Ingredients (serves 4)
For the pork belly:
500g EU pork belly (samgyeopsal style, thick slices or strips)
Salt and black pepper, to taste
For the soybean paste sauce (ssamjang-style):
2 tbsp Korean soybean paste (doenjang)
1 tbsp Korean chili paste (gochujang)
1 tbsp sesame oil
1 tbsp honey (or sugar)
1 tsp rice vinegar (or lemon juice)
1 garlic clove, finely minced
1 stalk green onion, finely chopped
1 tsp toasted sesame seeds
For the sides
½ head green cabbage, cut into wedges
2 medium potatoes, peeled and cut into chunks
1 tsp salt (for boiling)
1 tbsp soy sauce
1 tsp sesame oil
1 tsp minced garlic
½ tsp gochugaru (Korean red chili flakes, optional for heat)
1 tsp toasted sesame seeds
1 stalk green onion, finely sliced
Instructions
1. Bring a pot of salted water to boil
2. Meanwhile, in a small bowl combine doenjang, gochujang, sesame oil, honey, rice vinegar, garlic, green onion, and sesame seeds. Mix well until smooth. Set aside.
3. Pre-heat a BBQ or a pan in medium high heat, season your pork belly with salt and pepper and grill for 3-4 minutes per side, until nicely crispy. Then slice into bite-size pieces.
4. Once your water boils, add your potatoes and cook for 10 minutes, add your cabbage and cook for another 5-7 minutes depending on the size of the potatoes and cabbage. Drain well.
5. While still warm, season with soy sauce, sesame oil, minced garlic, gochugaru, sesame seeds, and green onion. Toss gently so the vegetables are coated but not mashed.
Plating
1. Arrange the pork on a platter along with the seasoned vegetables.
