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Herb Samgyupsal (Korean Grilled Pork Belly)
Herb Samgyupsal (Korean Grilled Pork Belly)
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Prep Time:
25 minutes
Cook Time:
17 minutes
Total Time:
57 minutes
Grilled herb-rubbed pork belly served with garlic, kimchi, and spicy ssamjang sauce for a fulfilling Korean feast.
Ingredients:
  • 1 teaspoon dried thyme
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 2 pounds pork belly strips
  • 1 cup chopped kimchi
  • 1 bulb garlic, cloves separated and peeled
  • 3 scallions (pajori), chopped
  • 2 tablespoons doenjang (Korean soybean paste)
  • 2 tablespoons gochujang (Korean hot pepper paste), or more to taste
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1.5 teaspoons sesame seeds
  • 1 teaspoon rice wine
  • 1 teaspoon brown sugar
Instructions:
  • Combine thyme, dill, rosemary, and garlic powder in a small bowl, then massage the mixture onto both sides of each pork belly strip. Allow the flavors to meld at room temperature for 15 minutes.
  • 1. Preheat a large skillet over medium-high heat. Sear pork belly strips until golden brown on both sides, about 7 minutes per side. Place on a paper towel-lined plate, keeping some grease in the skillet. Cut into bite-sized pieces.
  • Cook kimchi, garlic cloves, and scallions in the flavorful grease over medium-high heat until slightly browned, approximately 3 minutes. Then, transfer to a paper towel-lined plate to drain.
  • Combine the doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar in a bowl to create the flavorful ssamjang sauce.
  • Arrange pork belly strips on a plate alongside kimchi, garlic, scallions, and ssamjang sauce for a delicious meal.

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