Samgyeopsal
Samgyeopsal is a South Korean delicacy made entirely of pork belly, the country's most costly cut of meat. It is so popular in South Korea that inhabitants eat it every four days on average. The dish's name is made up of three words: sam (three), gyeop (layered), and sal (meat), therefore it literally translates to "three-layered meat." The meal is thought to have gained popularity in the 1960s, when the price of soju dropped and people wanted a dish to go with it, so they picked pork belly because it was cheap at the time. Samgyeopsal is usually prepared at the table, whether at home or in restaurants, in a special pan that allows the fat to flow over the edges. Lettuce, raw garlic, green chili peppers, kimchi, and green onions are the most typical accompaniments. On the side, there are two dipping sauces: ssamjang (sesame oil, chili paste, and soybean paste) and gireumjang (sesame oil, salt, and black pepper).
Ingredients
- 1 pound sliced fresh pork belly (samgyupsal, 삼겹살)
- 8 cloves garlic, thinly sliced
- 4 green chili peppers, roughly sliced
- 3 - 4 scallions, thinly sliced (or pa muchim)
- 2 to 4 ounces mushroom caps - white, crimini, or king mushrooms - optional
- 4 chili peppers - optional
- 2 heads of red or green lettuce
- 16 perilla leaves, kkaennip (깻잎) - optional
Instructions
- Prepare the vegetables. Mix the sauce ingredients for each sauce.
Heat the grill (or a flat pan or grill pan). Cut the pork belly strips in shorter bite size pieces. You can also grill first andcut into bite sized pieces with kitchen scissors. - Add the meat to the grill along with the garlic, chili peppers, and any other vegetables you are using. Grill over moderate heat until cooked through, flipping once. It's best to serve right off the grill or pan as you cook.
