Gochujang Samgyeopsal

Ingredients

Pork belly

1 pound, sliced

Gochujang

3 tablespoons

Soy sauce

2 tablespoons

Honey

1 tablespoon

Garlic

3 cloves, minced

Ginger

1 tablespoon, minced

Sesame oil

1 tablespoon

Black pepper

1/2 teaspoon

Lettuce leaves

1 head, for wrapping

Steamed rice

2 cups, for serving

Instructions

1. In a medium bowl, whisk together the gochujang, soy sauce, honey, minced garlic, minced ginger, sesame oil, and black pepper to create the marinade.
2. Add the sliced pork belly to the marinade and toss well to ensure every piece is coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
3. Preheat a grill or grill pan over medium-high heat until hot.
4. Remove the pork belly from the marinade, allowing excess marinade to drip off. Grill the pork belly for about 3-4 minutes on each side, or until it is nicely charred and cooked through.
5. Remove the pork belly from the grill and let it rest for a few minutes before slicing into bite-sized pieces.
6. To serve, place a few pieces of grilled pork belly in a lettuce leaf, add a scoop of steamed rice, and wrap it up. Enjoy with your favorite banchan on the side!