{"id":27443,"title":"Authentic Samgyeopsal – Korean Grilled Pork","modified":"2025-02-06T10:28:55+01:00","plain":"A delicious grilled pork belly recipe much better than at a Korean barbecue\n\n\n\nSamgyeopsal (\uc0bc\uacb9\uc0b4\uad6c\uc774) or samgyeopsal-gui is one of the French people's favorite Korean dishes. Tender, spicy, and flavorful, it would be difficult to find a fault with this dish.  \n\n\n\nWhether you prepare it on a stone grill\/raclette, in a pan, on a plancha, or on a traditional Korean barbecue, it won't make much difference to the final result as long as it's a large, flat, and hot surface. So, no excuses, go ahead and discover this homemade Asian recipe! \n\n\n\nAlso try my udon bulgogi recipe\n\n\n\nWhat is Samgyeopsal?\n\n\n\nAlong with beef bulgogi, jeyuk bokkeum, and all the banchan, it's part of the family of dishes typically served at a Korean barbecue. Its name literally translates to \"three-layer meat\" to describe pork belly. As you've understood, here the cut of meat is specified. It's also part of the Anju, dishes served alongside alcohol, along with Jokbal   \n\n\n\nKorean spinach is a real delight\n\n\n\nFun fact, it's commonly called Samgyeopsal but that's not quite correct, the suffix \"-gui\" indicates that it's grilled or roasted. So, the full name: grilled pork belly \n\n\n\nHow to eat Samgyeopsal-gui?\n\n\n\nTraditionally, the meat is cooked whole, and then cut with scissors into small bites.\n\n\n\nHomemade ssamjang, a killer sauce\n\n\n\nThen, we take these pieces with a nice lettuce leaf or shiso, add a few slices of garlic or bell pepper, and most importantly, don't forget a good homemade ssamjang sauce. The green onion salad (pajeori) is also sometimes served with it \n\n\n\nThe main ingredients of Samgyeopsal\n\n\n\n\n\n\n\nPork belly: As discussed earlier, this dish is defined by the use of (unsalted) bacon\n\n\n\nLight soy sauce: Classic salty soy sauce found in supermarkets. Brings a good dose of umami and saltiness to the marinade \n\n\n\nThe mirin: sweet Japanese rice wine, it's also widely used in Korea to add sweetness to Asian sauces and marinades\n\n\n\nSesame oil: adds a delicious sesame flavor\n\n\n\nGochugaru and gochujang: Korean chili powder and chili paste, they are full of umami and are used in the ssamjang and marinade\n\n\n\n\n\n\tAuthentic Samgyeopsal - Korean Grilled Pork\n\t\t\n\t\tA delicious grilled pork belly recipe much better than at a Korean barbecue\t\n\t\n\t\t\t\n\t\n\t\t750 g pork belly (in long thin slices)Marinade1 medium onion (sliced)3 stems of green onion (cut into 5 cm pieces)4 pods garlic (sliced)0.25 teaspoon of ground ginger120 g of gochujang60 g light soy sauce1 teaspoon by gochugaru3 tablespoons of mirin1 tablespoon sesame oil1 tablespoon of sesame seeds1 tablespoon of sugar1 teaspoon of ground black pepperHomemade Ssamjang60 g of doenjang1 green onion (chopped)0.5 clove garlic (chopped)1 tablespoon of gochujang1 teaspoon of sugar1 teaspoon of sesame seeds (toasted)0.5 tablespoon sesame oil (toasted)Green Onion Salad (pajeori)8 green onions (finely sliced, see photo)30 g light soy sauce1 teaspoon of sugar0.5 tablespoon of sesame seeds (toasted)0.5 tablespoon sesame oil (toasted)1 tablespoon by gochugaruTo serveSaladLeaves of shiso\t\n\t\n\t\tGreen Onion SaladFinely slice the green onionsSoak the sliced green onions in cold water for 5 minutesRinse and drainGather the seasoning ingredients in a bowlMix wellDistribute the green onions in small serving bowls and add a little sauce to each portionSet asideSsamjangGather all ingredients in a bowlMix wellTransfer to a serving bowl and set asidePork bellyIn a large bowl, mix the marinade ingredientsMarinate the pork belly slices with the marinadeRefrigerate for at least two hoursGrill the pork belly over medium heat on a pan, barbecue, or griddle. Do not turn them too quickly and do not put too many on the pan at once Serve with ssamjang and pajeoriEnjoy by putting pajeori and ssamjang in a lettuce or perilla leaf\t\n\t\n\t\tDo not overload your griddle or pan depending on its size\n\t\n\t\n\t\tMain courseKoreanGochujang, Huile de s\u00e9same, Porc, Sauce soja light\t\n\n\n\n\n\nCulinary sources\n\n\n\nFor the ssamjang and pajeori recipe, I used Maangchi's delicious recipe","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27443","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27443"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27443\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/26791"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}