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Herb-Grilled Korean Pork Belly

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PREP TIME
25 min
COOKING TIME
17 min
TOTAL TIME
57 min
SERVINGS
6 servings
Dinner Korean
Herb-Grilled Korean Pork Belly
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 1/2 teaspoons sesame seeds
  • 1 teaspoon rice wine
  • 1 teaspoon brown sugar
Instructions
1
Combine thyme, dill, rosemary, and garlic powder in a small bowl to create a fragrant herb blend. Coat each pork belly strip evenly with the herb mixture, allowing it to sit at room temperature for 15 minutes.
2
Heat a large skillet over medium-high heat and sear the pork belly strips until they achieve a rich, brown color on both sides. This should take approximately 7 minutes per side. Transfer the cooked pork belly strips to a paper towel-lined plate, reserving some of the skillet's juices. Set aside.
3
In the same skillet, use the reserved grease to sauté kimchi, garlic cloves, and scallions over medium-high heat until they start to develop a caramelized appearance. This should take around 3 minutes. Remove the kimchi mixture from the skillet and place it on a paper towel-lined plate to drain excess moisture.
4
In a separate bowl, whisk together doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar to create a savory ssamjang sauce.
5
Serve the pork belly strips alongside kimchi, garlic, scallions, and a drizzle of ssamjang sauce.