Herb Samgyupsal w Garlic n Onion
By: olivia kim
Published: Friday, July 20, 2012 - 6:42pm

Ingredients




2 lb pork belly strips or pre-cut
1 tsp thyme (fresh or dry)
1 tsp dill weed (fresh or dry)
1 tsp rosemary (fresh or dry)
1 tsp garlic powder
lettuce varieties (red leaf lettuce, perilla leaves, Boston bibb, frisee)
1 garlic bulb, peeled
1 small onion, cut into discs
⅓ cup kochujang (red pepper paste)
½ cup dwenjang (soybean paste)
2 garlic cloves, minced (or garlic powder)
1 tsp rice wine
1 tsp brown sugar (or honey)
1 tbsp sesame oil
½ tbsp sesame seeds

Preparation

1 1. Rub on the herbs and garlic powder to each of the pork belly. Let sit for about 15 minutes. 2 2. Wash and prepare the lettuce leaf varieties under cold water. Set on serving plates. 3 3. Cook pork strips on non-stick pan or skillet on medium-high heat. Make sure the pan is hot before adding the pork. Cook about 7 minutes on each side or until well-browned. Remove to a paper-lined plate to remove excess oil. 4 4. Meanwhile, make the samjang sauce by mixing the last 7 ingredients in the list above. For a spicier sauce, add more gochujang (hot pepper paste). 5 5. With the remaining fatty oil, saute the garlic cloves and onion discs for about 3 minutes or until nicely charred. Drain and set aside. 6 6. Cut the pork strips into bite size pieces and transfer to a serving plate. Enjoy with lettuce varieties, rice, and samjang sauce. 7 *If you are pressed for time, you can skip the herb rub altogether and purchase ready-made samjang sauce at the Korean market. This will cut prepping and cooking time in half.

About

Although I accepted samgyupsal (grilled pork belly; aka thick bacon) into my late-night diet of soju and beer outings while living in Seoul back in the days, I really didn't have a strong yearning for it when I returned back to the States. One reason was that it too closely resembled something that I didn't really care for in the first place--American bacon, and the second reason being its lack of availability in American grocery stores. Despite this, cravings.......full story and recipe at http://www.oliviajasonkim.com