Herb Samgyupsal (Korean Grilled Pork Belly)

Herb-rubbed pork belly smells tantalizing as you grill it; serve it with garlic, kimchi, and spicy ssamjang sauce for a filling Korean meal.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 349 Calories

Ingredients

• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 teaspoon dried dill weed
• 1 teaspoon brown sugar
• 1 bulb garlic, cloves separated and peeled
• 1 cup chopped kimchi
• 2 pounds pork belly strips
• 3 scallions (pajori), chopped
• 2 tablespoons doenjang (Korean soybean paste)
• 2 tablespoons gochujang (Korean hot pepper paste), or more to taste
• 1 teaspoon rice wine
• 1.5 teaspoons sesame seeds

Recipe Instructions

Step 1

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.

Step 2

Mix together thyme, dill, rosemary, and garlic powder in a small bowl until well combined. Rub over both sides of pork belly strips. Let stand at room temperature, about 15 minutes.

Step 3

Sauté kimchi, garlic cloves, and scallions in reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.

Step 4

Make sauce: Mix together doenjang, gochujang, sesame oil, garlic, sesame seeds, rice wine, and brown sugar in a small bowl until well combined.

Step 5

Serve pork belly strips with sauce and sautéed kimchi, garlic, and scallions.