Ssamjang For Samgyeopsal Food

KOREAN GRILLED PORK BELLY (SAMGYEOPSAL) RECIPE BY TASTY

Steps:

• Make the ssamjang: In a medium bowl, stir together the soybean paste, chile paste, mirin, sesame oil, garlic, and sugar.
• Make the salt & pepper sesame oil: In a small bowl, stir together the salt, sesame oil, and pepper.
• Heat a Korean barbecue griddle or large pan over medium-high heat. When the pan is hot, rub a piece of pork belly around the pan to grease with the melted fat, then arrange the pork belly in the pan in a single layer, working in batches to avoid overcrowding the pan. Cook until the pork belly is golden brown and crispy and the internal temperature reaches at least 145°F (63°C), 2-3 minutes per side.
• Cut the pork belly into bite-size pieces using kitchen shears, then arrange on a plate with the perilla leaves, red leaf lettuce, jalapeños, and garlic. Serve with the ssamjang and salt & pepper sesame oil.
• Enjoy!

SSAMJANG RECIPE

Steps:

• Put all ingredients in a food processor and blend until the texture is smooth. It will takes about 1 min. Transfer the sauce into a serving bowl. Garnish with the green onion and sesame seeds.

SSAMJANG FOR SAMGYEOPSAL

Steps:

• Place all ingredients in food processor.
• Pulse then blend smooth.
• Put sauce in small pot and heat to a simmer. Simmer five minutes and allow to cool slightly.
• To serve, use a lettuce leaf as a wrap. Place slice of Samgyeopsal (pork belly) on leaf. Add a bit of rice. Top with Ssamjang sauce. Roll and enjoy.
• Note, cook time includes the pork belly grilling. The Korean products can be found in Asian grocery stores or online at places like H-Mart.

HERB SAMGYUPSAL (KOREAN GRILLED PORK BELLY)

Steps:

• Mix thyme, dill, rosemary, and garlic powder together in a small bowl. Rub over both sides of each pork belly strip. Let stand at room temperature, about 15 minutes.
• 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.
• Saute kimchi, garlic cloves, and scallions in the reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.
• Mix doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar in a bowl to make ssamjang sauce.
• Serve pork belly strips with kimchi, garlic, scallions, and ssamjang sauce.