Korean BBQ Spread with Pork Belly and Wagyu韩式烤肉：五花肉配和牛牡蛎肉
Pork belly and wagyu over charcoal, with ssamjang, lettuce and a sesame salt dip.炭火烤五花和牛，生菜包饭，越吃越香。
- Serves份量
- 4
- Prep准备
- 20 min分钟
- Cook烹饪
- 25 min分钟
- Total共计
- 45 min分钟
Ingredients食材
- Pork belly BBQ cut 500 g韩式烧烤五花肉片 500 克
- Wagyu M8/9 oyster blade BBQ cut 300 g和牛 M8/9 牡蛎肉烧烤切片 300 克
- Ebara yakiniku tare (shoyu) 100 ml, for dippingEbara 烧肉汁（酱油味）100 毫升，蘸食用
- Gochujang 2 tbsp and miso 1 tbsp, for the ssamjang韩式辣酱 2 汤匙、味噌 1 汤匙，调包饭酱
- Sesame oil 2 tbsp and fine salt 1/2 tsp, for the salt dip香油 2 汤匙、细盐 1/2 茶匙，调油盐碟
- Garlic 6 cloves, sliced蒜 6 瓣，切片
- Cos or butter lettuce 2 heads, leaves separated生菜 2 棵，一片片掰开洗净
- Kimchi 200 g泡菜 200 克
- Spring onions 2, shredded and tossed with 1 tsp chilli flakes and 1 tsp vinegar葱丝 2 根，拌辣椒粉 1 茶匙、醋 1 茶匙
- Steamed rice, to serve米饭 适量
Method做法
- 1Light the konro charcoal 20-25 minutes ahead and wait until the coals are covered in grey ash with no flames licking up.提前 20-25 分钟点炭，等炭面结一层白灰、不再窜火苗再开始烤。
- 2While the grill heats, take both meats out of the fridge and separate the slices; 15 minutes out is enough.趁热炉的工夫把两种肉从冰箱拿出来，一片片分开，室温放 15 分钟。
- 3Mix the gochujang with the miso and 1 tbsp of the sesame oil for ssamjang, and stir the rest of the sesame oil with the salt for the second dip.辣酱加味噌和 1 汤匙香油拌成包饭酱；剩下的香油加盐拌成油盐碟。
- 4Grill the wagyu first while the bars are clean: 30-40 seconds a side, until the edges brown and the centre is still pink.先烤和牛：烤网干净时下锅，每面 30-40 秒，边缘上色、中间还带粉红就夹起来。
- 5Now lay on the pork belly and cook 2-3 minutes a side, until the fat is golden and no pink is left, then snip into bite-size pieces with scissors.再放五花肉，每面烤 2-3 分钟，烤到油脂金黄、看不到粉红，用剪刀剪成一口大小。
- 6Push the garlic slices and kimchi to a cooler corner of the grill to soften and colour.蒜片和泡菜放在炉边火小的地方慢慢煸香。
- 7Wrap a slice of meat with rice, garlic and ssamjang in a lettuce leaf and eat it in one bite; dip the wagyu in the yakiniku tare instead.生菜叶里放一片肉、一点米饭、蒜片和包饭酱，一口包着吃；和牛则直接蘸烧肉汁。
Madam's tip太太小贴士
Cook the beef before the pork: pork fat and juices season the grill bars and will scorch the delicate wagyu if they go on first.先烤牛后烤猪。猪油和肉汁留在烤网上，再烤和牛薄片很容易糊。