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Recipe courtesy of Copeland Marks

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Total:: 1 hr 30 min
Prep:: 1 hr 20 min
Cook:: 10 min

Yield:: 6 servings.

Ingredients

2 pounds (in 1 piece) 3 layer pork belly, sliced into long thin strips like bacon
1 tablespoon rice wine (or white wine if rice is unavailable)
1 teaspoon sugar
1 medium onion, sliced thinly (1/2 cup)
3 cloves garlic, sliced thinly
1-inch fresh ginger, sliced thinly
2 scallions, sliced thinly
1 tablespoon hot red chili powder (gochu garu)
1/2 teaspoon toasted sesame seeds, crushed
1 sweet red pepper, halved, seeded and cut into 8 equal pieces
1 tablespoon korean sesame oil
2 tablespoons soy sauce
1/2 teaspoon white pepper

Directions

Put the pork slices in a large mixing bowl. Add the wine and sugar and mix well. Add the onion, garlic, ginger, scallions, chili powder, sesame seeds, sweet pepper, sesame oil, soy sauce, and white pepper. Mix everything together and let the mixture stand at room temperature for 1 hour.

Ideally, one should broil the pork slices over charcoal but in the absence of that, a gas or electric broiler will do. Barbecue for several minutes until either medium or well done. Serve with rice.

Suggested drink: OB Beer, Jin Ro Beer, Cloudy Sake.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe Courtesy of Copeland Marks, The Korean Kitchen

My Private Notes

Name: Jae Yook Gui (Seasoned Pork Barbecue
Prep time: P0Y0M0DT1H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 servings.
Ingredients: 2 pounds (in 1 piece) 3 layer pork belly, sliced into long thin strips like bacon; 1 tablespoon rice wine (or white wine if rice is unavailable); 1 teaspoon sugar; 1 medium onion, sliced thinly (1/2 cup); 3 cloves garlic, sliced thinly; 1-inch fresh ginger, sliced thinly; 2 scallions, sliced thinly; 1 tablespoon hot red chili powder (gochu garu); 1/2 teaspoon toasted sesame seeds, crushed; 1 sweet red pepper, halved, seeded and cut into 8 equal pieces; 1 tablespoon korean sesame oil; 2 tablespoons soy sauce; 1/2 teaspoon white pepper