Ttukdak Hyung's Fire-Flavor Charcoal-Grilled Jeyuk Bokkeum

• thinly sliced pork belly, as needed
• 2 green tea bags
• some cooking foil
• 2 tablespoons each of all the sauce ingredients for all-purpose jeyuk bokkeum sauce (golden ratio), mixed evenly
• a handful of cabbage, cut into bite-sized pieces
• 1/2 onion, julienned
• 1/2 green onion, diagonally sliced
• some sesame seeds

Recipe 🍳

Cooking tips 💡

• When smoking with tea bags in a pot, ensure the lid is tightly sealed and ventilate the kitchen well to prevent the smoke alarm from going off, as smoke may leak.
• The sauce is based on gochujang, gochugaru, soy sauce, sugar, and garlic, but the key to Ttukdak Hyung's intuitive flavor is using equal amounts (2 tablespoons each) of sweet and salty components to balance.
• When torching, continuously shake the pan so that the fire flavor is evenly distributed across all vegetables, not just one spot, giving the dish a grilled skewer taste from a street stall.

Recommended for 🙋

• ⭐Those who want to enjoy the intense fire-grilled flavor of a diner or charcoal barbecue specialty shop at home.
• ⭐Those bored with ordinary jeyuk bokkeum seasoning and looking to try a dish with distinct aroma and impact.
• ⭐Cooking enthusiasts who enjoy using a gas torch and pan-handling to play with fire (and create spectacular flame-grilled dishes).