For the Pork Belly Galbi:
2 lbs pork belly, rind off, sliced into thin strips
¼ cup soy sauce
2 tbsp sugar
2 tbsp mirin
2 tbsp sesame oil
6 garlic cloves
½ medium onion
1 Asian pear
2 tbsp honey
1 tbsp gochugaru (Korean chili flakes)
1 tsp sesame seeds (optional, for garnish)
For the Kimchi Cucumber (Oi-Sobagi):
6 baby cucumbers
1 medium carrot, julienned
1 tbsp salt
2 tbsp Korean chili flakes (gochugaru)
2 cloves garlic, minced
1 tbsp fish sauce
1 tsp sugar
1 green onion, finely chopped
For the Sesame Braised Kale:
1 bunch kale, stems removed and leaves chopped
2 tbsp sesame oil
1 tbsp fresh ginger, minced
1 cup water
1 tbsp white miso
1 tbsp sesame seeds
For the Rice Bowl:
2 cups jasmine or short-grain rice, cooked
Pork Belly Galbi:
1
Marinate the Pork Belly:
- In a blender, combine soy sauce, sugar, mirin, sesame oil, garlic, onion, Asian pear, honey, and gochugaru. Blend until smooth.
- Add the marinade to a bowl and mix in the pork belly slices. Let it marinate for at least 30 minutes or overnight in the refrigerator.
2
Grill the Pork Belly:
- Preheat a grill or grill pan over medium-high heat.
- Grill the marinated pork belly slices until they are cooked through and slightly charred, about 3-4 minutes per side.
- Optionally, sprinkle with sesame seeds before serving.
Kimchi Cucumber (Oi-Sobagi):
3
Prepare the Cucumbers:
- Slice the baby cucumbers into quarters lengthwise, leaving them attached at one end.
- Sprinkle with salt and let sit for 30 minutes. Rinse and drain.
4
Make the Kimchi Filling:
- In a bowl, combine Korean chili flakes, minced garlic, fish sauce, sugar, green onion, and julienned carrot.
5
Stuff the Cucumbers:
- Gently open the cucumbers and stuff them with the kimchi filling. Let them sit for at least 30 minutes before serving.
For the Sesame Braised Kale:
6
Cook the Kale:
- In a large skillet, heat sesame oil over medium heat.
- Add minced ginger and cook until fragrant, about 1 minute.
- Add the chopped kale and stir-fry for 3-4 minutes until wilted.
7
Braise the Kale:
- Add water, white miso, and sesame seeds to the skillet. Cook for another 2-3 minutes until the kale is tender and the flavors are well combined.
Assemble the Rice Bowl:
8
Prepare the Rice:
- Cook the rice according to the package instructions.
9
Assemble the Bowls:
- Divide the cooked rice among four bowls.
- Top each bowl with grilled pork belly, kimchi cucumber, and sesame braised kale.
10
Serve:
- Serve the bowls warm, garnished with additional sesame seeds if desired.
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CategoryEntree
Ingredients
For the Pork Belly Galbi:
2 lbs pork belly, rind off, sliced into thin strips
¼ cup soy sauce
2 tbsp sugar
2 tbsp mirin
2 tbsp sesame oil
6 garlic cloves
½ medium onion
1 Asian pear
2 tbsp honey
1 tbsp gochugaru (Korean chili flakes)
1 tsp sesame seeds (optional, for garnish)
For the Kimchi Cucumber (Oi-Sobagi):
6 baby cucumbers
1 medium carrot, julienned
1 tbsp salt
2 tbsp Korean chili flakes (gochugaru)
2 cloves garlic, minced
1 tbsp fish sauce
1 tsp sugar
1 green onion, finely chopped
For the Sesame Braised Kale:
1 bunch kale, stems removed and leaves chopped
2 tbsp sesame oil
1 tbsp fresh ginger, minced
1 cup water
1 tbsp white miso
1 tbsp sesame seeds
For the Rice Bowl:
2 cups jasmine or short-grain rice, cooked