She Strengthens

Savor the Flavors of Korea: A Complete Meal Recipe

Are you ready to embark on a culinary journey to Korea? Look no further! This comprehensive recipe guide will walk you through the preparation of a traditional Korean meal, featuring the star of the show: Samgyeopsal Gui, or Grilled Pork Belly.

Suggested Equipment

To ensure a seamless cooking experience, make sure you have the following equipment at your disposal:

• Tabletop burner (propane stove or hibachi)
• Grill plate/cover

Yields and Difficulty Level

This recipe yields 4-6 servings and is considered medium in terms of difficulty. Don’t worry, though – with these step-by-step instructions, you’ll be well on your way to becoming a Korean culinary master!

Ingredients

For this complete meal, you’ll need the following ingredients:

• 2 lbs Pork Belly (Side Pork, Fresh Bacon)
• Salt and pepper
• 2-3 cups short or medium grain white rice
• 1 1/4 cups water per 1 cup of rice
• Ssamjang (dipping sauce) ingredients:
  • 1/4 cup soybean paste (Korean-doenjang/Japanese-Miso)
  • 1/2 cup gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 fresh red chili pepper
  • 1 fresh green chili pepper
  • 4 cloves garlic
  • 2 green/spring onions
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame oil
  • Water as needed
  • Optional: 1 teaspoon rice wine
• Seasoned Spring Onions with Chives ingredients:
  • 8-12 small Spring or green onions (Scallions)
  • 2 ounces chives
  • Seasoning Sauce ingredients:
    • 1 tablespoon Soy sauce
    • 1 teaspoon rice wine or refined rice vinegar
    • 1/2 teaspoon Anchovy sauce
    • 1 teaspoon brown sugar or honey
    • 1/2 teaspoon fine ground chili pepper
    • 1/2 teaspoon Roasted Sesame oil
    • 1-2 garlic cloves (1 teaspoon minced)
    • 1/4 teaspoon lemon juice
    • 1/4 teaspoon Toasted sesame seed
• Wraps ingredients:
  • 1 or 2 heads Red Leaf Lettuce
  • 20 Perilla leaves (Korean sesame leaves or ggaennip)
  • Thin sliced pickled white radish
• Wrap Additions:
  • 5 Green chili (jalapeño) peppers
  • 8-12 cloves fresh garlic
  • 8 ounces Enoki mushrooms
• Side Additions:
  • 2 large or 3 medium Cucumbers
  • Kimchi

Preparation

To begin, partially freeze the pork belly for easier slicing. Next, prepare and cook the rice according to the instructions below.

Rice Preparation

Choose a Calrose style Short or Medium Grain white rice, and make sure to rinse it thoroughly if necessary. Soak the rice in cold water for 1/2 to 1 hour, then drain. Cook the rice according to your preferred method: using a rice cooker or stove top.

Ssamjang Preparation

Finely chop the garlic, chili peppers, and green onion. In a small mixing bowl, combine all Ssamjang ingredients and mix well. Add a small amount of water if needed to maintain a mixable paste. Cover and let stand at room temperature for 1 hour.

Seasoned Spring Onions with Chives Preparation

Rinse Spring Onions and chives in cold water, then trim off the root end and remove any discolored/limp leaves. Slice the onions in half from top to bottom and cut chives into thirds. Place the chives and onion into a mixing bowl and set aside. Mince or press the garlic cloves, then mix all Chive Sauce ingredients in a small mixing bowl. Set aside.

Wrap Ingredients and Additions Preparation

Separate lettuce leaves, rinse, and drain. Gently pat dry and place on a serving plate. Rinse and drain Perilla Leaves, then place on a small serving plate. Thin slice the garlic and peppers, and place in separate small dishes. Place the Enoki Mushrooms into a pan very lightly oiled with roasted sesame oil and toast over high heat until lightly browned. Place Mushrooms into a small plate. Cut large cucumbers into thirds or small cucumbers into halves cross-wise. Cut each section in half lengthwise, then quarter the resulting pieces, also lengthwise. Place on a small serving plate.

Pork Belly Preparation

Slice partially frozen pork belly crosswise into 1/8″ thick pieces. Very lightly salt and pepper the sliced pork belly and let stand 5-10 minutes.

Final Steps

Mix the Spring Onions and Chives with the seasoning sauce and place onto a serving plate. Place all serving plates onto the table. Heat the grill plate to medium high. Rub the plate with a piece of the pork belly or a small amount of cooking oil. Place a single layer of pork belly pieces on the grill plate and cook until lightly browned on each side (about 30 seconds per side).

How to Eat

Now it’s time to enjoy your delicious Korean meal! Wrap a small amount of rice and a piece of pork belly (add pepper and garlic slice if desired) and top with a dab of Ssamjang. Add a perilla leave and/or daikon slice if you want. Dip cucumber spears into Ssamjang and eat. Use the kimchi or seasoned onion with chives with a mouthful of steamed rice. Or, simply mix and match any way you want!