Herb Samgyupsal (Korean Grilled Pork Belly)

• 1 teaspoon dried thyme
• 1 teaspoon dried dill weed
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 2 pounds pork belly strips
• 1 cup chopped kimchi
• 1 bulb garlic, cloves separated and peeled
• 3 scallions (pajori), chopped
• Ssamjang Dipping Sauce:
• 2 tablespoons doenjang (Korean soybean paste)
• 2 tablespoons gochujang (Korean hot pepper paste), or more to taste
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 1/2 teaspoons sesame seeds
• 1 teaspoon rice wine
• 1 teaspoon brown sugar

1. Mix thyme, dill, rosemary, and garlic powder together in a small bowl. Rub over both sides of each pork belly strip. Let stand at room temperature, about 15 minutes.
2. Heat a large skillet over medium-high heat. Cook pork belly strips until well browned, about 7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces.
3. Saute kimchi, garlic cloves, and scallions in the reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.
4. Mix doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar in a bowl to make ssamjang sauce.
5. Serve pork belly strips with kimchi, garlic, scallions, and ssamjang sauce.

thyme, dill weed, rosemary, garlic, pork belly strips, garlic, scallions, dipping sauce, doenjang, gochujang, sesame oil, garlic, sesame seeds, rice wine, brown sugar

Taken from www.allrecipes.com/recipe/258429/herb-samgyupsal-korean-grilled-pork-belly/ (may not work)