Sizzling Kimchi Grilled Pork Belly (Samgyeopsal-bokkeum)
Experience the ultimate comfort of crispy pork belly seared with tangy kimchi. This classic Korean-inspired stir-fry is elevated by a vibrant green onion garnish.
Kimchi grilled pork belly is a beloved dish that captures the perfect balance of rich, rendered fat and sharp, fermented heat. Cooking the pork alongside kimchi allows the cabbage to caramelize in the juices, creating a deeply savory flavor profile that is quintessentially Korean.
Ingredients
- 500 g pork belly slices
- 200 g aged kimchi, roughly chopped
- 4 cloves garlic, thinly sliced
- 2 green chili peppers, sliced
- 50 g green onion shreds
- to taste sesame oil
Instructions
- 1Arrange the pork belly
Place the pork belly slices in a circle around the edge of a hot griddle pan. This allows them to sear evenly as the fat renders down.
Tip: Ensure the pan is well-heated before adding the pork to get a good initial sear. - 2Add garlic
Add the sliced garlic cloves to the center of the pan where the rendered pork fat has collected. Allow the garlic to fry until golden and fragrant.
Tip: Keep an eye on the garlic so it doesnt burn; it should turn golden brown and nutty. - 3Add kimchi and chili
Place the kimchi and sliced green chili peppers into the center of the pan alongside the garlic and searing pork belly. The kimchi will absorb the flavors of the pork fat.
Tip: Using well-fermented kimchi will provide the best depth of flavor when cooked with the pork. - 4Mix and finish
Using tongs, toss the pork belly, kimchi, garlic, and chili together on the pan. Continue cooking until everything is well combined and the pork is cooked to your desired level of crispiness.
Tip: Mixing helps coat the pork in the juices released from the kimchi.
