Lamb Belly Bulgogi

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 3
• 500 g lamb belly, thinly sliced, around 1/8 inch
• 2 1/2 tablespoons dark soy sauce
• 1 tablespoon korean chili paste (gochunjang)
• 1 tablespoon korean soybean paste (sunjang ssamjang)
• 1 green onion, chopped
• 1 teaspoon minced garlic
• 2 tablespoons sesame oil
• ground black pepper, to taste
• sugar, to taste
• 2 tablespoons rice wine or 2 tablespoons dry sherry
• lettuce leaf
• shiso leaf
• sliced garlic

Recipe

• 1 mix together all of the ingredients except the lamb, in a medium sized bowl. i use less soy sauce and a bit more of the wine instead.
• 2 add the lamb and mix thoroughly, coating all sides. i found this easiest to do with my hands,.
• 3 the original recipe did not specify, but i let it marinate for an hour at room temperature. if you want to let it marinate longer, refrigerate it.
• 4 preheat oven to 350 deg f (180 deg c).
• 5 line a baking pan with aluminum foil. i also lightly greased the foil.
• 6 distribute the lamb pieces on the baking pan (i found that half the recipe fit perfectly on my jelly roll pan).
• 7 bake for 25-30 minutes until the meat is cooked and has started to brown.
• 8 remove from the oven.
• 9 finish off by browning for 3 to 5 minutes under the broiler or in a large skillet.
• 10 note1: the recipe did not specify the amount of sugar and i added about a tsp of brown sugar to half the quantity of lamb, as that is what i had at hand.
• 11 note2: i served with leaf lettuce, although i think boston lettuce leaves work better. i also served with a little sambal oelek on the side, as well as some korean rice.