Gogigui (Korean BBQ) is a meat lovers paradise whereby a myriad of different meats are cooked on a BBQ placed in the centre of your table. It’s a great social gathering as each person can cook whatever meat their heart desires and to the doneness that they prefer. Typically, this meat is then slathered with ssamjang sauce and rolled in lettuce or perilla leaves; much like a Korean-style taco. The most popular gogigui meats include bulgogi (marinated beef sirloin), samgyeopsal (unmarinated pork belly), dak (chicken) and galbi (short ribs).
Today’s recipe is a variation of samgyeopsal and bulgogi. The meat used in this recipe is the same as samgyeopsal but instead of being plain it is marinated in a sauce similar to bulgogi but with an added kick of spiciness coming from a mixture of gochujang and gochugaru.
If you don’t have a BBQ set up you can still make this recipe and just cook it on a grill pan (or even a normal frying pan) on your kitchen stove or even in the oven.
750kg pork belly, thinly sliced
For the marinade:
6cm fresh ginger
6 garlic cloves
1 nashi pear, peeled and cored
2 Tbsp. honey
4 Tbsp. gochujang
1 Tbsp. gochugaru (Korean chilli flakes)
2 tsp. pure sesame oil
2 Tbsp. light soy sauce
Black pepper, to taste
2 spring onions, chopped
1 Tbsp. toasted sesame seeds
1 Mince garlic and ginger in a food processor (or by hand) and then add nashi pear. Blend into a smooth puree and transfer into a large bowl.
2 To this bowl add honey, gochujang, gochugaru, pure sesame oil, light soy sauce, black pepper, spring onions and toasted sesame seeds. Mix well and then use this mixture to marinade the pork belly. Leave to rest for at least 30 minutes or preferably overnight.
3 Cook on a BBQ grill until lightly charred on each side.Optionally, you can roll the meat in a lettuce or perilla leaf with a dollop of Ssamjang and gobble up.