Samgyeopsal (삼겹살) is another popular traditional Korean dish and one of my personal favorites. It is a pork dish and is similar in appearance to the bacon you eat for breakfast. However, in Korea, it's a meal in itself.
Samgyeopsal is thickly cut slices of pork belly and comes on a plate to your table raw. It is then cooked on a grill at the table where you are also served with various sides and usually accompanied with rice. Two sauces are also typically served with this meal. First is a combination of sesame oil, salt, and black pepper. The second is a mixture of chili paste and soybean paste. Addtionally, you will almost always receive a bowl of spring onion salad with a chili-based sauce.
The "way" to eat samgyeopsal is up for interpretation. I tend to fix it according to my personal taste. First and foremost, you should probably begin by grilling the samgyeopsal. Place it carefully on the grill. (Be careful, the grease may splash up and it IS extremely HOT...as hot oil tends to be.) Let it grill and after about 5 minutes, use the tongs to tug gently at the slices. If there is little resistance, it is ready to be flipped. The reverse side will take less time to brown. Using your best judgement -- it will come with time -- about one minute before the meat is fully cooked, take the scissors to it and cut it up in bite size pieces. Don't forget to add the other garnishments meant for the grill. They vary, but sometimes include onions, mushrooms, and of course...GARLIC! Pick and choose your "toppings" and place it all on a leaf of lettuce. Shove it in your mouth and chew. Try it with a side of rice and enjoy! (Soju optional!)
Samgyeopsal is thickly cut slices of pork belly and comes on a plate to your table raw. It is then cooked on a grill at the table where you are also served with various sides and usually accompanied with rice. Two sauces are also typically served with this meal. First is a combination of sesame oil, salt, and black pepper. The second is a mixture of chili paste and soybean paste. Addtionally, you will almost always receive a bowl of spring onion salad with a chili-based sauce.
The "way" to eat samgyeopsal is up for interpretation. I tend to fix it according to my personal taste. First and foremost, you should probably begin by grilling the samgyeopsal. Place it carefully on the grill. (Be careful, the grease may splash up and it IS extremely HOT...as hot oil tends to be.) Let it grill and after about 5 minutes, use the tongs to tug gently at the slices. If there is little resistance, it is ready to be flipped. The reverse side will take less time to brown. Using your best judgement -- it will come with time -- about one minute before the meat is fully cooked, take the scissors to it and cut it up in bite size pieces. Don't forget to add the other garnishments meant for the grill. They vary, but sometimes include onions, mushrooms, and of course...GARLIC! Pick and choose your "toppings" and place it all on a leaf of lettuce. Shove it in your mouth and chew. Try it with a side of rice and enjoy! (Soju optional!)
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