BBQ Korean Style

Pork belly
Fresh lettuce leaves for wrapping


Pork belly marinade:

Soy sauce
90g brown sugar
40g honey
4 spring onions, finely chopped
9 cloves garlic, finely chopped
10 black peppercorns, crushed
180ml roasted sesame oil
1l pear juice
3 red peppers, finely chopped (with seeds)
2 small chili peppers


sweet and sour cucumber and radish:

100g sugar
100g rice vinegar


Pink radish:

50g sugar
50g rice vinegar
50ml beet juice


Ssam Jang paste (can also be bought ready-made):

50g soybean paste
50g paprika paste, Korean
30ml sesame oil, roasted
50g malt syrup
3g sesame seeds, roasted
2 cloves garlic, chopped
50g ginger puree


Spicy marinade:

50g sugar
25ml fish sauce
30ml Mazola vegetable oil
15g sambal olek
50g paprika paste, Korean
5g paprika flakes


Miso marinade:

30g light miso paste
40ml pork belly marinade

For the pork belly marinade, mix all the ingredients together, marinate the pork belly and leave to marinate for 24 hours. Then cook sous vide at 68 degrees.

Place the halved pointed cabbage cut side up on the grill and grill at 200C for approx. 1 hour. Just before serving, brush generously first with miso marinade, then with spicy marinade

For the sweet and sour cucumber and radish, mix together all the ingredients for the marinade. Place the cucumber and radish slices in half the amount of marinade and leave to marinate for 24 hours.

For the pink radish, marinate the radish slices in the sugar, vinegar and beet juice and leave to infuse for 24 hours.