"Samgyeopsal" means three-layered meat, which describes the look of the pork belly, consisting of the skin, fat and the meat. Hot and sweet marinade is a slight variation of "yangnyeom gochujang" (seasoned chili paste). I serve this dish more often than "bulgogi" (grilled marinated beef) for my own family or for guests. Use a broiler for gas ovens or a grill (4 inches or 10 centimeters away) for electric ovens.
INGREDIENTS (serves 4)
1¼ pounds/568 grams PORK BELLY, skin cut off with scissors
HOT and SWEET MARINADE:
4 tablespoons GOCHUJANG (chili paste)
2 teaspoons GOCHUGARU (chili flakes)
4 teaspoons SOY SAUCE
1 tablespoon grated GINGER
2 GARLIC CLOVES, crushed
2 tablespoons HONEY or SUGAR
½ teaspoon SALT
1. Combine the meat with half of the marinade when you start grilling. When the meat is cooked opaque, turn it over and add more marinade, using the back of a spoon. Grill until lightly browned.
2. Cut into bite-size pieces with scissors.
ⓒ 보스톤코리아(http://www.bostonkorea.com), 무단전재 및 재배포 금지