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Spicy Pork Belly Barbecue (Maewoon

Samgyupsal)
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Pineapple juice and honey lend a subtle sweetness to already succulent

pork belly. A generous serving of gochujang (Korean chile paste ...
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Level:
Easy
Ingredients
 1/2 cup gochujang (Korean red chile paste)

 1/2 cup pineapple juice

 1/4 cup honey
 1/4 cup sesame oil
 1 1/2 teaspoons minced ginger (about one 1/2-inch piece)
 2 cloves garlic, minced
 1 pound pork belly, cut into 1/4-inch-thick slices
 2 mild chile peppers, such as red finger or shishito, thinly sliced

Whisk the gochujang, pineapple juice, honey, sesame oil, ginger and garlic together in a
medium bowl. Place the pork in a zip-top bag and pour the gochujang mixture over it. Seal
the bag and shake well, making sure that the marinade coats the meat. Refrigerate for at
least 6 hours or overnight. Heat a grill pan on medium-high heat or prepare an outdoor grill.
Cook the pork until grill marks appear, about 3 minutes per side. Remove to a board and cut
into bite-size pieces. On a serving platter, make separate piles of chiles, lettuce leaves and
Korean Bean Sprout Salad. To make a lettuce cup, spoon some rice in the center of a
lettuce leaf, top with a few pieces of pork, some chiles and salad, sprinkle with sesame
seeds and fold.