SAMGYEOPSAL (PORK BELLY) WINE MARINADE
Very simple marinade for Korean Samgyeopsal (pork belly) with wine and herbs. It's bit of a fusion recipe but is a popular version in modern Korean cuisine.
Provided by JinJoo Lee
Categories Main Course Pork
Time 2h10m
Number Of Ingredients 6
Steps:
- If samgyeopsal are thick cuts, OPTIONALLY, you can score one side of the pork belly slice - across the layers.
- In a bowl, add the samgyeopsal, wine, bay leaves, peppercorns and rosemary sprigs.
- For a nicer presentation, roll each pork belly slice with a bay leaf in the center. Then add marinade.
- Marinate for 2-3 hrs before cooking. You can leave it overnight in the fridge. For red wine marinade, do not marinade longer than 24 hrs.
- Grill samgyeopsal on frying pan, table top grill pan or outdoor grill. Serve with ssamjang, ssam vegetables, kimchi and more! See my Serving Suggestions for more ideas.
Nutrition Facts : Calories 990 kcal, Carbohydrate 3 g, Protein 16 g, Fat 94 g, SaturatedFat 33 g, Cholesterol 122 mg, Sodium 59 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KOREAN GRILLED PORK BELLY (SAMGYEOPSAL) RECIPE BY TASTY
Can't get enough of BTS? Try one of Suga's favorite foods: Korean grilled pork belly (samgyeopsal). It's simple, quick, and packed with flavor. Try a bite with a slice of garlic, jalapeño, and the ssamjang dipping sauce; it's delicious!
Provided by Jasmine Pak
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the ssamjang: In a medium bowl, stir together the soybean paste, chile paste, mirin, sesame oil, garlic, and sugar.
- Make the salt & pepper sesame oil: In a small bowl, stir together the salt, sesame oil, and pepper.
- Heat a Korean barbecue griddle or large pan over medium-high heat. When the pan is hot, rub a piece of pork belly around the pan to grease with the melted fat, then arrange the pork belly in the pan in a single layer, working in batches to avoid overcrowding the pan. Cook until the pork belly is golden brown and crispy and the internal temperature reaches at least 145°F (63°C), 2-3 minutes per side.
- Cut the pork belly into bite-size pieces using kitchen shears, then arrange on a plate with the perilla leaves, red leaf lettuce, jalapeños, and garlic. Serve with the ssamjang and salt & pepper sesame oil.
- Enjoy!
Nutrition Facts : Calories 689 calories, Carbohydrate 3 grams, Fat 69 grams, Fiber 0 grams, Protein 10 grams, Sugar 2 grams
HERB SAMGYUPSAL (KOREAN GRILLED PORK BELLY)
I accepted samgyupsal (grilled pork belly, aka thick bacon) into my late-night diet of soju and beer outings while living in Seoul. The best thing about samgyupsal is that there is little or no marinating involved. You just need to cut it into bite-size pieces and cook it on the stovetop. Enjoy with a variety of lettuce varieties (red leaf lettuce, Boston bibb, frisee) and rice.
Provided by mykoreaneats
Categories World Cuisine Recipes Asian Korean
Time 57m
Yield 6
Number Of Ingredients 15
Steps:
- Mix thyme, dill, rosemary, and garlic powder together in a small bowl. Rub over both sides of each pork belly strip. Let stand at room temperature, about 15 minutes.
- Heat a large skillet over medium-high heat. Cook pork belly strips until well browned, about 7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces.
- Saute kimchi, garlic cloves, and scallions in the reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.
- Mix doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar in a bowl to make ssamjang sauce.
- Serve pork belly strips with kimchi, garlic, scallions, and ssamjang sauce.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 11.5 g, Cholesterol 54.8 mg, Fat 24.1 g, Fiber 1.7 g, Protein 20.9 g, SaturatedFat 7.3 g, Sodium 1594.4 mg, Sugar 2.5 g
SAMGYEOPSAL RECIPE
Making Samgyeopsal at home is easy whether you're using store-bought or homemade marinade and sauce. This recipe makes enough for four people and is easily doubled for larger parties. Doing all the prep work ahead of time will help to bring the dish together seamlessly.
Provided by Honest Food Talks
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 21
Steps:
- Before guests arrive to eat samgyeopsal, freeze and slice the pork belly into ¼ inch slices, then marinate for 2-48 hours, cover, and set aside on a plate. Cut and prepare vegetables and set them aside.
- Whisk together all dipping sauce ingredients and portion them into small dishes for each guest.
- Cook the pork belly by heating the grill pan with a small amount of toasted sesame oil for added flavour. Cover the bottom of the pan with pork belly slices or cut smaller into bite-sized pieces. Cook while turning and frequently moving to avoid sticking until both sides are crispy.
- Remove cooked pork belly pieces and set them aside on a plate, or guests can move their cooked bits from the grill to their plates and eat them. Serve the samgyeopsal on lettuce as wraps with dipping sauce, other vegetables, and banchan.
Nutrition Facts : Calories 674 kcal, Carbohydrate 14 g, Protein 13 g, Fat 63 g, SaturatedFat 22 g, Cholesterol 82 mg, Sodium 779 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SAMGYEOPSAL
This pork belly dish is less a recipe and more a road map to dinner. A chill way to have Korean barbecue at home, samgyeopsal, or "three-layer meat," refers to pork belly's fat cap and the two leaner layers of meat below it, one light and one dark. Crisp slivers of pork are wrapped in various lettuces and dabbed with doenjang honey and punchy slivers of raw garlic. The lightly peppered, vinegared freshness of pa muchim, an all-occasion scallion salad often served with the grilled meats at Korean barbecue restaurants, is a welcome accompaniment to rich foods like fried or rotisserie-style chickens, pan-seared pork chops, and grilled bulgogi, galbi and samgyeopsal. Don't skip the sesame oil dipping sauce; its nuttiness lets the pork belly shine.
Provided by Eric Kim
Categories dinner, meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the pa muchim: In a medium bowl, toss to combine the scallions, vinegar, gochugaru, sesame oil and sugar. Season to taste with salt and pepper; set aside.
- Prepare the samgyeopsal spread: Wash and dry the lettuces and arrange on a large platter. Thinly slice the garlic cloves and place on a small plate, scooching the slices to one side. Make the doenjang honey by dabbing the doenjang onto the other side of the plate and drizzling the honey over the doenjang. Make the dipping sauce by adding 1 teaspoon salt and a generous grind of black pepper to 4 small dishes (or however many are dining); drizzle each dish with 1 tablespoon sesame oil.
- Cook the pork belly: Heat a large skillet over medium-high. Add half of the pork belly and cook, stirring occasionally, until the edges are crispy and lightly browned but the centers are still plump and meaty, 5 to 7 minutes. Transfer to a towel-lined platter. Drain the fat from the pan and discard. Repeat with the remaining pork belly. Serve immediately with bowls of fresh white rice.
- To eat, dip the fried pork belly into the dipping sauce, then place on a lettuce leaf. Smear some of the doenjang honey onto the pork belly, top with a slice of raw garlic and a small chopstickful of pa muchim. Fold the lettuce wrap into a bundle and eat. Chase with the white rice. Another lovely thing to do: Dip the lettuces into the doenjang honey or dipping sauce, and eat them like crudités between bites of crispy pork belly.
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