$5 Costco Korean BBQ Hack

Ingredients

• 1.5 pounds Thinly Sliced Pork Belly (Costco shabu‑shabu style, skin on, about 1 mm thick)
• 12 leaves Perilla Leaves (Fresh, washed and patted dry)
• 12 leaves Butter Lettuce Leaves (Whole leaves, washed and dried)
• 2 pieces Jalapeño (Thinly sliced; seeds removed for less heat if desired)
• 4 cloves Garlic Cloves (Thinly sliced)
• 3 tablespoons Ssamjang (Korean soybean‑chili paste; can be store‑bought)
• 1 cup Kimchi (Napa cabbage kimchi, coarsely chopped)
• 4 stalks Green Onions (White and green parts sliced thin)
• 1 tablespoon Rice Vinegar (For green‑onion salad dressing)
• 1 teaspoon Sesame Oil (Toasted sesame oil for salad dressing)
• 1 teaspoon Sugar (Balances vinegar acidity)
• 0.5 teaspoon Salt (Pinch, optional)
• 2 tablespoons Vegetable Oil (High smoke‑point oil for frying kimchi)
• 1 teaspoon Toasted Sesame Seeds (Garnish for kimchi and salad)

Instructions

1. Prepare Vegetables & Leaves

   Wash lettuce leaves, perilla leaves, and any additional greens. Pat completely dry with paper towels. Slice jalapeño thinly, remove seeds if less heat is desired. Peel and thinly slice garlic cloves. Slice green‑onion stalks into 1‑inch pieces.

   Time: PT5M

2. Make Green Onion Salad Dressing

   In a small mixing bowl combine rice vinegar, sesame oil, sugar, and a pinch of salt. Stir until sugar dissolves. Add sliced green onions and toss to coat.

   Time: PT3M

3. Prepare Ssamjang

   If using store‑bought ssamjang, simply spoon 3 Tbsp into a small bowl. If mixing your own, combine equal parts doenjang (soybean paste) and gochujang (red chili paste) with a drizzle of sesame oil.

   Time: PT2M

4. Preheat Grill Pan

   Place the grill pan over medium‑high heat (about 400°F) and let it heat for 2 minutes until a drop of water sizzles.

   Time: PT2M

   Temperature: 400°F

5. Grill Thinly Sliced Pork Belly

   Lay the pork belly slices in a single layer on the hot grill pan. Cook for 30‑45 seconds per side, pressing gently with tongs to encourage crisping. Remove and set aside on a plate; reserve the rendered fat in the pan.

   Time: PT5M

   Temperature: medium‑high

6. Fry Kimchi in Rendered Pork Fat

   Add 2 Tbsp vegetable oil to the pan with the pork fat (if the fat is less than 2 Tbsp, add oil to reach that amount). Heat to medium (≈350°F). Add the chopped kimchi and stir‑fry for 3‑4 minutes until the edges caramelize and become slightly crunchy. Sprinkle toasted sesame seeds and remove.

   Time: PT5M

   Temperature: 350°F

7. Assemble Korean Wraps (Ssam)

   Take a lettuce or perilla leaf, place a piece of grilled pork, a slice of jalapeño, a few garlic strips, a dollop of ssamjang, and a spoonful of green‑onion salad. Optionally add a bite of fried kimchi for extra crunch.

   Time: PT5M

8. Serve

   Arrange the assembled wraps on a serving plate with extra ssamjang, kimchi, and salad on the side. Enjoy immediately while the pork is still warm.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

15 g

Fat

30 g

Fiber

3 g