koreanutama· 4 servings
≈42 kkal · P 0.8g · L 0.3g · KH 10.4g (per recipe, TKPI estimate)
Samgyeopsal (Daging Babi Panggang Korea)
Samgyeopsal (Grilled Pork Belly)
Ingredients
- 1 kg pork belly, thick-cut (1.5-2 cm slices)
- 1 tbsp coarse sea salt
- 1 tsp freshly ground black pepper
- 1 head green leaf lettuce (sangchu), leaves separated
- 20 perilla leaves (kkaennip)
- 150 g ssamjang (Korean fermented soybean-chili paste)
- 10 garlic cloves, sliced
- 4 green chili peppers (cheongyang), sliced
- 200 g well-fermented kimchi
- 2 tbsp toasted sesame oil
- 1 tsp fine sea salt (for sesame oil dip)
- 4 bowls steamed short-grain rice
Instructions
- 1Heat tabletop grill pan or stone grill over medium-high heat until smoking hot.
- 2Season pork belly slices generously with coarse salt and black pepper on both sides.
- 3Place pork on grill; cook 3-4 minutes per side until golden brown and fat renders.
- 4Using kitchen scissors, cut grilled pork into bite-sized pieces directly on grill.
- 5Mix sesame oil and fine salt in small dish for dipping; place ssamjang in separate dish.
- 6Arrange lettuce, perilla leaves, garlic, chili, and kimchi on serving platters.
- 7To eat: place pork on lettuce leaf, add ssamjang, garlic, chili, kimchi; wrap and eat whole.
- 8Grill kimchi and garlic slices alongside meat for added flavor.
- 9Serve with steamed rice and optional soju.
Source: llm-generated