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Korean pork belly sandwich

4 persons | Pork | Meat | Main dish


Light the charcoal and heat the YAKINIKU® to a temperature of 150 °C and place the pro set in the Kamado. Then place the cast iron grid on the highest level in the multilevel lift. Now let the Kamado heat up further to 180 °C.

Season the pork belly with BBQ Herbs, Japanese Smoked Salt and Japanese Szechuan Pepper. Afterwards, place the pork belly on the grill using the straight tweezer. Grill for 5 minutes.

Meanwhile, chop the kimchi and mix it thoroughly along with the mayonnaise and gochujang. Next, pick the lettuce and cut open the hamburger buns.

Spread the kimchi mayonnaise on the bottom of the burger bun followed by some lettuce and pork belly. Finish the burger with the top of the burger bun and serve.



Kimchi is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of spices are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger and jeotgal (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is eaten as a side dish with almost every Korean meal.



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