Gochujang Marinated Samgyeopsal

Ingredients

• 1.5 lbs Pork belly (sliced 1/4 inch thick)
• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp Soy sauce
• 2 tbsp Honey or brown sugar
• 2 tbsp Mirin (rice wine)
• 1 tbsp Toasted sesame oil
• 4 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 1 tbsp Gochugaru (Korean chili flakes)(optional)
• 0.5 tsp Black pepper
• 2 stalks Green onions (chopped)
• 1 tsp Toasted sesame seeds(optional)

Instructions

1. 1

   In a large mixing bowl, combine gochujang, soy sauce, honey, mirin, sesame oil, minced garlic, grated ginger, gochugaru, and black pepper.

2. 2

   Whisk the marinade ingredients until smooth and the honey is fully incorporated.

3. 3

   Add the sliced pork belly to the bowl and massage the marinade into each slice by hand (use gloves) to ensure even coating.

4. 4

   Cover and refrigerate for at least 30 minutes, though 2-4 hours is recommended for deeper flavor penetration.

5. 5

   Heat a non-stick grill pan or cast-iron skillet over medium-high heat with a light coating of oil.

6. 6

   Place the pork belly slices in a single layer, being careful not to overcrowd the pan.

7. 7

   Grill for 3-4 minutes per side until the edges are slightly charred and the fat is rendered and crispy.

8. 8

   Garnish with chopped green onions and sesame seeds before serving with lettuce wraps and rice.