Herb Samgyupsal (Korean Grilled Pork Belly)
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
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Instructions
- 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.
- 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.
- 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.
- Make sauce: Mix together doenjang, gochujang, sesame oil, garlic, sesame seeds, rice wine, and brown sugar in a small bowl until well combined.
- Serve pork belly strips with sauce and sautéed kimchi, garlic, and scallions.
Source
Original recipe: View Original