Gochujang Pork Belly Salad recipe - ingredients, nutrition and when to eat it
A salad of golden-grilled pork belly served with crisp vegetables and a spicy, tangy gochujang sauce. It makes a satisfying lunch or dinner even without rice.
Salads & light · 20 minutes to cook
Nutrition (per 335.5g serving): 531.7 kcal · protein 17.9g · carbohydrate 24g · fat 39.5g · sodium 560.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the grilled pork belly cool for about 2 minutes before placing it on the vegetables, as adding it straight from the pan can quickly wilt the lettuce.
Tips: Start with half the sauce instead of pouring it all on at once to keep the vegetables crisp.
Tips: If the onion tastes too sharp, soak it in cold water for 5 minutes, then drain well before using.
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Ingredients (1 serving)
- Pork belly — 100 g
- Leaf lettuce — 80 g
- Cherry tomatoes — 8 pc
- Onion — 30 g
- Gochujang (Korean red chili paste) — 1.3 Tbsp
- Vinegar — 0.7 Tbsp
- Sugar — 0.3 Tbsp
- Garlic — 1 pc
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp