Jeyuk Bokkeum (BBQ Pork Belly)

Admission : I have been lazy. Now’s the time to put the recipes down before I forget them – again.

Chinese New Year has been a real challenge this year with Covid-19 restrictions here in Singapore. You are only allowed 8 unique visitors to your home for the day, if you are doing your annual visitations you are allowed to visit only 2 homes. Recommendations: visitations to family / relatives. Your friends are not your relatives unless your son or daughter is married to your friend’s children.

Coming from a large family meant the Chinese New Year Reunion Dinner, which normally happens on the eve of the Chinese New Year, was held at my brother’s home. In the traditional Chinese custom, the sons & their immediate family members (think wife, children, children’s spouses, grandchildren, great-grandchildren…. you get the idea) would be present. Because I am married to a Caucasian, we would, during normal times, have been at the Reunion Dinner together with my sisters & their families. Unfortunately, the total number of visitors have been capped at 8.

As such, different siblings would be gathering either with their immediate or extended families for the Reunion Dinner. My younger brother & his family of 4 grown-up food-loving offsprings came over. Besides a roast chicken, barbequed pork ribs, a standard food in Singapore would be the  steamboat. The steamboat is similar to the fondue except we cook our meats & vegetables in broth instead of cheese.

A steamboat meal is not everyone’s cup of tea. So why not combine that with a Korean barbecue?

Jeyuk Bokkeum (BBQ Pork Belly

  • Servings: 4 and more
  • Print

INGREDIENTS: Jeyuk Bokkeum

600g pork belly, sliced

1 onion, sliced

4 stalks spring onions, cut to 2″ lengths

Marinade:

2-3 cloves garlic

1″ ginger

1/2 apple, peeled, cored & diced

1/2 cup soy sauce

1/2 cup brown sugar

6 tablespoon gochujang (soybean paste or miso)

1 tablespoon gochugaru (Korean chilli flakes or regular chilli flakes)

3 tablespoon honey

1 tablespoon sesame oil

1-2 tablespoon rice wine

Method:

  • Process the ingredients for the marinade in a processor.
  • Place the pork belly, spring onions & onions into a container with the marinade.
  • Mix well to ensure each slice of pork belly is separated and gets the marinade. Using your hands gives the best mix.
  • Marinade overnight in the fridge before use.

Jeyuk Bokkeum marinde

https://simplyliving990.com

One thought on “Jeyuk Bokkeum (BBQ Pork Belly)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.