Sizzling Kimchi Pork Belly (Samgyeopsal)

Enjoy restaurant-style Korean BBQ at home with this sizzling kimchi pork belly. Crispy, golden-seared pork meets spicy kimchi and aromatics for a flavor-packed meal.

Ingredients

• 500 g pork belly strips
• 200 g kimchi
• 1 bunch garlic chives or leeks
• 1/2 red onion
• 1 tbsp plum juice
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 tbsp chili powder
• 1 tbsp apple cider vinegar
• to taste salt

Instructions

1. 1Sear the pork belly

   

   Place the pork belly strips into a preheated pan lightly coated with oil. Cook over medium heat until both sides are golden brown and the fat has begun to render.

   Tip: Ensure the pan is sufficiently hot before adding the meat to achieve a good sear.
2. 2Flip the pork belly

   

   Using tongs, carefully flip each pork belly strip once the underside has turned golden brown. Continue cooking until the other side is equally caramelized.

   Tip: Flipping at the right time ensures even browning without burning the meat.
3. 3Cut into bite-sized pieces

   

   Once browned, use kitchen scissors to cut the pork belly strips into manageable, bite-sized pieces directly in the pan. This allows the pieces to cook evenly and makes them easier to eat.

   Tip: Using scissors is the most efficient way to portion meat directly in a hot pan.
4. 4Arrange and add kimchi

   

   Arrange the pork belly pieces in a circle around the outer edge of the pan. Place the bowl of kimchi into the center, allowing it to cook in the rendered pork fat.

   Tip: Cooking the kimchi in the pork fat infuses it with deep, savory flavor.
5. 5Add aromatics and season

   

   Add the prepared leeks and onion strips on top of the cooking kimchi and pork. Season with salt, plum juice, sugar, sesame oil, chili powder, and a splash of apple cider vinegar, then mix everything together.

   Tip: Adding the seasonings at this stage allows the flavors to meld perfectly with the meat and vegetables.

Storage & Reheating

Burn It Off

Frequently Asked Questions