Photograph of the finished Heo nướng Hàn Quốc

Vietnam · Ba chỉ nướng kiểu Hàn Quốc

Heo nướng Hàn Quốc

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.6 kg
  • Photograph of Lettuce Lettuce 600 g
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 240 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Korean perilla leaves Korean perilla leaves 40 leaves
  • Photograph of Sesame oil Sesame oil 60 ml
  • Photograph of Salt Salt 24 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Kimchi Kimchi 480 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the pork belly into 1 cm thick slices and season with nothing but a little pepper.
  2. 2 Korean-style grilled meat is not marinated beforehand; its flavor comes from the dipping sauce and the vegetables wrapped in it.
  3. 3 Grill the meat slices on a hot cast iron griddle for 4 minutes until the underside is golden brown.
  4. 4 Flip and grill for another 3 minutes, then use scissors to slice into bite-sized pieces right on the grill.
  5. 5 Grill sliced garlic and kimchi together on the grill in the melted fat.
  6. 6 Mix sesame oil with salt and pepper to make a dipping sauce, then wrap the meat in lettuce with Korean perilla leaves and gochujang chili paste.

With an appliance

  • Charcoal grill 35 min

    Grill over charcoal, keeping the grill 12 cm above the coals, for 6 minutes, flipping at the 3rd minute; the fat will drip onto the coals, creating a smoky aroma.

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