How to Easily Cook Korean Samgyupsal at Home
Craving for some Korean Grilled Pork Belly? Well, you don't have to because you can prepare it yourself easily! In this article, I will present to you two alternatives on preparing your home-cooked Korean Samgyupsal, but we will focus on the barbecue-style one.
Plus, this recipe is so easy and can be done into 3 simple steps! Let's begin!
How much do you love Korean cuisine?
Barbecue Style Samgyupsal
In case you want your grilled pork belly to be sweet and savory at the same time, you may want to choose this barbecue style alternative. Here are the things you need to prepare this dish:
- 1/2 kilo Pork Belly, or Sukiyaki as an alternative
- 3/4 cups Korean BBQ Sauce Marinade
- Salt and Pepper, as marinade for a simpler version of Korean Samgyupsal
- 1 bowl (or more) Perilla Leaves, or Lettuce as an alternative
- Soybean Paste, optional
- Sesame Oil, optional
Some of the ingredients may not be readily available in your kitchen pantry, so you may need to have a short trip to a Korean Grocery Store, but if in case you don't have the time to do so, you may do the shopping online. There are great Korean products there!
Korean Barbecue Sauce and Marinade
1. The first thing to do is to marinate the pork belly (or sukiyaki, as long as the pork is thinly sliced into strips) using the Korean BBQ sauce preferably overnight for maximum absorption of the flavor, but you may just do so in 1 to 2 hours.
Note: The great thing about Korean Barbecue marinade is the potent flavor with a hint of sweetness! You may use this for marinade and sauce later on. I used this brand on the photo, but you can try other brands as well. CJ is a famous brand, so you may want to give that a try.
2. After marinating the pork belly, we can now proceed with the fun part - grilling! I am personally fond of using indoor grill because of the convenience it provides. Of course, you may also use an ordinary pan for this. However, what I love about an indoor grill is its non-stick property because if not you need to grease up the pan first.
Anyway, wait until the grill heats up before you place the marinated pork belly strips. In my estimate, each side needs approximately 3 minutes each before it turns golden brown. However, in case my estimate is not that accurate, just wait until the sugar from the BBQ sauce caramelize.
3. The last step of course is to serve and enjoy the Korean Pork Belly Samgyupsal. What I usually do is to use the Korean BBQ (the one that we used for marinating) as a sauce as well. Check out the finished dish - Korean Pork Belly Samgyupsal.
Korean Soybean Paste - The great thing about a Korean Soybean paste is that it brings out a lot of flavor! It magnifies the barbecue taste from the meat, and adds more diversity in the taste!
How to Eat Korean Samgyupsal
Now that we finished cooking the pork belly, let's find out how to eat it the Korean way!
- First, you get one leaf of either perilla or lettuce, add a portion of rice to it (to balance all the flavors).
- Add some soybean paste and sesame oil. Others also put some cloves of garlic to bring out additional flavors.
- Add a strip of the Korean Samgyupsal we just prepared.
- Roll up the leaf.
- Dig in!
Most people enjoy Samgyupsal because of the creative way of eating it. Of course, there are a lot of variation on how to do it, especially on what to include as add-on (such as the garlic), but this is exactly the fun part. You may tweak it to suit your taste!
Anyway, just in case you are wondering how the finished dish will look like when you just use salt and pepper as "marinade", here's a photo. Oh, and I also used pork sukiyaki for this.
End of Recipe
Well there you go! I hope you found this recipe and procedures very easy to follow! Feel free to drop some feedback or some suggestion. Perhaps you have a different kind of combination that's so unique and great! Anyway, thanks for reading!
Now, how about you check out this Samgyupsal I made with a twist using a canned tuna? Yes, it's possible! Read more about it here: Tuna "Samgyeopsal"