Korean BBQ Pork

Cook Time 1 hour

Servings 4


1 tbsp vegetable oil 

3 eggs, whisked

1 x 2 cm piece of ginger, minced

1 clove of garlic, minced

2 tbsp soy sauce

½ tsp sugar 

4 pork belly rashers 

Kimchi, to serve

Spring onions, finely sliced

1 Lebanese cucumber, deseeded and cut into cubes 

Betel leaves (or butter lettuce leaves if you cannot find betel)

Rice, to serve

Ssamjang sauce 

1 tbsp gochujang (fermented Korean chilli paste)

1 tsp sugar

½ tsp sesame oil

1 tsp rice wine vinegar

2 tsp sesame seeds, toasted

Hot water, as required  

1 tbsp of the basting sauce


For basting sauce, combine the ginger, garlic, soy sauce, a small drop of sesame oil and a pinch of sugar. 

To make the Ssamjang sauce, combine all the ingredients.

Heat the large non-stick pan or plancha over medium heat. Add a little bit of oil, then carefully pour in the egg mixture and tilt the pan to spread the eggs evenly. Once set, use a palette knife to fold and roll up the omelette. Place on a chopping board and slice then garnish with sesame seeds. 

Turn the plancha to high heat. Spread oil over each piece of pork and cook for a few minutes on each side. Once almost cooked, start brushing the basting sauce over the pork on both sides. Remove and place on a plate to rest.

Serve pork with rice, omelette, kimchi, Ssamjang sauce, vegetables and betel or lettuce leaves to wrap up tasty parcels.  


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