Spicy Pork Belly Barbecue (Maewoon Samgyupsal)
- 1/2 cup gochujang (Korean red chile paste)
- 1/2 cup pineapple juice
- 1/4 cup honey
- 1/4 cup sesame oil
- 1 1/2 teaspoons minced ginger (about one 1/2-inch piece)
- 2 cloves garlic, minced
- 1 pound pork belly, cut into 1/4-inch-thick slices
- 2 mild chile peppers, such as red finger or shishito, thinly sliced
- Boston lettuce leaves, for serving
- Korean Bean Sprout Salad, recipe follows
- White rice, for serving
- Sesame seeds, for garnish
KOREAN BEAN SPROUT SALAD:
Whisk the gochujang, pineapple juice, honey, sesame oil, ginger and garlic together in a medium bowl.
Place the pork in a zip-top bag and pour the gochujang mixture over it. Seal the bag and shake well, making sure that the marinade coats the meat. Refrigerate for at least 6 hours or overnight.
Heat a grill pan on medium-high heat or prepare an outdoor grill. Cook the pork until grill marks appear, about 3 minutes per side. Remove to a board and cut into bite-size pieces.
On a serving platter, make separate piles of chiles, lettuce leaves and Korean Bean Sprout Salad. To make a lettuce cup, spoon some rice in the center of a lettuce leaf, top with a few pieces of pork, some chiles and salad, sprinkle with sesame seeds and fold.
Prepare a large bowl of ice water. Bring a large pot of salted water to a boil, and then add the bean sprouts and cook until al dente, about 1 minute. Remove with a slotted spoon and immediately add to the ice water. Drain in a strainer and pat dry.
Add the bean sprouts to a medium bowl, toss with the sesame oil, fish sauce, gochugaru, mirin, garlic and scallions and sprinkle with sesame seeds.