Craving an authentic Korean BBQ experience? Look no further than Chip Bui's legendary pork belly recipe, a culinary masterpiece that captures the rich flavors and sizzling textures of this iconic dish. Forget bland, overcooked pork; this recipe delivers perfectly rendered, melt-in-your-mouth pork belly with a complex, umami-rich marinade that will leave you wanting more. We're talking about juicy, tender meat, expertly charred on the edges, balanced with a sweet and savory glaze that's both deeply satisfying and surprisingly easy to achieve.
This isn't your average pork belly recipe; Chip Bui's method elevates the classic to an entirely new level of deliciousness. Prepare to embark on a culinary adventure as we break down each step, from marinating the meat to achieving the perfect char, ensuring you can recreate this sensational dish in your own kitchen. Ready to experience the magic of Jonam-style Korean Pork Belly BBQ? Let's get started!
Tools Needed
- Super hot fire source (e.g., specialized grill)
- Mortar and pestle (for CH Jang)
Ingredients
- Thinly sliced pork belly
- Dried rice hay (Chip Bui)
- CH Jang sauce (see instructions below)
- White onion kimchi
- Sesame oil
- Fried egg
- Ginger
- Gochujang (Korean chili paste)
- Garlic
- Small sea crabs
Step-by-Step Instructions
Step 1. Prepare the CH Jang Sauce and Chip Bui Grill
- Grind small sea crabs, ginger, gochujang, and garlic into a paste using a mortar and pestle.
- Prepare your grill with dried rice hay (Chip Bui). Ensure the fire is extremely hot.
Step 2. Grill the Pork Belly
- Place thinly sliced pork belly on the super hot grill.
- Cook for approximately 50 seconds, allowing the pork belly to achieve a juicy, slightly charred exterior.
Step 3. Serve the Pork Belly
- Remove the pork belly from the grill and serve immediately with CH Jang sauce and white onion kimchi.
Step 4. Optional: Prepare the Crab Chil Jang Bibimbap
- Prepare rice, top with the perfectly fried egg, plenty of sesame oil, and instead of the red pepper paste use the crab chil Jang.
Read more: Perfect Korean BBQ Pork: Yangnyeom Teji Galbi Recipe
Tips
- The key to this dish is the intense heat of the fire and the quick cooking time. This creates the juicy, flavorful pork.
- The smoke from the hay adds a unique flavor to the pork belly.
- The white onion kimchi provides a refreshing contrast to the richness of the pork belly.
Nutrition
- Calories: 600-800
- Fat: 40-60g
- Carbs: 20-40g
- Protein: 30-40g
FAQs
1. What is Jonam-style Korean BBQ?
Jonam-style refers to a specific region's cooking method, often emphasizing a sweeter and less intensely spicy marinade than other styles of Korean BBQ. Chip Bui's recipe is a popular example.
2. Can I use a different cut of pork?
While pork belly is traditional and provides the best fat-to-meat ratio for this dish, you can experiment with other cuts, but be aware that cooking times and results may vary. Thinner cuts will cook faster.
3. How do I achieve that perfect char on the pork belly?
High heat is key! Use a grill or cast iron pan preheated to a high temperature. Ensure the pork belly is dry before cooking to promote browning and crispiness.
With this recipe, you've unlocked the secrets to creating an unforgettable Jonam-style Korean pork belly feast. From the succulent meat to the irresistible marinade, every bite is a testament to authentic Korean flavors. Now go forth and impress your friends and family with your newfound BBQ mastery!