Korean Style Pan Fried Pork Belly Food

SAMGYEOPSAL (PORK BELLY) WINE MARINADE

Steps:

• If samgyeopsal are thick cuts, OPTIONALLY, you can score one side of the pork belly slice - across the layers.
• In a bowl, add the samgyeopsal, wine, bay leaves, peppercorns and rosemary sprigs.
• For a nicer presentation, roll each pork belly slice with a bay leaf in the center. Then add marinade.
• Marinate for 2-3 hrs before cooking. You can leave it overnight in the fridge. For red wine marinade, do not marinade longer than 24 hrs.
• Grill samgyeopsal on frying pan, table top grill pan or outdoor grill. Serve with ssamjang, ssam vegetables, kimchi and more! See my Serving Suggestions for more ideas.

THE SEOUL BOWL "CRISPY KOREAN PORK BELLY BOWL WITH HOUSE-MADE BANCHAN PICKLES"

Steps:

• For the pork belly: Combine gochujang, honey, soy sauce, sesame oil, sesame seeds, garlic and ginger in a small saucepan and bring to a simmer. Cook on medium-low heat for 10 minutes. Remove from heat and let cool. For best results let the marinade rest for 48 hours to allow flavors to marry.
• Reserve 1 cup marinade to thicken and use as glaze when finishing dish.
• Place pork belly in a hotel pan. Pour marinade over pork belly, making sure all surfaces are covered. Cover in foil and let marinade 24 to 48 hours, refrigerated.
• Preheat oven to 325 degrees F.
• Roast pork for 4 hours. Remove from marinade and let pork cool overnight in refrigerator.
• Slice pork into 2-by-8-inch blocks, then slice into 1/4-inch slabs.
• For the kimchi: Quarter the cabbage, then slice into 2-inch sections. Place cabbage in a container and cover with cold water. Add salt. Cover and let sit 12 hours to allow cabbage to brine.
• Drain well. Combine cabbage with kimchi marinade, scallions, carrots, garlic, ginger, gochugaru and fish sauce in a large mixing bowl. Cover with plastic wrap and let sit at room temperature for 24 hours. Bottle and refrigerate.
• For the Korean pickled onion: Place onions and jalapeno in a mason jar or container with lid.
• Combine soy sauce, sugar, lemon juice, vinegar and 1/2 cup water in a saucepot and bring to a simmer. Pour hot liquid over onions, then let cool. Refrigerate 48 hours before serving.
• For wakame seaweed and cucumber quick pickle: Place wakame seaweed in a bowl and cover with cold water to hydrate.
• Quarter cucumbers, then slice into 1/2-inch pieces. Place cucumbers in a colander and sprinkle liberally with 1 tablespoon salt and 1 tablespoon sugar. Let cucumber rest, draining in sink to allow water to be drawn out, 1 hour.
• Simmer vinegar with remaining cup sugar and tablespoon salt in a saucepan.
• Let cool. Squeeze moisture from wakame, then combine with cucumber. Cover with marinade and refrigerate overnight before using.
• For the Korean mung bean sprout salad: Bring 4 cups water and the salt to a boil in a saucepan.
• Place bean sprouts in a colander in sink. Pour boiling salted water over bean sprouts, then rinse with cold water to stop cooking. Let drain well.
• Combine bean sprouts with sesame oil, dashi, sesame seeds, pepper and scallions in a mixing bowl and let flavors marry 30 minutes or longer, refrigerated.
• For the steamed white rice: Wash rice under cold running water until water runs clear. Add rice to a Japanese rice steamer and add 3 cups cool water. Cook until done, then let rest 10 to 15 minutes.
• For the Seoul bowl: Heat a cast-iron skillet. Cook pork belly until crispy.
• Stir the cornstarch into 2 tablespoons water in a small bowl, then stir into the reserved pork belly marinade in a small saucepan. Simmer 1 minute.
• Mound 1/2 to 3/4 cup rice in an individual serving bowl. Arrange the four Korean pickles on rice. Fan 3 to 4 slices cooked pork belly on pickles/rice. Drizzle with thickened sauce.
• Garnish with thinly sliced scallions. Repeat with remaining ingredients.

SPICY KOREAN PORK BELLY (JEYUK BOKKEUM)

Steps:

• Marinade: The day before cooking, slice pork belly into bite-size pieces: 2-inch squares, ¼-inch thin. (Note: Cut the pieces thinner than shown in the video.) Set aside. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place in a mixing bowl along with the pork, sugar, sesame oil, soy sauce, sake, mirin, and gochujang. Mix the ingredients together and set aside.
• Peel and trim the onion, then slice in half. Cut each half into thin half-moon slices. Place the sliced onions on top of the pork mixture, but do not mix. Cover the bowl with plastic and marinate overnight in the refrigerator.
• Garnish: Prior to cooking, trim and discard scallion roots. Fill a bowl with water. Line up scallions in a flat, even layer and use a sharp knife to cut them thinly, employing a slicing motion, not a chopping motion. (Slicing with minimal pressure will keep the scallions bright and vibrant.) Place sliced scallions in water and move around to remove impurities. Drain in a colander, then wrap in a clean towel and squeeze out remaining liquid. Spread scallions on a paper towel-lined plate to further dry while cooking the pork.
• Pork: Remove marinated pork from refrigerator and mix in the onions. Heat a nonstick skillet over medium-high heat, 1 minute. Add ½ tablespoon oil and continue heating, 30 seconds. Add some of the pork and onion mixture in an even layer, making sure not to overcrowd the pan. Lower heat to medium and let the pork cook undisturbed until caramelized on one side, shaking the pan occasionally, 4-5 minutes. Flip meat over and cook the other side, 3-4 more minutes. Remove to a plate and repeat with remaining pork in batches. Garnish with scallions and serve with white rice.