SamgyupsalAJI-NO-MOTO® Umami Seasoning
- 1/2 cup (112g) Red chili paste ( ideally Korean chili paste)
- 1/2 cup (120ml) Pineapple juice
- 1/4 cup (51ml) Honey
- 1/4 cup (52ml) Sesame oil
- 1 1/2 tsps. (6g) Ginger, minced
- 1/2 Tbsp. (5g) Garlic, minced
- 1/4 cup (60ml) Soy sauce
- 1 Tbsp. (15ml) Honey
- 1 Tbsp. (15ml) Sesame oil
- 1 tsp. (3g) Sesame seeds
- 2 Tbsps. (40g) Red chili paste ( ideally Korean Chili Paste)
- 2 Tbsps. (20g) Onion leeks, thinly sliced
- 1 1/2 cups (377g) Pork belly strips, thinly sliced
- 1 pack (11g) AJI-NO-MOTO® Umami Seasoning
- 4 cups (795g) Bacon
- 1 bunch (200g) Lettuce, local
- 1 bunch (200gs) Lettuce, romaine
- 1 cup (160g) Kimchi
- 1 cup (90g) Beansprout, blanched
- 1/2 cup (60g) Onion red, thinly sliced
- MIX. . To prepare the dipping sauces, in a bowl, combine red chili paste, pineapple juice, honey, sesame oil, ginger and garlic. Mix well then set aside. On a separate bowl, combine soy sauce, honey, sesame oil, sesame seeds, red chili paste, and onion leeks. Mix well then set aside.
- SEASON. . Prepare pork belly by rubbing AJI-NO-MOTO® Umami Seasoning on each meat strips.
- GRILL. . Heat grill pan on medium-high heat or prepare an outdoor grill. Cook the pork and bacon until grill marks appear, about 3 minutes per side.
- ASSEMBLE. . Create lettuce cup, then spoon some kimchi at the center of a lettuce, top with a few pieces of pork, some dipping sauce, beansprout, then sprinkle with onion and fold. Enjoy while hot!
Fry Pork Belly on one side until well browned about 3 minutes, then turn and fry for another 2 minutes, same thing with bacon strips in order to achieve ideal crsipiness of the meat. Choose pork belly instead of pure lean meat so that you don’t need to add oil when cooking your meat. Pork Belly’s fats also enhance the taste of the dish.
Good to Know Nutrition Facts
Fresh pork belly offers not only high-quality protein from the lean cuts but also substantial micronutrients including fat-soluble vitamins and minerals. However, Pork belly is high in fat and calories, so make it as a special-occasion dish and avoid putting it on your menu on a regular basis.