Ingredients

BULGOGI SAUCE
100ml tamari soy sauce
20ml Korean cooking wine (mirim) or mirin
80g sugar
1 tablespoon sesame oil
1 teaspoon crushed garlic
SPICY SAUCE
300g gochujang (Korean chilli paste)
100g sugar
150ml lemonade
1 tablespoon tamari soy sauce
2 tablespoons tomato sauce
2 tablespoons olive oil
FOR THE SEEDS, BROCCOLI & KŪMARA
50g sunflower seeds
50g linseeds
2 heads broccoli, cut into small florets
2 tablespoons salt, plus 1 teaspoon extra
2 large kūmara, peeled, cut into 4cm slices
50ml olive oil
FOR THE PORK
1kg pork belly (skin off), cut into 0.5cm slices
2 tablespoons canola oil
1 teaspoon salt pea tendrils/shoots to garnish (optional)
The two sauces need to be made at least 6 hours in advance of cooking.

Instructions

1.BULGOGI SAUCE
2.Mix the ingredients with 80ml water and put in the fridge for at least 6 hours.
3.SPICY SAUCE
4.Mix the ingredients together and divide between 2 bowls (one for grilling, one for serving)
5.Leave in the fridge for at least 6 hours.
6.FOR THE SEEDS, BROCCOLI & KŪMAR
7.Preheat the oven to 180℃.
8.Put the sunflower seeds on a baking tray and roast for 5 minutes, then stir the seeds and roast for 5 minutes more.
9.Add the linseeds and roast for another 3 minutes, then remove from the oven to cool.
10.Season with flaky sea salt. Meanwhile, bring 3 litres of water to the boil and prepare a big bowl of iced water.
11.Once the water is boiling, add the 2 tablespoons salt and blanch the broccoli for 1 minute, then drain and put into the iced water until cool.
12.Remove and drain.
13.Toss the kūmara with the oil and the extra 1 teaspoon salt.
14.Preheat a charcoal barbecue to medium-high heat, add the kūmara and broccoli and grill for about 2-3 minutes each side or until tender.
15.FOR THE PORK & TO SERVE
16.Rub the pork belly slices with the oil and salt then cook on a charcoal barbecue preheated to medium-high for 2-3 minutes.
17.Turn the slices over and cook for 2-3 minutes more, then turn again and cook for another 2 minutes on high heat.
18.Remove the pork slices from the barbecue and dip into one of the spicy sauce bowls, then return to the barbecue and grill the slices for another 30 seconds – be careful not to burn them.
19.To serve, divide the pork, broccoli and kūmara among plates.
20.Drizzle the broccoli and kūmara with the bulgogi sauce and drizzle the pork with the spicy sauce from the second bowl.
21.Sprinkle the seeds over the meat and serve, garnished with pea tendrils or shoots if desired.

Photography John Griggs

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