Korean Pork BBQ (Samgyeopsal)
Korean Pork BBQ, known as Samgyeopsal (삼겹살), is a popular and delicious Korean dish that involves grilling thick slices of pork belly on a tabletop grill, typically enjoyed with various dipping sauces, fresh vegetables, and side dishes. It’s a fun and interactive meal where everyone gathers around the grill and cooks their own meat, making it a social dining experience.
Description:
Samgyeopsalconsists of pork belly, which is unmarinated and cut into thick slices, allowing the rich, fatty layers to melt and crisp up as they cook. The meat is grilled at the table over an open flame or on a hot plate, and it’s often served with a variety of accompaniments like lettuce leaves, garlic cloves, chili peppers, and ssamjang (a thick, spicy paste). The dish is complemented with banchan (small side dishes), such as kimchi, pickled radishes, and steamed rice.
The fun of this BBQ style lies in the customization of each bite. Diners wrap the grilled pork in lettuce or perilla leaves, adding a little garlic, sesame oil, and ssamjang, creating a bite-sized wrap known as a ssam.
Ingredients:
– Pork Belly (about 1 inch thick slices)
– Lettuce or Perilla Leaves (for wrapping)
– Garlic (cloves, whole or sliced)
– Chili Peppers (optional, sliced)
– Sesame Oil (for dipping)
– Ssamjang (spicy soybean paste)
– Kimchi (fermented cabbage or radish)
– Pickled Vegetables (like radishes)
– Steamed Rice
Instructions:
1. Prepare the Grill:
Set up a tabletop grill or hot plate and heat it to medium-high. You can also use a traditional Korean grill or a non-stick pan if you don’t have one.
2. Prepare the Ingredients:
– Slice the pork belly into 1-inch thick strips (you can have the butcher do this for you).
– Prepare the garlic, chili peppers, and lettuce or perilla leaves for wrapping.
– Serve small bowls of ssamjang, sesame oil, and any other sauces you prefer.
– Arrange the banchan (kimchi, pickled vegetables, rice) around the table.
3. Grill the Pork Belly:
Place the pork belly slices on the grill. Let them cook for a few minutes on each side until golden brown and crispy, turning occasionally to avoid burning. The pork should sizzle as the fat renders, creating a crispy exterior while staying juicy inside.
4. Eat and Enjoy:
– Once the pork is cooked, use tongs to remove a piece of meat from the grill.
– Place it on a lettuce or perilla leaf.
– Add garlic, chili, a small dollop of ssamjang, and a drizzle of sesame oil if desired.
– Fold the leaf around the fillings to create a wrap (ssam).
– Take a bite and enjoy the combination of flavors and textures—crispy pork, fresh vegetables, and spicy-salty condiments.
5. Repeat:
Continue grilling the pork belly and making ssam wraps with your guests, adding more condiments and banchan as you go.
Tips:
– Don’t overcook the pork: The key to a delicious Samgyeopsal is crispy edges without drying out the meat. Keep an eye on the grilling process.
– Adjust the ssamjang: If you prefer a milder flavor, mix the ssamjang with a bit of sesame oil and a touch of honey to balance the spice.
– Side dishes are important: Don’t skip the banchan! They balance the richness of the pork with tangy, refreshing, and spicy flavors.
Korean Pork BBQ is a fun and flavorful dish that’s perfect for gatherings, providing both delicious food and a social atmosphere. Enjoy!