Herb Samgyeopsal (Korean Thick Bacon)
Prep time: 25 min
Cook time: 17 min
Makes 2 servings
1 tsp dried thyme
1 tsp dried dill weed
1 tsp dried rosemary
1 tsp garlic powder
2 lbs pork belly strips
1 cup chopped kimchi
1 bulb garlic, cloves separated and peeled
3 scallions, chopped
Mix the thyme, dill, rosemary, and garlic powder together in a small bowl. Rub over both sides of each pork strip. Let stand at room temperature for 15 minutes.
Heat a large skillet over medium-high heat. Cook pork strips until well browned. Cut into bite-sized pieces.
Sauté kimchi, garlic cloves and scallions in the reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain onto a paper towel-lined plate or tray.
Serve the pork belly strips with kimchi, garlic, scallions, and ssamjang sauce. Enjoy!