Ingredients
4
4 servings
- •3 tablespoons soybean paste, doenjang
- •1 tablespoon korean chili paste, gochujang
- •1 tablespoon mirin
- •1 tablespoon sesame oil
- •2 teaspoons garlic, minced
- •1 teaspoon sugar
- •1 teaspoon sea salt
- •2 tablespoons sesame oil
- •freshly ground black pepper, to taste
- •1 lb fresh pork belly
- •perilla leaf
- •red leaf lettuce
- •3 jalapeñoes, sliced into rounds
- •10 cloves garlic, thinly sliced
Instructions
- 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!
Nutritional Facts
Per 4 servings
- Calories: 681
- Carbohydrate: 2g
- Fat: 69g
- Fiber: 0g
- Protein: 10g
- Sugar: 1g
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