Korean BBQ - a Ssam Party at Home

Updated at: Thu, 17 Aug 2023 12:08:31 GMT

Step 1

Combine 1T salt, 1T sesame oil, and 1 pinch fresh cracked black pepper in small ramikin.

Step 2

Place 2T ssamjang or (1T doenjang +1T gochujang) in another ramikin

Step 3

Wash greens well and let dry

Step 4

Add water, vinegar, sugar, and salt into a small pot and place over medium heat

Step 5

Slice radish about 0.5mm thin widthwise, using a mandoline or knife, and place into a bowl

Step 6

Once the mixture begins to simmer, pour over slice radish and let rest. Place a small bowl or place over to ensure everything is covered by the brine

Step 7

slice scallion into coins

Step 8

beat the eggs and combine with dashi or broth, scallions, fish sauce, and salt in a bowl that will fit everything easily. Cover with plastic wrap well

Step 9

Place a steamer rack or small folded towel into a small pot and place the bowel on top. Fill the pot with water halfway up the side of the bowl

Step 10

Bring the mixture to a boil and lower heat to medium-low. Cover with a lid.

Step 11

Cook for about 10-12 minutes and check eggs for soft but cooked texture

Step 12

Cut scallions into 1.5" batons, then julienne. (Or cut into batons and take a fork and scrape batons into thin slices). Soak in ice water

Step 13

Drain scallions well after about 10 minutes and toss with gochugaru and sesame seeds

Step 14

Mix soy sauce, vinegar, sesame oil, sugar in a small bowl. Right before serving the salad add the mixture to the scallions and toss well

Step 15

In a large pan over medium heat, add enough oil to cover bottom of pan

Step 16

Add pork belly slices in pan, don't over crowd.

Step 17

Meanwhile, add garlic cloves and roast until golden brown all around. Set aside

Step 18

Once bottom of pork belly is golden brown, flip and cook through. Cook all the pork belly and keep warm in plate covered.

Step 19

Once finished, cut pork belly with scissors into bite sized pieces

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