Grilled pork belly with ssamjang
Pork belly is a very delicious ingredient no matter how it is cooked, but it introduces a recipe that can be enjoyed more beautifully and in a different way. Grill pork belly in the oven to reduce the greasy fat, spread the savory ssamjang sauce with yolk evenly, and plate it nicely
2 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • Pork belly meat
    200 g
  • a young leaf vegetable
    100 g
  • Potato
    1 ea
  • Salt
    suitably
  • ground pepper
    suitably
  • a mandarin duck mushroom
    100 g
  • Corn
    50 g
  • Sesame leaf
    little
  • Radish
    little
  • Ssamjang
    100 g
  • egg
    2 ea
  • Sugar
    30 g
  • Cheongju
    30ml
  • canned corn
    50 g
  • Red pepper paste
    50ml
  • Sugar
    1 TS
  • Vinegar
    1 TS
  • Cooking oil
    suitably
Cooking Steps
STEP 1/9
Drain young leaf mix by washing it in running water.
STEP 2/9
Cut 200g of pork belly into 3cm thick pieces, season with salt and pepper, put it in a frying pan, and grill it until it is golden brown from the skin side.
STEP 3/9
Mix 100g of ssamjang, 2 egg yolks, 30g of sugar, and 30ml of refined rice wine, put it in a pot, beat it to heat, and add 50g of corn corn to make ssamjang sauce.
STEP 4/9
Bake in a 180 degree oven for 10 minutes.
STEP 5/9
Cut the bottom of 100g of mandak mushroom and fry it in an oiled frying pan until golden.
STEP 6/9
Mix 50ml of red pepper paste, 1T of sugar, and 1T of vinegar to make red pepper paste sauce.
STEP 7/9
Cut one potato into 1cm 5cm squares and fry it slowly in an oiled frying pan.
STEP 8/9
Spread the ssamjang sauce on the pork belly, put it in the oven, bake it for 7 minutes, and cut it into bite-sized pieces.
STEP 9/9
On one side of the plate, put the cut meat into bite-sized pieces, put fried mushrooms and pickled perilla leaves on top, and on the side, put fried potatoes on top, and put young leaf mix and radish slices on top, and serve with ultra-high-quality sauce.
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