- 2 lb pork belly strips
- 1 tsp thyme (fresh or dry)
- 1 tsp dill weed (fresh or dry)
- 1 tsp rosemary (fresh or dry)
- 1 tsp garlic powder
- lettuce varieties (red leaf lettuce, Boston bibb, frisee)
- 1 garlic bulb, peeled
- 3 scallion, (pajori)
- 1 cup chopped kimchi
- 2 tbsp gochujang (red pepper paste)2
- 2 tbsp dwenjang (soybean paste)
- 2 garlic cloves, minced (or garlic powder)
- 1 tsp rice wine
- 1 tsp brown sugar (or honey)
- 1 tbsp sesame oil
1. Rub on the herbs and garlic powder to each of the pork belly strips. Let sit for a few minutes.
2. Wash and prepare the lettuce leaf varieties under cold water. Set aside on serving plates.
3. Cook pork strips on non-stick pan or skillet on medium-high heat. Make sure the pan is hot before adding the pork. Cook about 7 minutes on each side or until well-browned. Remove to a paper-lined plate to remove excess oil.
4. Meanwhile, make the samjang sauce by mixing the last 7 ingredients in the list above. For a spicier sauce, add more gochujang (hot pepper paste).
5. With the remaining fatty oil, saute the garlic cloves and kimchi for about 3 minutes. Drain and set aside.
6. Cut the pork strips into bite size pieces and transfer to a serving plate. Enjoy with lettuce varieties, rice, and samjang sauce.
*If you are pressed for time, you can skip the herb rub and buy ready-made samjang sauce sold at the Korean market. This will cut prep and cooking time in half.