For the Pork Belly Galbi:
2 lbs pork belly, rind off, sliced into thin strips
2 tbsp sugar
2 tbsp mirin
6 garlic cloves
½ medium onion
1 Asian pear
2 tbsp honey
For the Kimchi Cucumber (Oi-Sobagi):
6 baby cucumbers
1 medium carrot, julienned
1 tbsp tbsp salt
2 tbsp Korean chili flakes (gochugaru)
2 cloves garlic, minced
1 tsp sugar
1 green onion, finely chopped
For the Sesame Braised Kale:
1 bunch kale, stems removed and leaves chopped
1 tbsp fresh ginger, minced
1 cup water
1 tbsp white miso
For the Rice Bowl:
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.
ARE YOU LOOKING TO SOURCE NEW FOOD PRODUCTS FOR YOUR BUSINESS? LET'S CONNECT!
CategoryEntree
Ingredients
For the Pork Belly Galbi:
2 lbs pork belly, rind off, sliced into thin strips
2 tbsp sugar
2 tbsp mirin
6 garlic cloves
½ medium onion
1 Asian pear
2 tbsp honey
For the Kimchi Cucumber (Oi-Sobagi):
6 baby cucumbers
1 medium carrot, julienned
1 tbsp tbsp salt
2 tbsp Korean chili flakes (gochugaru)
2 cloves garlic, minced
1 tsp sugar
1 green onion, finely chopped
For the Sesame Braised Kale:
1 bunch kale, stems removed and leaves chopped
1 tbsp fresh ginger, minced
1 cup water
1 tbsp white miso
For the Rice Bowl:
Directions
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.