Chef Edward Kwon's Gochujang Samgyeopsal (Spicy Pork Belly)
A spicy pork belly dish where the pork belly is half-cooked, then coated with gochujang (고추장) sauce and grilled to enhance its flavor.
📝 Editor's Notes
Chef Edward Kwon's Gochujang Samgyeopsal (고추장 삼겹살) is characterized by a cooking method where the pork belly is first half-cooked, then finished by applying gochujang (고추장) sauce.
This method helps lock in the pork belly's juices while ensuring the sauce doesn't burn and is evenly absorbed, resulting in a rich flavor.
The spicy and savory sauce, combined with the rich taste of pork belly, perfectly captures the sweet, salty, and spicy balance beloved by Koreans.
The difficulty is moderate; anyone can make it deliciously with a little attention to heat control.
This dish is especially great for a warm spring evening or grilled over charcoal during camping, creating special memories.
🛒 Ingredient Tips
The key ingredient for this dish is undoubtedly the pork belly.
'Bo-meok-dwae Samgyeopsal (보먹돼 삼겹살)' is short for 'Boseong Green Tea Fed Pork,' indicating high-quality pork belly.
It's important to choose pork belly with a good balance of fat and lean meat.
Look for a glossy fat layer that isn't too thick and lean meat that is a vibrant red for fresh, good quality pork belly.
Gochujang (고추장) is an essential Korean seasoning for deep flavor, so choosing a delicious gochujang (고추장) is crucial.
Rather than one that is only spicy, a traditional gochujang (고추장) with a subtle sweetness and umami will offer a richer taste.
For green onions, choose ones with both fresh green leaves and white stalks.
The aromatic flavor of green onions will further enhance the taste of the gochujang (고추장) sauce.
🔄 Substitution Guide
If you can't find Bo-meok-dwae Samgyeopsal (보먹돼 삼겹살), you can still make it deliciously with regular pork belly.
If you use pork shoulder or front leg meat instead of pork belly, you can enjoy a leaner dish with less fat.
Since pork shoulder and front leg meat have a higher proportion of lean meat than pork belly, be careful not to overcook them, as they can become tough.
If you prefer a milder taste than gochujang (고추장), try mixing gochugaru (고춧가루) and soy sauce as a base for the seasoning, and add a little doenjang (된장).
This will add a savory flavor and another kind of charm.
If green onions are unavailable, onions or chives can be used.
Onions will add sweetness, and chives will add a fragrant touch.
🥘 Ingredients
👨🍳 Cooking Points
There are two main cooking points.
First, half-cook the pork belly first.
This is the secret to grilling it deliciously without burning the sauce.
Sear the outside quickly over high heat to lock in the juices, and cook until the inside is somewhat done.
Second, after applying the sauce, you must cook over medium-low or low heat.
Gochujang (고추장) sauce contains a lot of sugar, so it can burn easily over high heat.
It's important to brush the sauce evenly, stirring with chopsticks or flipping with tongs to grill it until golden brown without burning.
If the sauce sticks to the bottom of the pan, you can add a tablespoon or two of water to adjust the consistency.
Don't forget to keep moving the meat to prevent it from sticking too much to the pan.
👨🍳 Directions
In a bowl, combine 2 tbsp of minced garlic, some green onion, 2 tbsp of gochujang (고추장), 1 tbsp of soy sauce, 2 tbsp of water, some black pepper, and some sesame oil. Mix well to create the sauce.
In a pan, grill the pork belly until it is about half-cooked.
Once the pork belly is half-cooked, brush the prepared gochujang (고추장) sauce evenly over it and continue grilling.
Cook over medium-low or low heat to prevent the sauce from burning.
💡 Tips
The sauce should be applied after the pork belly is somewhat cooked to prevent burning and ensure delicious grilling.
📦 Storage & Reuse
Leftover gochujang (고추장) pork belly can be stored in an airtight container in the refrigerator for about 2-3 days.
If you wish to freeze it, divide it into single-serving portions and store it in the freezer.
In this case, it can be stored for about 1-2 weeks.
For thawing, natural thawing in the refrigerator is best, but if you're in a hurry, you can use the microwave's defrost function.
When reheating, warm it over low heat in a frying pan or in an air fryer at 180°C (350°F) for about 5 minutes for a crispy outside and juicy inside.
It's important to check it periodically to prevent the sauce from burning.
🥢 Who This Is For
This gochujang (고추장) pork belly is spicy and hearty, making it a great family dinner option.
It's also excellent as a drinking snack.
When served as a side dish with rice, it pairs wonderfully with warm white rice and lettuce wraps.
Adding a refreshing bean sprout soup or doenjang jjigae (된장찌개) will make for an even more perfect meal.
A glass of makgeolli (막걸리) or soju (소주) will surely melt away the day's stress.
For those who love spicy food, finely chop cheongyang chili peppers and add them to the sauce.
🔥 Nutrition Info
This gochujang (고추장) pork belly, based on a 200g serving of pork belly, is estimated to have about 700-800 kcal.
Protein is estimated at about 30-40g, fat at about 60-70g, and carbohydrates at about 10-15g.
Pork belly has a higher fat content among pork cuts, so it is energy-dense.
However, it is rich in essential amino acids, protein, B vitamins, and iron, which can help restore energy.
The gochujang (고추장) sauce may have a relatively high sodium content, so it's good to balance it by consuming vegetables.
Sesame oil is rich in unsaturated fatty acids, which are healthy, but it's best to use it sparingly.
💬 Comments
No comments yet. Be the first to comment!