Tutmaji - Korean Grilled Pork Belly

Ingredients

• 500g (1.1 lb) pork belly, thinly sliced 500g (1.1 lb) pork belly, thinly sliced
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons Korean chili paste (gochujang) 2 tablespoons Korean chili paste (gochujang)
• 2 tablespoons honey 2 tablespoons honey
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon sesame seeds, for garnish 1 teaspoon sesame seeds, for garnish
• Steamed rice, for serving Steamed rice, for serving
• Korean banchan (side dishes), for serving Korean banchan (side dishes), for serving

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 8g (Sugar: 6g)
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, Korean chili paste, honey, minced garlic, grated ginger, sesame oil, and black pepper. Mix well to create the marinade.
2. 2.
   Place the thinly sliced pork belly in a shallow dish and pour the marinade over it. Ensure that all the slices are coated evenly. Let it marinate for at least 1 hour, or overnight for a more intense flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the pork belly slices from the marinade, allowing any excess marinade to drip off.
5. 5.
   Grill the pork belly slices for about 2-3 minutes on each side, or until they are cooked through and slightly charred.
6. 6.
   Remove the grilled pork belly from the heat and let it rest for a few minutes.
7. 7.
   Sprinkle sesame seeds over the pork belly slices for garnish.
8. 8.
   Serve the Tutmaji with steamed rice and Korean banchan on the side.

Treat your ingredients with care...

• Pork belly — Choose thinly sliced pork belly for faster and more even cooking. If you prefer a leaner option, you can use pork loin instead, but it may not be as tender and juicy.
• Korean chili paste (gochujang) — Adjust the amount of gochujang according to your spice preference. Add more for a spicier kick or reduce it for a milder flavor.

Tips & Tricks

• For an extra smoky flavor, you can grill the pork belly slices over charcoal instead of a gas grill.
• If you don't have a grill, you can also cook the pork belly in a grill pan or skillet over medium-high heat.
• Serve the Tutmaji with fresh lettuce leaves, sliced garlic, and ssamjang (Korean dipping sauce) for a traditional Korean wrap experience.
• If you prefer a sweeter marinade, you can increase the amount of honey or add a bit of brown sugar.
• Leftover Tutmaji can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Tutmaji on a platter, garnished with sesame seeds. Accompany it with steamed rice and an assortment of Korean banchan (side dishes) such as kimchi, pickled vegetables, and soybean sprouts. Encourage your guests to wrap the grilled pork belly slices in lettuce leaves, along with garlic and ssamjang, for a refreshing and interactive dining experience.

Presentation advice

Arrange the grilled pork belly slices on a bed of lettuce leaves for an attractive presentation. Drizzle some extra marinade over the pork belly for added flavor and visual appeal. Serve the Tutmaji alongside vibrant banchan dishes to create a colorful and enticing spread.