Description
Sizzling Korean pork belly dances with tangy sumi salad, creating a symphony of bold flavors that transport diners straight to Seoul’s bustling streets. Crisp, caramelized meat paired with zesty greens promises a delightful culinary journey you won’t soon forget.
Ingredients
Scale
Protein:
- 1.5 lbs (680g) skinless pork belly, thickly sliced
Marinade and Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Sumi Salad and Garnish:
- 3 cups cabbage, finely shredded
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon lemon juice
- 1 teaspoon sesame seeds
- 1 green onion, thinly sliced
- Lettuce leaves
- Ssamjang (Korean dipping sauce) or soy sauce with vinegar
- Steamed rice (optional)
Instructions
- Whisk together gochujang, soy sauce, rice vinegar, honey, and sesame oil in a non-reactive bowl, creating a vibrant and glossy marinade.
- Place pork belly slices into the marinade, ensuring each piece is thoroughly coated, then refrigerate for at least 2 hours or overnight for deeper flavor penetration.
- Remove marinated pork from refrigerator 30 minutes before cooking to allow meat to reach room temperature, promoting even cooking.
- Preheat grill or heavy-bottomed skillet to medium-high heat, preparing for a caramelized exterior on the pork.
- Arrange marinated pork belly slices on the hot cooking surface, allowing each side to sear and develop a rich, mahogany-colored crust, approximately 3-4 minutes per side.
- While pork cooks, prepare the sumi salad by thinly slicing cucumber, radishes, and green onions into delicate, translucent pieces.
- Combine salad vegetables in a bowl, drizzling with rice vinegar, sesame oil, and a sprinkle of toasted sesame seeds for added texture and nutty flavor.
- Once pork belly reaches desired doneness with crispy edges and succulent interior, remove from heat and let rest for 3-5 minutes.
- Slice pork belly against the grain into bite-sized strips, revealing the tender meat’s layered texture.
- Plate the caramelized pork belly alongside the fresh, crisp sumi salad, garnishing with additional sesame seeds and chopped green onions for a vibrant presentation.
Notes
- Slice pork belly thinly against the grain for maximum tenderness and faster marinating.
- Use a mix of gochujang and soy sauce to create a deep, complex flavor profile that penetrates the meat.
- Pat the pork belly dry before marinating to help the sauce cling better and achieve a beautiful caramelization.
- Allow at least 30 minutes of marinating time, but overnight marination will intensify the flavors dramatically.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 4g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg