Samgyeopsal Pork Belly Wine Marinade Recipes

KOREAN GRILLED PORK BELLY (SAMGYEOPSAL) RECIPE BY TASTY

Steps:

• Make the ssamjang: In a medium bowl, stir together the soybean paste, chile paste, mirin, sesame oil, garlic, and sugar.
• Make the salt & pepper sesame oil: In a small bowl, stir together the salt, sesame oil, and pepper.
• Heat a Korean barbecue griddle or large pan over medium-high heat. When the pan is hot, rub a piece of pork belly around the pan to grease with the melted fat, then arrange the pork belly in the pan in a single layer, working in batches to avoid overcrowding the pan. Cook until the pork belly is golden brown and crispy and the internal temperature reaches at least 145°F (63°C), 2-3 minutes per side.
• Cut the pork belly into bite-size pieces using kitchen shears, then arrange on a plate with the perilla leaves, red leaf lettuce, jalapeños, and garlic. Serve with the ssamjang and salt & pepper sesame oil.
• Enjoy!

SAMGYEOPSAL (PORK BELLY) WINE MARINADE

Steps:

• If samgyeopsal are thick cuts, OPTIONALLY, you can score one side of the pork belly slice - across the layers.
• In a bowl, add the samgyeopsal, wine, bay leaves, peppercorns and rosemary sprigs.
• For a nicer presentation, roll each pork belly slice with a bay leaf in the center. Then add marinade.
• Marinate for 2-3 hrs before cooking. You can leave it overnight in the fridge. For red wine marinade, do not marinade longer than 24 hrs.
• Grill samgyeopsal on frying pan, table top grill pan or outdoor grill. Serve with ssamjang, ssam vegetables, kimchi and more! See my Serving Suggestions for more ideas.

SAMGYEOPSAL RECIPE

Steps:

• Before guests arrive to eat samgyeopsal, freeze and slice the pork belly into ¼ inch slices, then marinate for 2-48 hours, cover, and set aside on a plate. Cut and prepare vegetables and set them aside.
• Whisk together all dipping sauce ingredients and portion them into small dishes for each guest.
• Cook the pork belly by heating the grill pan with a small amount of toasted sesame oil for added flavour. Cover the bottom of the pan with pork belly slices or cut smaller into bite-sized pieces. Cook while turning and frequently moving to avoid sticking until both sides are crispy.
• Remove cooked pork belly pieces and set them aside on a plate, or guests can move their cooked bits from the grill to their plates and eat them. Serve the samgyeopsal on lettuce as wraps with dipping sauce, other vegetables, and banchan.

SAMGYEOPSAL

Steps:

• Make the pa muchim: In a medium bowl, toss to combine the scallions, vinegar, gochugaru, sesame oil and sugar. Season to taste with salt and pepper; set aside.
• Prepare the samgyeopsal spread: Wash and dry the lettuces and arrange on a large platter. Thinly slice the garlic cloves and place on a small plate, scooching the slices to one side. Make the doenjang honey by dabbing the doenjang onto the other side of the plate and drizzling the honey over the doenjang. Make the dipping sauce by adding 1 teaspoon salt and a generous grind of black pepper to 4 small dishes (or however many are dining); drizzle each dish with 1 tablespoon sesame oil.
• Cook the pork belly: Heat a large skillet over medium-high. Add half of the pork belly and cook, stirring occasionally, until the edges are crispy and lightly browned but the centers are still plump and meaty, 5 to 7 minutes. Transfer to a towel-lined platter. Drain the fat from the pan and discard. Repeat with the remaining pork belly. Serve immediately with bowls of fresh white rice.
• To eat, dip the fried pork belly into the dipping sauce, then place on a lettuce leaf. Smear some of the doenjang honey onto the pork belly, top with a slice of raw garlic and a small chopstickful of pa muchim. Fold the lettuce wrap into a bundle and eat. Chase with the white rice. Another lovely thing to do: Dip the lettuces into the doenjang honey or dipping sauce, and eat them like crudités between bites of crispy pork belly.