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Korean BBQ at Home

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Makes 6-8 servings 1x

Time at least 10 hours, largely unattended

Small pickled or cold vegetable sides (called banchan) round out the meal.

Controlling Flare Ups: Be vigilant so you char without burning. Prepare hot and cool sides of the fire, and turn the meat often, moving it to the cold side of the grates (or to the edges of the grill pan) if any fat drips down and ignites or the sweet marinades threaten to burn.

Units Scale

Ingredients

  • 1 pound skinless pork belly
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped fresh ginger
  • 1 Asian pear, peeled and grated
  • 1 3/4 cups soy sauce
  • 4 tablespoons dark sesame oil
  • 3 to 5 pounds spareribs, cut into 1/2-inch slices across the bone (flanken style)
  • 1 cup mirin
  • Salt and pepper
  • 1 cup boiling water
  • 3 dates, pitted
  • 1/2 cup gochujang
  • 1/4 cup toasted sesame seeds
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon soju or vodka (optional)
  • 1/4 cup chopped scallions

Instructions

  1. Heat the oven to 300°F. Put the pork belly in an ovenproof skillet and roast, uncovered, until at least 1/4 inch of fat has accumulated in the skillet, 1 1/2 to 2 1/2 hours, depending on how fatty the belly is.
  2. Meanwhile, whisk 1 tablespoon of the garlic, the ginger, pear, 1/4 cup soy sauce, and 1 tablespoon sesame oil in a large bowl. Add the spareribs and toss to coat. Cover the bowl and refrigerate for at least 8 hours or up to overnight.
  3. Reserve the rendered fat for another use and let the pork belly cool slightly, then cut it into slices 1/4 to 1/2 inch thick. Whisk together 1 cup soy sauce and the mirin and sprinkle with salt and pepper in a medium bowl. Add the pork belly and toss to coat. Cover and refrigerate for at least 8 hours or up to overnight.
  4. Prepare a gas or charcoal grill for direct and indirect cooking. Or heat a large grill pan over 2 burners until smoking hot. Make the sauces: Pour 1 cup boiling water over the dates. When they’re soft, chop them, and add to a blender or food processor with the gochujang and 1 tablespoon sesame oil. Puree until smooth. Put the sesame seeds in a dry medium skillet over medium heat. Toast, shaking the pan occasionally, until they are golden and fragrant, 3 to 5 minutes. In a bowl, combine the remaining 1/2  cup soy sauce, the rice vinegar, remaining 2 tablespoons sesame oil, the sesame seeds, sugar, soju if using, 1 tablespoon garlic, remaining tablespoon ginger, and the scallions; whisk until the sugar dissolves.
  5. When the grill is ready, cook the meat: Let any excess marinade drip off the ribs, then put them directly over the heat. Cook, turning them as soon as they release easily, until both sides are charred and the meat is just barely cooked through, 4 to 5 minutes per side. Transfer to a plate and brush the grill grates. Shake off any excess marinade from the pork belly and put them directly over the heat. Cook, turning occasionally and transferring the pieces to the cool part of the grill during any flare-ups, until cooked through and the edges are charred, 10 to 20 minutes. (The exact time will depend on how often you  have to move the belly.) Serve the meats hot, with both sauces for dipping.

– Dinner for Everyone