Korean BBQ Pork
Cook Time 1 hour
Servings 4
Ingredients
1 tbsp vegetable oil
3 eggs, whisked
1 x 2 cm piece of ginger, minced
1 clove of garlic, minced
2 tbsp soy sauce
½ tsp sugar
4 pork belly rashers
Kimchi, to serve
Spring onions, finely sliced
1 Lebanese cucumber, deseeded and cut into cubes
Betel leaves (or butter lettuce leaves if you cannot find betel)
Rice, to serve
Ssamjang sauce
1 tbsp gochujang (fermented Korean chilli paste)
1 tsp sugar
½ tsp sesame oil
1 tsp rice wine vinegar
2 tsp sesame seeds, toasted
Hot water, as required
1 tbsp of the basting sauce
Method
For basting sauce, combine the ginger, garlic, soy sauce, a small drop of sesame oil and a pinch of sugar.
To make the Ssamjang sauce, combine all the ingredients.
Heat the large non-stick pan or plancha over medium heat. Add a little bit of oil, then carefully pour in the egg mixture and tilt the pan to spread the eggs evenly. Once set, use a palette knife to fold and roll up the omelette. Place on a chopping board and slice then garnish with sesame seeds.
Turn the plancha to high heat. Spread oil over each piece of pork and cook for a few minutes on each side. Once almost cooked, start brushing the basting sauce over the pork on both sides. Remove and place on a plate to rest.
Serve pork with rice, omelette, kimchi, Ssamjang sauce, vegetables and betel or lettuce leaves to wrap up tasty parcels.