1 bulb garlic, cloves separated and peeled
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3 scallions (pajori), chopped
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2 tablespoons doenjang (Korean soybean paste)
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2 tablespoons gochujang (Korean hot pepper paste), or more to taste
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1 tablespoon sesame oil
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2 cloves garlic, minced
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1 1/2 teaspoons sesame seeds
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1 teaspoon rice wine
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1 teaspoon brown sugar
Directions
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.