Samgyeopsal (삼겹살;
Korean pronunciation: [sʰamɡjʌps͈al]) is a popular Korean dish that is commonly served as an evening meal. It consists of thick, fatty slices of pork belly meat. The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners’ table. Usually diners grill the meat themselves and eat directly from a grill. It is typically served with ssamjang (Korean: 쌈장),
vegetables, and lettuce leaves to wrap it in.
Everyone, everywhere loves BBQ! There is something about the fats and oils dripping into the flames and the wonderful smells billowing off the table that makes BBQ undeniably yummy. It doesn’t matter if your from Korea or from The Southern part of America.
Samgyeopsal is a very popular Korean dish. This dish is made with high-quality cuts of pork belly that are utterly delicious. The dish looks like bacon but it is not cured like bacon, so the taste is rather different. It tastes much earthier and more like pork cutlets than bacon. Either way the flavors are unbelievable and the experience is visceral.
Korean pronunciation: [sʰamɡjʌps͈al]) is a popular Korean dish that is commonly served as an evening meal. It consists of thick, fatty slices of pork belly meat. The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners’ table. Usually diners grill the meat themselves and eat directly from a grill. It is typically served with ssamjang (Korean: 쌈장),
vegetables, and lettuce leaves to wrap it in.
Everyone, everywhere loves BBQ! There is something about the fats and oils dripping into the flames and the wonderful smells billowing off the table that makes BBQ undeniably yummy. It doesn’t matter if your from Korea or from The Southern part of America.
Samgyeopsal is a very popular Korean dish. This dish is made with high-quality cuts of pork belly that are utterly delicious. The dish looks like bacon but it is not cured like bacon, so the taste is rather different. It tastes much earthier and more like pork cutlets than bacon. Either way the flavors are unbelievable and the experience is visceral.
Grilled pork belly (Samgyeopsal-gui)
is an extremely popular Korean BBQ dish. Because the cooking and eating is done at the table, it’s really social and a great party food. It’s also pretty simple to make, and because everyone pretty much helps themselves it’s easy to serve, too.
Nobody can resist the taste of samgyeopsal gui! When your guest eats the pork belly with garlic, green onion salad and ssamjang in a fresh lettuce leaf, they’ll be instantly hooked! And if you, or one of your guests, is a vegetarian, you can grill king oyster mushrooms instead of meat. Samgyeopsal-gui is usually served with a lot of vegetables, so in general it’s a well-rounded meal.
The way you cook Korean pork belly is quite straight forward. You simply need to grill the meat on a Korean BBQ grill plate until both sides of the meat are cooked (I prefer golden crispy texture!) and serve them with fresh lettuce and a spicy dipping sauce. As the flavour from the meat is quite savoury (some people may call it ‘bland’) on its own, you rely on the dipping sauce and/or other BBQ companion side dishes to add extra zing flavour to some degree.
Korean style pork belly cut can be purchased from a Korean grocery store or Korean butcher. However, you can also use the pork belly cuts from a regular butcher or grocery store. Just make sure they are skinless and cut thin – 0.5 cm to 1 cm/ 0.2 inches to 0.4 inches – similar to thick bacon rashers.
Ingredients
3 pounds of pork belly (fresh or pre-sliced frozen)
Green onion salad (pajeori):
14-16 green onions (about 5 cups), sliced thinly
¼ cup soy sauce
2 teaspoons sugar
Directions
Make ssamjang (dipping sauce)
Prepare vegetables:
From the left: onion, garlic, green chili peppers, cucumber, carrot, and perilla leaves
How to cook:
Heat up your grill plate or pan. Put a little sesame oil on the hot plate for flavor.
is an extremely popular Korean BBQ dish. Because the cooking and eating is done at the table, it’s really social and a great party food. It’s also pretty simple to make, and because everyone pretty much helps themselves it’s easy to serve, too.
Nobody can resist the taste of samgyeopsal gui! When your guest eats the pork belly with garlic, green onion salad and ssamjang in a fresh lettuce leaf, they’ll be instantly hooked! And if you, or one of your guests, is a vegetarian, you can grill king oyster mushrooms instead of meat. Samgyeopsal-gui is usually served with a lot of vegetables, so in general it’s a well-rounded meal.
The way you cook Korean pork belly is quite straight forward. You simply need to grill the meat on a Korean BBQ grill plate until both sides of the meat are cooked (I prefer golden crispy texture!) and serve them with fresh lettuce and a spicy dipping sauce. As the flavour from the meat is quite savoury (some people may call it ‘bland’) on its own, you rely on the dipping sauce and/or other BBQ companion side dishes to add extra zing flavour to some degree.
Korean style pork belly cut can be purchased from a Korean grocery store or Korean butcher. However, you can also use the pork belly cuts from a regular butcher or grocery store. Just make sure they are skinless and cut thin – 0.5 cm to 1 cm/ 0.2 inches to 0.4 inches – similar to thick bacon rashers.
Ingredients
3 pounds of pork belly (fresh or pre-sliced frozen)
Green onion salad (pajeori):
14-16 green onions (about 5 cups), sliced thinly
¼ cup soy sauce
2 teaspoons sugar
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
- 2 tablespoon hot pepper flakes (gochugaru)
- ¼ cup doenjang
- 1 green onion, chopped
- 1 garlic clove, minced
- 2 tablespoon gochujang
- 2 teaspoons sugar
- 2 teaspoons sesame seeds
- 1 tablespoon sesame oil
- 1 bunch of lettuce, washed and drained
- 2 dozens of perilla leaves (optional), washed and drained
- 2 carrots, cut into bite size sticks
- 1 English cucumber, cut into bite size sticks
- 7-8 green chili peppers, chopped
- a dozen of raw garlic, sliced
- 1 large onion, cut across into ¼ size pieces
Directions
- Slice pork belly into bite sized pieces. Put it on a large plate and keep it in the refrigerator.
- Soak shredded green onion in cold water for 5 minutes. Rinse and drain.
- Combine soy sauce, sugar, sesame seeds, sesame oil, and hot pepper flakes in a small bowl. Mix well and set aside.
- Portion the green onion into small serving bowls, and put some sauce on top of each. Set aside.
Make ssamjang (dipping sauce)
- Combine soybean paste, hot pepper paste, sugar, green onion, garlic, sesame seeds, and sesame oil in a bowl and mix well. Set aside.
Prepare vegetables:
From the left: onion, garlic, green chili peppers, cucumber, carrot, and perilla leaves
How to cook:
Heat up your grill plate or pan. Put a little sesame oil on the hot plate for flavor.
- Cover the grill plate with pork belly. Grill them and turn them over when the bottoms get a little crispy. Keep cooking and turning them over until both sides are crispy.
- As the pieces get ready to eat, take them off the grill and put them on a small side plate. People can take the pieces from this plate, or if they’re too hungry they can take them right off the grill!
- Eat, but keep cooking!
- Put a piece of lettuce on a plate or in your hand. Add a piece of perilla leaf and a piece of cooked pork.
- Add ssamjang, cooked onion or garlic, and some green onion salad on top.
- Fold the lettuce leaf over so you have a little package.
- Pop it into your mouth in one shot. Don’t bite it in half, it will break open! One-shot!
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