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| 猪肉 | 一磅 |
一 Ingredients for 4 servings: 3 pounds of pork belly (fresh or pre-sliced frozen) Green onion salad (pajeori): 14-16 green onions (about 5 cups), sliced thinly ¼ cup soy sauce 2 teaspoons sugar 1 tablespoon sesame seeds 1 tablespoon sesame oil 2 tablespoon hot pepper flakes (gochugaru) Doenjang-gochujang dipping sauce: ¼ cup doenjang大酱 1 green onion, chopped 1 garlic clove, minced 2 tablespoon gochujang辣酱 2 teaspoons sugar 2 teaspoons sesame seeds 1 tablespoon sesame oil Vegetables: 1 bunch of lettuce, washed and drained 2 dozens of perilla leaves (optional), washed and drained 2 carrots, cut into bite size sticks 1 English cucumber, cut into bite size sticks 7-8 green chili peppers, chopped a dozen of raw garlic, sliced 1 large onion, cut across into ¼ size pieces
二 Ingredients: (3-4 servings) 1 pound pork belly, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick tip: You can replace pork belly with pork shoulder or pork loin For the marinade : ½ cup of crushed pear ¼ cup onion purée 4 cloves of minced garlic ½ ts minced ginger 1 chopped green onion 1 tbs soy sauce 1 tbs of sugar and 1½ tbs rice syrup or honey (or 2 tbs brown sugar) a pinch of ground black pepper 2 ts of toasted sesame oil 3 tbs hot pepper paste Directions: Mix all the marinade ingredients in a bowl. Add the sliced pork and mix well. You can grill, pan-fry, or BBQ right after marinating, but it's best to let it marinate in the fridge for at least 30 minutes. Serve with rice, ssamjang (a soybean paste based dipping sauce), lettuce, sliced garlic and green chili pepper. Make a small green lettuce wrap with pork, garlic, green chili pepper and ssamjang and eat the wrap in one bite!
