Ah, the delights of Korean barbecue. That delicious and hip meal makes a carnivore’s mouth water. This dish is fantastically easy to prepare; despite its name, it doesn’t even need a grill. If you want to create Korean BBQ at home, you don’t even need a hotplate or anything like that. Put the meat and vegetables in a pan and sauté them.
You should try out a few different brands or varieties of kimchi before committing to this recipe because the quality of the kimchi makes a noticeable difference. I know that when I have a container of fresh stuff, I’m in for a few days of excessive BBQ and rice consumption because the jarred stuff is only useful for adding to instant noodles, soups, or kimchi pancakes.
The following recipe can be doubled to feed four people, or it can be used to feed one really hungry college student with plenty of food left over!
- 2 rashers of pork belly (½ inch thick)
- 1 onion (chopped into ¼ inch slices)
- 3 sliced cloves garlic
- 1 thinly sliced scallion
- 1 deseeded and thinly sliced long hot green pepper
- ½ large head of red-leaf lettuce
- 1 cup of kimchi
- 3-4 tablespoons of ssamjang paste
- 1 tablespoon of oil
- Large handful of sliced fresh mushrooms
- It’s time to get the ingredients ready. Heat 1 tablespoon oil over medium-high heat. Throw in some pork belly slices and some onions.
- Caramelize the onions and brown the pork.
- Cook the mushrooms in the pig fat you’ve added to the pan. The pork, onions, and mushrooms should be cooked until they are soft and caramelized. Cut the pork belly slices into 1-inch pieces using kitchen shears.
- Wrap your lettuce leaf over some pork belly, onions, and mushrooms. Include kimchi and samjang. Then sprinkle in some freshly chopped scallions, pepper, and garlic.
- Have it with rice and eat it all at once.