Korean samgyeopsal is all about grilling thick slices of pork belly at the table and wrapping them in crisp leaves with kimchi and a punchy dipping sauce. The flat grill plate of the BRUNO Compact Multi Grill Pot makes it easy to cook the pork and colourful vegetables together, for a fun, sociable meal everyone builds themselves.
Ingredients
- 500g thickly sliced pork belly
- Green and yellow zucchini, a small amount of each
- Red and yellow bell peppers, a small amount of each
- Salt and freshly ground black pepper
- Leafy greens (perilla / egoma, sunny lettuce), as needed
- Dipping sauce (ssamjang, gochujang), as needed
- Kimchi, as desired
- Lime, as desired
Method
- Season the pork belly slices lightly with salt and freshly ground black pepper.
- Slice the zucchini into 3cm rounds and cut each in half; cut the bell peppers into quarters.
- Set the grill plate to MID and arrange the pork belly, zucchini and peppers on it to cook.
- When juices start to surface on the pork, flip everything and cook a little longer.
- Hold each pork slice with tongs and snip it into bite-size pieces with kitchen scissors.
- Pile the pork, kimchi, dipping sauce and any other toppings onto a leafy green, wrap and enjoy, with a squeeze of lime if you like.
Tip: Cut the pork only after grilling - snipping it on the plate with scissors keeps every piece hot and juicy. A mix of ssamjang and gochujang gives the classic savoury-spicy wrap, so put out a few sauces and let everyone build their own.
Recipe adapted from BRUNO Official.