This sweet, spicy Korean pork is charred on the barbecue and served with a ssamjang dipping sauce, kimchi and fresh crisp lettuce.
- 1 onion, grated
- 2 garlic cloves, crushed
- 2 tbsp soy sauce, plus extra, to serve
- 1 tbsp gochujang (see Note)
- 2 tsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp mirin
- 500 g boneless pork belly, skin on, cut into 5 mm slices (ask your butcher to do this for you)
- lettuce leaves and kimchi (see Note), to serve
- 1 tbsp ssamjang (Korean soy bean and chilli paste) (see Note)
- 1 tbsp sesame oil
- 1 spring onion, chopped
- 1 tbsp rice vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time overnight
Combine onion, garlic, soy, gochujang, sesame oil, sugar and mirin in a bowl. Add pork belly and turn to coat completely. Cover and refrigerate overnight.
To make ssamjang sauce, combine all ingredients in a bowl and set aside.
Remove pork from marinade, allowing excess to drain off. Heat a chargrill or frying pan over medium-high heat. Working in 4 batches, cook pork for 2 minutes on each side or until crisp and golden. Serve with lettuce, kimchi, and ssamjang dipping sauce.
• Ssamjang (Korean soy bean and chilli paste) is available from Korean food shops and select Asian food shops.
• Gochujang is a Korean red pepper paste. Gochujang, kimchi and kelp are from Korean food shops and select Asian food shops.
Photography Ben Dearnley
As seen in Feast magazine, March 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.