Herb Samgyupsal w Garlic n Onion


2 lb pork belly strips or pre-cut
1 tsp thyme (fresh or dry)
1 tsp dill weed (fresh or dry)
1 tsp rosemary (fresh or dry)
1 tsp garlic powder
lettuce varieties (red leaf lettuce, perilla leaves, Boston bibb, frisee)
1 garlic bulb, peeled
1 small onion, cut into discs
⅓ cup kochujang (red pepper paste)
½ cup dwenjang (soybean paste)
2 garlic cloves, minced (or garlic powder)
1 tsp rice wine
1 tsp brown sugar (or honey)
1 tbsp sesame oil
½ tbsp sesame seeds


1. Rub on the herbs and garlic powder to each of the pork belly. Let sit for about 15 minutes.
2. Wash and prepare the lettuce leaf varieties under cold water. Set on serving plates.
3. Cook pork strips on non-stick pan or skillet on medium-high heat. Make sure the pan is hot before adding the pork. Cook about 7 minutes on each side or until well-browned. Remove to a paper-lined plate to remove excess oil.
4. Meanwhile, make the samjang sauce by mixing the last 7 ingredients in the list above. For a spicier sauce, add more gochujang (hot pepper paste).
5. With the remaining fatty oil, saute the garlic cloves and onion discs for about 3 minutes or until nicely charred. Drain and set aside.
6. Cut the pork strips into bite size pieces and transfer to a serving plate. Enjoy with lettuce varieties, rice, and samjang sauce.
*If you are pressed for time, you can skip the herb rub altogether and purchase ready-made samjang sauce at the Korean market. This will cut prepping and cooking time in half.


Although I accepted samgyupsal (grilled pork belly; aka thick bacon) into my late-night diet of soju and beer outings while living in Seoul back in the days, I really didn't have a strong yearning for it when I returned back to the States. One reason was that it too closely resembled something that I didn't really care for in the first place--American bacon, and the second reason being its lack of availability in American grocery stores. Despite this, cravings.......full story and recipe at http://www.oliviajasonkim.com




Friday, July 20, 2012 - 6:42pm


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