Ttukdak Hyung's Myeongran-jeot Pork Belly Grilled
A delicious grilled meat dish with thick pork belly stuffed with salty, savory myeongran-jeot, achieving a perfect balance without needing any additional sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- When it's difficult to insert myeongran-jeot into the meat, use chopsticks as a support to push it in easily.
- If you want to avoid oil splatter, use an air fryer to achieve a crispy exterior and tender interior.
- Since myeongran-jeot is already very salty, there's no need to add extra salt when grilling or eating.
Recommended for
- Those looking to try a different fusion meat dish instead of regular grilled pork belly.
- Those who want to fully experience the salty-savory contrast of myeongran-jeot and the rich fat of pork belly.
- Those who prefer refreshing, clean kimchi and meat wraps.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Ttukdak Hyung's Myeongran Pork Belly Pot Rice
- Solo Cooking God's Doenjang Samgyeopsal Gui
- Solo Cooking God's Perilla Seed Kalguksu
- Ttukdak Hyung's Seasoning Samgyeopsal Gui
- Kim Dae-seok's Gochujang-Grilled Pork Belly
- Kim Dae-seok's Grilled Samgyeopsal
- Striker Chef Apple Chili Jam Pork Belly
- Striker Chef's Apple and Minari Salad with Grilled Pork Belly
- Raymon Kim's Tosino Pork Belly Grilled
- YOOXICMAN's Charcoal Grilled Pork Belly
