Korean•indulgent

Samgyupsal Gui (Grilled Pork Belly)

Simple, easy Korean BBQ with unseasoned fresh pork belly

Ingredients

Quantities are shown as originally provided.

1 pound sliced fresh pork belly (samgyupsal, 삼겹살)
8 cloves garlic, thinly sliced
4 green chili peppers, roughly sliced
3 - 4 scallions, thinly sliced (or pa muchim)
2 to 4 ounces mushroom caps - white, crimini, or king mushrooms - optional
4 chili peppers - optional
2 heads of red or green lettuce
16 perilla leaves, kkaennip (깻잎) - optional
1 tablespoon sesame oil
1/2 teaspoon salt
black pepper to taste
2 tablespoons doenjang 된장 (Korean soybean paste)
1 tablespoon gochujang 고추장 (Korean red chili pepper paste)
1 teaspoon minced garlic
2 teaspoons sesame oil
1 teaspoon sesame seeds
1 tablespoon rice wine or mirin - optional (If the sauce is too thick, use a tablespoon of water to thin it.)

1
Prepare the vegetables. Mix the sauce ingredients for each sauce.
2
Heat the grill (or a flat pan or grill pan). Cut the pork belly strips in shorter bite size pieces. You can also grill first and cut into bite sized pieces with kitchen scissors.
3
Add the meat to the grill along with the garlic, chili peppers, and any other vegetables you are using. Grill over moderate heat until cooked through, flipping once. It's best to serve right off the grill or pan as you cook.