Ingredients with Measurements:
- 1 lb. of thinly sliced pork belly
- 1 head of lettuce
- 1/2 cup of soybean paste
- 1/4 cup of gochujang (Korean chili paste)
- 1/4 cup of rice vinegar
- 1/4 cup of sugar
- 2 cloves of garlic, minced
- 1/4 cup of sesame oil
- 1/4 cup of soy sauce
- 1/4 cup of water
- 1/2 onion, sliced
- 1/2 carrot, julienned
- 1/2 cucumber, julienned
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped mint leaves
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, mix together soybean paste, gochujang, rice vinegar, sugar, garlic, sesame oil, soy sauce, and water to make the marinade.
2. Add the sliced pork belly to the marinade and let it marinate for at least 30 minutes.
3. Heat up a grill or grill pan over medium-high heat.
4. Grill the marinated pork belly until cooked through and slightly charred, about 2-3 minutes per side.
5. Wash and dry the lettuce leaves, and arrange them on a plate.
6. Place the grilled pork belly on the lettuce leaves.
7. Top the pork belly with sliced onions, julienned carrots, julienned cucumbers, chopped scallions, cilantro, and mint leaves.
8. Season with salt and pepper to taste.
9. Wrap the lettuce leaves around the pork belly and vegetables, and enjoy!
Time:
Preparation time: 40 minutes
Cooking time: 6 minutes
5. Temperature:
Grill or grill pan over medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 396
Fat: 28g
Carbohydrates: 16g
Protein: 19g
Sodium: 1,156mg
Sugar: 10g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Soybean paste can be substituted with miso paste.
- Gochujang can be substituted with sriracha or other chili paste.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
Variations:
- Add sliced mushrooms or zucchini to the wrap.
- Use different herbs such as basil or parsley.
- Serve with a side of kimchi or pickled vegetables.
Tips and tricks:
- Make sure to thinly slice the pork belly for even cooking.
- Don't overcook the pork belly, as it can become tough and chewy.
- Use a non-stick grill pan or brush the grill with oil to prevent sticking.
- Serve with extra marinade on the side for dipping.
Storage instructions:
Store leftover pork belly and vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork belly and vegetables in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the lettuce wraps on a platter and garnish with extra herbs and sliced chili peppers.
Garnishes:
Extra herbs, sliced chili peppers, and lime wedges.
Pairings:
Serve with a cold beer or a glass of chilled white wine.
Suggested side dishes:
Kimchi, pickled vegetables, or steamed rice.
Troubleshooting advice:
If the pork belly is sticking to the grill, brush the grill with oil or use a non-stick grill pan.
Food safety advice:
Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Samgyeopsal is a popular Korean dish that consists of grilled pork belly. It is often served with lettuce wraps and a variety of vegetables and herbs.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve the lettuce wraps as an appetizer or as a main course.
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Region: Korean