Korean Iron Plate Onion and Meat Grill

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Thick onion rings and sliced pork belly are grilled together on a hot iron plate with melted butter.

The onions cook slowly over medium heat, allowing their natural sugars to caramelize into deep sweetness, while rendered pork fat seeps into the onion layers and enriches their flavor. A drizzle of soy sauce at the end sizzles on the hot surface, distributing a salty accent evenly across both ingredients. The preparation relies on just six ingredients and zero marinade - the appeal lies entirely in the interplay of caramelized onion sweetness, smoky pork fat, and butter richness on a searing-hot plate.

Ingredients

servings

IngredientAmountUnit

Pork belly300 gg

Onion2 piecepiece

Butter1 tbsptbsp

Salt½ tsptsp

Black pepper¼ tsptsp

Soy sauce1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Slice the 2 onions into thick rings about 1.5 cm wide.

If the rings separate, keep larger pieces together, and spread the 300 g pork belly in a single layer so it cooks evenly.
2

Finish

Preheat an iron plate or heavy pan over medium heat for about 2 minutes.

Add 1 tablespoon butter and melt it until the foaming settles, but do not let it brown or scorch.
3

Heat

Lay the onion rings across the hot surface and lower the heat to medium-low.

Cook for 6 to 8 minutes, turning rarely, until the edges look translucent and the bottoms turn golden.
4

Season

Place the pork belly beside the onions and season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

As the fat renders, nudge a little toward the onions to flavor them.
5

Control

Grill the pork belly over medium heat for 3 to 4 minutes per side.

When the surface is browned and the edges are lightly crisp, mix it with the onions without crushing them.
6

Finish

Raise the heat to medium-high and drizzle 1 tablespoon soy sauce around the edge of the pan.

When it sizzles and smells savory, toss for only 20 to 30 seconds and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Slow caramelization in Yangcheob-gui develops deep onion sweetness alongside savory rendered pork fat.
Finish cue: Cook for 6 to 8 minutes, turning rarely, until the edges look translucent and the bottoms turn golden.
Avoid this: Add 1 tablespoon butter and melt it until the foaming settles, but do not let it brown or scorch.