Samgyeopsal
삼겹살
'Samgyeopsal' is a quintessential Korean BBQ dish where a cut of pork belly (consisting of three layers of meat and fat) is grilled until golden brown and wrapped in lettuce with garlic, grilled kimchi, ssamjang, and other accompaniments.
Flavor
It is characterized by the crispy, nutty exterior of the pork caused by the Maillard reaction during grilling, and the rich, juicy flavor (Fatty & Rich) that bursts when bitten; ssamjang and vegetables help balance the oily taste.
Cooking Tips
When grilling Samgyeopsal, do not flip it frequently; flipping it only once or twice on each side to crisp the surface (Maillard reaction) will trap the juices inside, keeping it moist.
Substitutes
If the pork belly cut is too fatty, you can substitute it with Pork Collar/Pork Neck or Thinly Sliced Beef Brisket for grilling.
Brands
It is mainly distributed as fresh meat rather than finished brand-name products. (e.g., H-Mart meat brands)
Where to buy
Meat section of Asian markets (you can choose between thinly or thickly sliced Pork Belly), local butcher shops (ask for unsmoked whole pork belly used for bacon).
Storage
As it is fresh meat, it is best to grill and eat it within 1-2 days after purchase. It can be stored in the freezer for up to 3 months if sealed, and it is best not to leave any leftovers of cooked meat.
Related
Jeyuk-bokkeum (Spicy Pork), Pork Kimchi-jjigae (using leftover meat), Daepae-samgyeopsal (thinly sliced pork belly) and bean sprout stir-fry.
FAQ
Q. Is there anything to keep in mind when grilling pork belly with the skin on (Ogyeopsal)?
A. If it has skin, grease can splatter heavily in all directions when grilling, so it is safer to use a grease shield or a deep pan.