Samgyeopsal Kimchi Gui
Korean grilled pork belly with kimchi, garlic, and a soy-sesame glaze. Cook on a tabletop grill or cast iron skillet for an interactive, sizzling dinner.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb pork belly, thinly sliced (about 1/8 inch)
- 1.5 cups napa kimchi, roughly chopped
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean red chili paste)
- 3 tbsp scallions, cut into 2-inch lengths
Instructions
- 1
Whisk soy sauce, sesame oil, gochujang, and minced garlic in a small bowl.
- 2
Heat a cast iron skillet or tabletop grill to medium-high until it shimmers.
- 3
Arrange pork belly slices on the hot surface in a single layer without crowding.
- 4
Cook 3 minutes without moving until the bottom browns and edges curl slightly.
- 5
Flip and cook 2 more minutes until the second side is lightly charred.
- 6
Push pork to the side; add kimchi and cook until it begins to soften, ~2 minutes.
- 7
Pour the soy-gochujang mixture over pork and kimchi; toss until glossy, ~1 minute.
- 8
Scatter scallions over the top and serve immediately straight from the pan.
Tools you’ll need
- cast iron skillet (12-inch) or tabletop grill
- small mixing bowl
- tongs or two wooden chopsticks
- whisk
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