Herb Samgyupsal (Korean Grilled Pork Belly)

Name: Herb Samgyupsal (Korean Grilled Pork Belly)
Total time: 57
Yield: 6
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

Recipe by mykoreaneats from allrecipes.com

Dinner 57 Mins.

Ingredients

6 servings

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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 ½ teaspoons sesame seeds
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1 teaspoon rice wine
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1 teaspoon brown sugar

Instructions

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.