Grilled pork belly is a popular dish, but have you ever tried making it in the Korean style? If not, let us share with you the authentic recipe for Korean grilled pork belly.
1Ingredients for Korean-style grilled pork belly marinade
1kg pork belly
5 stalks paro onions
30g Haechandle chili paste
ground black pepper
Raw vegetables (lettuce/sesame leaves/mint leaves)
Seasonings: corn syrup, sesame oil, soy sauce, chili powder, bean paste
Utensils: Electric grill (or charcoal grill), tongs, brush, etc.
How to choose good pork belly: Choose pork belly with a light red or fresh pink color. Avoid pork belly that is too pale. Meat with a pale or greenish color and a foul odor indicates that it has been stored for a long time and is no longer fresh.
Press the meat with your fingers. If it feels firm and elastic, it is good quality meat. If the meat feels soft and watery, it is not good quality and should not be purchased.
Choose pork belly with a moderate ratio of lean meat and fat. Too much lean meat will result in dry meat, while too much fat will make the meat greasy.
Where to buy ingredients: For pork belly, you should buy it from reputable markets, grocery stores, or large supermarkets that guarantee food safety and have clear origins.
You can buy Haechandle bean paste and Haechandle chili paste at imported goods stores or Korean supermarkets.
2Marinating the Korean-style grilled pork belly
Step 1 Prepare the ingredients
Remove the skin from the paro onions, rinse them, and divide them into 2 parts. Cut each stalk into 3 equal sections, then thinly slice along the length of the onion and soak in cold water for at least 5 minutes to reduce its pungency. Finely chop 1 stalk horizontally.
Rinse the raw vegetables, soak them in diluted saltwater for about 5 minutes, then remove and drain.
Rinse the pork belly, then cut it into pieces of equal thickness and length, about 2 – 3cm, suitable for consumption.
Meat preparation tips
Before cooking, you can blanch the pork belly by dipping it in boiling water for about 2 minutes and then rinsing it with cold water.
In addition, you can add a little white vinegar to the pork blanching water. White vinegar will effectively eliminate any unpleasant odors.
Unlike Vietnamese grilled meat, Korean grilled pork belly does not require marinating the meat with spices. Instead, the meat is grilled directly and served with a dipping sauce. If you want the meat to have a stronger flavor, you can refer to the marinade recipe below:
In a blender, add 1 peeled pear (about 100g), 100g onion, 15g ginger, and 15g garlic. Blend until smooth.
Add 1 tablespoon of corn syrup, 1 tablespoon of sesame oil, 4 tablespoons of soy sauce, 1 tablespoon of chili powder, 2 tablespoons of bean paste, and 3 tablespoons of Haechandle chili paste. Mix all the seasonings well to complete the marinade.
Step 2 Make pajeori salad
In a bowl, mix 4 teaspoons of sugar, 4 teaspoons of sesame oil, 1 tablespoon of white sesame seeds, 4 tablespoons of soy sauce, and a little dried chili (or Korean chili powder). Stir well to combine the mixture, then add the soaked paro onions and mix well.
After making the pajeori salad, store it in the refrigerator and take it out when needed.
Step 3 Make ssamjang meat dipping sauce
If you have already marinated the meat with seasonings, you can skip this step. However, if you choose to grill the meat directly without marinating it, you will need this dipping sauce.
In a bowl, combine the finely chopped paro onions from earlier, 10g minced garlic, 100g Haechandle bean paste, 100g Haechandle chili paste, 1 tablespoon of sesame oil, 1 tablespoon of white sesame seeds, and 4 teaspoons of sugar. Mix well to blend all the ingredients and complete the dipping sauce.
Step 4 Complete the dish
Brush some cooking oil on the surface of the grill. Place the meat on the grill and cook until both sides are evenly golden.
Then cut the meat into bite-sized pieces. Place the meat on a plate, add raw vegetables, and serve with the dipping sauce. It will taste even better if you grill the meat and eat it at the same time.
You should grill the meat at a medium temperature to ensure even cooking from the inside out. Grilling at high temperatures may result in burnt outer surfaces but undercooked insides.
Step 5 Finished product
With just a few simple steps, you can enjoy the authentic flavors of Korean grilled pork belly. The tender and flavorful meat, combined with raw vegetables and dipping sauce, creates a delicious and satisfying meal. Give this recipe a try and enjoy the taste of Korea right in your own home.
3Enjoying Korean Grilled Pork Belly
Grilled pork belly is best enjoyed with lettuce or nhi?p leaves. You can also buy additional dipping sauce to enhance the flavors and make the dish truly authentic Korean! For more delicious recipes, click here.
4Notes when marinating Korean Grilled Pork Belly
When cutting beef, it should be cut perpendicular to the grain to avoid toughness. When stir-frying beef, it’s best to cook it to medium-rare to avoid it becoming tough.
Garlic should not be overcooked as it can become bitter and develop a pungent smell.
Do not marinate the meat for more than 15 – 20 minutes to allow it to absorb the flavors properly!
That’s the recipe for Korean grilled pork belly that we want to share with you. We hope this dish will be a great choice for you to enjoy on those boring days.