Korean BBQ Ssam with Spicy Pork Belly

Ingredients

• 500g (1.1 lb) pork belly, thinly sliced 500g (1.1 lb) pork belly, thinly sliced
• 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons gochujang (Korean red pepper paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon honey 1 tablespoon honey
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon gochugaru (Korean red pepper flakes) 1 teaspoon gochugaru (Korean red pepper flakes)
• 1 teaspoon rice vinegar 1 teaspoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Lettuce leaves, for wrapping Lettuce leaves, for wrapping
• Thinly sliced cucumber, for garnish Thinly sliced cucumber, for garnish
• Thinly sliced carrot, for garnish Thinly sliced carrot, for garnish
• Thinly sliced radish, for garnish Thinly sliced radish, for garnish
• Sliced green onions, for garnish Sliced green onions, for garnish
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, gochugaru, rice vinegar, sugar, and black pepper. Mix well to create the marinade.
2. 2.
   Place the pork belly slices in a shallow dish and pour the marinade over them. Ensure that each slice is coated evenly. Let the pork belly marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat a grill or grill pan over medium-high heat. Remove the pork belly slices from the marinade, allowing any excess marinade to drip off.
4. 4.
   Grill the pork belly slices for 2-3 minutes on each side, or until they are cooked through and slightly charred.
5. 5.
   Remove the pork belly from the grill and let it rest for a few minutes. Then, thinly slice the pork belly into bite-sized pieces.
6. 6.
   To serve, arrange the lettuce leaves on a platter. Place a few slices of grilled pork belly on each lettuce leaf.
7. 7.
   Garnish with thinly sliced cucumber, carrot, radish, green onions, and sesame seeds.
8. 8.
   To eat, wrap the lettuce leaf around the pork belly and toppings, creating a neat bundle. Enjoy!

Treat your ingredients with care...

• Pork belly — For the best results, choose pork belly with a good balance of meat and fat. This will ensure that the meat remains juicy and tender during grilling.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce it for a milder flavor.
• Lettuce leaves — Use fresh and crisp lettuce leaves, such as romaine or butter lettuce, for wrapping. Wash and dry the leaves thoroughly before using.

Tips & Tricks

• For added flavor, marinate the pork belly overnight in the refrigerator.
• If you don't have a grill, you can also cook the pork belly in a skillet over medium-high heat.
• Customize your wraps by adding other condiments such as kimchi, pickled radishes, or ssamjang (Korean dipping sauce).
• Serve the Korean BBQ Ssam with a side of steamed rice for a complete meal.
• Leftover grilled pork belly can be used in stir-fries or added to fried rice for a delicious twist.

Serving advice

Serve the Korean BBQ Ssam as a main dish, allowing each person to assemble their own wraps. Provide extra lettuce leaves and condiments on the side for guests to customize their wraps according to their preferences.

Presentation advice

Arrange the grilled pork belly slices on a platter, garnished with vibrant vegetables and sesame seeds. Place the lettuce leaves in a separate bowl or on a large plate, ready for wrapping. This presentation allows guests to create their own wraps and adds an interactive element to the dining experience.