BBQ Korean Style

  • Ingredients

    Pork belly
    Fresh lettuce leaves for wrapping

    Pork belly marinade:

    Soy sauce
    90g brown sugar
    40g honey
    4 spring onions, finely chopped
    9 cloves garlic, finely chopped
    10 black peppercorns, crushed
    180ml roasted sesame oil
    1l pear juice
    3 red peppers, finely chopped (with seeds)
    2 small chili peppers

    sweet and sour cucumber and radish:

    100g sugar
    100g rice vinegar

    Pink radish:

    50g sugar
    50g rice vinegar
    50ml beet juice

    Ssam Jang paste (can also be bought ready-made):

    50g soybean paste
    50g paprika paste, Korean
    30ml sesame oil, roasted
    50g malt syrup
    3g sesame seeds, roasted
    2 cloves garlic, chopped
    50g ginger puree

    Spicy marinade:

    50g sugar
    25ml fish sauce
    30ml Mazola vegetable oil
    15g sambal olek
    50g paprika paste, Korean
    5g paprika flakes

    Miso marinade:

    30g light miso paste
    40ml pork belly marinade

  • Preparation

    For the pork belly marinade, mix all the ingredients together, marinate the pork belly and leave to marinate for 24 hours. Then cook sous vide at 68 degrees.

    Place the halved pointed cabbage cut side up on the grill and grill at 200C for approx. 1 hour. Just before serving, brush generously first with miso marinade, then with spicy marinade

    For the sweet and sour cucumber and radish, mix together all the ingredients for the marinade. Place the cucumber and radish slices in half the amount of marinade and leave to marinate for 24 hours.

    For the pink radish, marinate the radish slices in the sugar, vinegar and beet juice and leave to infuse for 24 hours.

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