Tuesday, October 21, 2008
Sam Gyup Sal aka pork belly is one of the most popular types of Korean barbecue. It's cheap (at least in Korea) and delicious and therefore is eaten mostly by younger generation. Ironically, when I observed the price for the pork belly at the meat section of a big Korean supermarket in the United States, I no longer believe this could be eaten as commonly even without deep pockets. There is really no "cooking" involved in making this dish other than heating up some pork belly pieces and slicing garlics. You probably need "Ssam jang", which is spicy miso paste.
1. Prepare the pork belly and slice garlic cloves.
2. In high heat, cook the meat and garlic slices.
3. Flip them over to the other side and thoroughly cook.
I used some sliced green onions for the garnish.
4. When wrapping, my favorite is sesame leaves. I just put a slice of garlic, pork belly and little bit of spicy miso paste.
Mmm... mouth watering!
Posted by Peter Park at 9:06 PM