samgyeopsal

Miso marinated pork belly for BBQ grill or pan fry. Served with cabbage slaw and green onions. Absolutely delicious make ahead recipe.

Pan Grilled Miso Pork Belly

lb pork belly slices ((1/4 inch / 0.6 cm thick))

onions

cabbage ((julienned))

carrot ((julienned))

70 ml cooking sake ((70 ml = approx. 4 Tbsp + 2 tsp))

Tbsp sugar

apple juice

water

5/8 oz fresh ginger ((about the size of 1 large chestnut))

Tbsp Gochujang ((Korean Chili paste))

tsp Siracha

tsp rice vinegar

tsp sugar

Add all marinade ingredients into a blender and blend until ginger disappears.

Marinate pork belly slices with the miso marinade mixture and refrigerate min 8hrs to overnight, up to 24hrs.

Cut green onion slivers and soak them in ice water to make green onion curls.

Julienne cabbage and carrots and make a slaw but without any dressing.

Either fire up your grill or heat frying pan on medium heat. Too high a heat will make the pork belly burn too easily so just keep it at medium. Remove pork belly slices from the marinade and cook in pan. Do not add any marinade to pan. Cook for about 1 minute on each side until it they are browned.

Serve with a cabbage and carrot slaw and top with green onions.

Optionally, make siracha gochujang sauce for extra spicy flavor.

Making Samgyeopsal at home is easy whether you’re using store-bought or homemade marinade and sauce. This recipe makes enough for four people and is easily doubled for larger parties. Doing all the prep work ahead of time will help to bring the dish together seamlessly.

Samgyeopsal Recipe

lbs pork belly

soy sauce

tbsps rice vinegar

tbsp Gochujang sauce

tsp sesame oil

½ tsp freshly grated ginger

garlic powder

salt and black pepper (to taste)

doenjang ((Korean fermented soybean paste))

onion

garlic (minced)

tbsps gochujang ((Korean red pepper paste))

tsps sugar

tsps toasted sesame seeds

tbsp toasted sesame oil

lettuce

carrots

green chilli peppers (rough dice)

cucumber

raw garlic (sliced thin)

Freeze

Before guests arrive to eat samgyeopsal, freeze and slice the pork belly into ¼ inch slices, then marinate for 2-48 hours, cover, and set aside on a plate. Cut and prepare vegetables and set them aside. 

Whisk

Whisk together all dipping sauce ingredients and portion them into small dishes for each guest.

Cook

Cook the pork belly by heating the grill pan with a small amount of toasted sesame oil for added flavour. Cover the bottom of the pan with pork belly slices or cut smaller into bite-sized pieces. Cook while turning and frequently moving to avoid sticking until both sides are crispy.

Remove

Remove cooked pork belly pieces and set them aside on a plate, or guests can move their cooked bits from the grill to their plates and eat them. Serve the samgyeopsal on lettuce as wraps with dipping sauce, other vegetables, and banchan.

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Pan Grilled Miso Pork Belly

Samgyeopsal Recipe

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