Korean Herb Pork Belly Grill

Ingredients 0/16

Step 1

Stir thyme, dill, rosemary, and garlic powder in a small bowl. Rub this herb blend all over the pork belly strips and let them sit at room temperature for about 15 minutes to soak up the flavors.

Step 2

Heat a large skillet over medium-high heat and cook the pork belly strips until they’re nicely browned and crispy, which should take around 7 minutes on each side. Once done, transfer them to a paper towel-lined plate to drain, but keep some of the rendered fat in the pan. Cut the pork into bite-sized pieces.

Step 3

Toss the kimchi, garlic cloves, and scallions into the skillet with the reserved pork fat. Sauté everything over medium-high heat until it starts to brown lightly, about 3 minutes, then drain it on paper towels to remove excess liquid.

Step 4

While that’s happening, mix together doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar in a bowl to make a flavorful ssamjang sauce.

Step 5

To serve, arrange the pork belly pieces with the sautéed kimchi mixture on the side and a small bowl of the ssamjang sauce for dipping. Enjoy!