🌶SPICY MOIST Pork Belly that MELTS in your mouth! Korean BBQ Pork Belly Recipe 입에서 녹는 매콤한 삼겹살구이

Ingredients

• 2 tablespoons Korean Red Pepper Flakes (Fine) (finely ground, also called kukaru)
• 1 tablespoon Korean Red Pepper Flakes (Coarse) (coarse ground kukaru for texture)
• 2 tablespoons Korean Soy Sauce (Ganjang) (all‑purpose Korean soy sauce)
• 2 tablespoons Korean Cooking Wine (medium‑dry Korean cooking wine; substitute with dry white wine or omit)
• 2 tablespoons Garlic (freshly minced)
• 0.5 teaspoon Ginger (freshly grated)
• 3 tablespoons Brown Rice Vinegar (if unavailable, use white distilled vinegar)
• 1 tablespoon Oyster Sauce
• 2 tablespoons Brown Sugar
• 0.5 cup Water
• 1 tablespoon Gochujang (Korean Red Pepper Paste) (for the glaze)
• 0.5 teaspoon Beef Bouillon Powder (optional, for extra umami)
• 3 pounds Pork Belly (double‑thick cut, skin on)
• 12 pieces Lettuce Leaves (large, crisp varieties like romaine or butter lettuce)
• 1 cup Cooked Short‑grain Korean Rice (cooled, for each wrap a small spoonful)
• 0.5 piece Cucumber (thinly sliced)
• 1 teaspoon Sesame Seeds (toasted, optional garnish)
• 1 teaspoon Dried Chili Threads (Shu) (optional garnish for color)
• 2 tablespoons Samjang (Korean BBQ Condiment) (store‑bought or homemade)

Instructions

1. Make the Spicy Marinade

   In a mixing bowl combine the fine and coarse Korean red pepper flakes, Korean soy sauce, cooking wine, minced garlic, grated ginger, brown rice vinegar, oyster sauce, brown sugar, and water. Whisk until the sugar dissolves and the mixture is uniform.

   Time: PT5M

2. Prepare the Gochujang Glaze

   Take 1 tablespoon of the prepared marinade and place it in a small bowl. Add 1 tablespoon of gochujang and, if desired, ½ teaspoon of beef bouillon powder. Mix until smooth and velvety.

   Time: PT2M

3. Marinate the Pork Belly

   Lay the 3‑lb pork belly in the large baking pan. Pour the remaining spicy marinade over the meat, then use your hands to rub it in, making sure every surface is fully coated.

   Time: PT5M

4. Rest and Marinate

   Wipe the interior of the pan with a wet paper towel, cover tightly with plastic wrap, and refrigerate for at least 12 hours, up to 48 hours, to let flavors penetrate.

   Time: PT12H

5. Preheat the Frying Pan

   Place the frying pan on high heat and let it preheat for 1–2 minutes until a drop of water sizzles and evaporates.

   Time: PT2M

   Temperature: high

6. Remove Excess Marinade

   Gently scrape off as much surface marinade as possible from the pork belly pieces using a spoon or spatula.

   Time: PT1M

7. Sear the Pork Belly

   Lower heat to medium‑high. Place the pork belly strips in the pan without moving them. Cook for about 1 minute per side until a light golden crust forms; flip twice for a total of three sears.

   Time: PT3M

   Temperature: medium-high

8. Finish Cooking on Low Heat

   Cover the pan loosely with aluminum foil, reduce heat to low, and let the pork cook for an additional 3 minutes to finish rendering the fat.

   Time: PT3M

   Temperature: low

9. Slice the Pork

   Transfer the pork belly to a cutting board and cut into bite‑size pieces (about 1‑inch squares).

   Time: PT2M

10. Glaze the Pork

    Return the sliced pork to the pan, add the prepared gochujang glaze, and heat on medium for about 10 seconds, tossing quickly so the sauce coats the meat without burning.

    Time: PT1M

    Temperature: medium

11. Add Final Garnishes

    Sprinkle toasted sesame seeds and dried chili threads over the glazed pork for color and subtle crunch.

    Time: PT30S

12. Assemble Lettuce Wraps

    Place a lettuce leaf on a plate, add a small spoonful of cooked rice, a piece of glazed pork, a dab of samjang, and a few cucumber slices. Fold the sides and roll tightly into a bite‑size wrap.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

22 g

Carbohydrates

15 g

Fat

38 g

Fiber

2 g