Korean Aralia Shoot Pork Belly Skewers
Quick answer
- Total time
- 34 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
In spring, when dureup is in season, the blanched aralia shoots are rolled up in thin pork belly, threaded onto skewers, brushed with gochujang paste and grilled.
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The shoots get only 20 seconds in boiling water to keep their crunch and bitter, green aroma.
Ingredients
Instructions
- 1
Trim the base of 120g aralia shoots, blanch in lightly salted boiling water for exactly 20 seconds to preserve the crisp texture and bitter spring aroma, then shock in cold water and pat completely dry with paper towels.
- 2
Mix 1 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp plum syrup, and 1 tsp minced garlic into a smooth sauce.
- 3
Brush half the sauce evenly over 300g pork belly slices, then place 1 to 2 sprouts at the base of each slice, roll up firmly, and skewer to secure.
- 4
Place skewers on a preheated medium-high grill and rotate 90 degrees at a time, cooking each face for 3 minutes.
A golden brown mark on the pork surface means the color has set on that face.
- 5
Brush the remaining sauce evenly over the skewers and grill 4 to 5 more minutes until the plum syrup caramelizes into a sheen and the pork is fully cooked through.
- 6
Turn off the heat, drizzle 1 tsp sesame oil evenly, scatter 1 tsp sesame seeds on top for aroma, and serve immediately.
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