Grilled Pork Belly Galbi Rice Bowl with Kimchi Cucumber (Oi-Sobagi) & Sesame Braised Kale
DifficultyIntermediate
SharePostSaveBigOven
Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr
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​
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 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​
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.

 

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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​
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 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​
For the Rice Bowl:​
Grilled Pork Belly Galbi Rice Bowl with Kimchi Cucumber (Oi-Sobagi) & Sesame Braised Kale