Enjoy a flavorful Korean-style BBQ experience at home with tender pork belly marinated in a pear-soy blend, served with savory dipping sauces and fresh accompaniments like leafy greens, kimchi, and bean sprouts.
Ingredients extracted via AI
pearsoy saucebrown sugarKorean fermented chili paste (gochujang)sesame oilpork bellyorange zestsojuginsweet red vermouthCamparitonic waterKorean fermented soybean paste (doenjang)garlictoasted sesame seedsspring onionsaltground white pepperbean sproutsspinachlettuce leavesperilla leavesKorean kimchimint
Procedure generated via AI
Peel the pear and grate it into a bowl to start your marinade.
Add soy sauce, brown sugar, Korean fermented chili paste (gochujang), and sesame oil to the grated pear. Mix thoroughly.
Choose a quality piece of pork belly without skin and slice it into thin strips.
Add orange zest to the marinade for extra flavor and combine it well with the pork slices.
Thread the pork slices onto skewers, laying the pieces flat and evenly.
Let the pork marinate for 30 minutes.
Prepare two dipping sauces:
For the samgyeopsal sauce, mix Korean fermented soybean paste (doenjang), gochujang, minced garlic, toasted sesame seeds, sesame oil, and sugar. Add 1-2 tablespoons of water if needed to thin the sauce.
For the savory sesame sauce, combine salt, ground white pepper, and sesame oil.
Boil the bean sprouts and spinach for 2-3 minutes until soft, then drain well.