Samgyeupsal places are a dime a dozen, and its ubiquity in the country has spawned all sorts of interpretations of this classic Korean staple.
But take it from the people who know it best. You can’t get any more authentic than this version. Rachel Choi, who has been residing in the Philippines for a decade, joins our columnist Britney Kang in this issue. Rachel really knows the goods because she learned these recipes from her mother who ran a restaurant in Korea for 15 years. A side of Gyeranjjim (fluffy steamed eggs) is also a staple and the tip to keeping its souffle-like texture is much like the technique for fluffy scrambled eggs, this must be cooked over really low heat. Rachel adds a dash of salted shrimp sauce for an even tastier concoction. Rachel shared the following recipes because, “These are the ingredients that one can easily get around, whether in the local supermarket or a Korean market.”
Samgyeupsal (Pork Belly)
- 1/2-inch thick slabs of pork belly
- Doenjang paste
- Kochujang paste
- Sesame oil
- Salt
- Lettuce leaves
- Sesame leaves
- Green chili
- Mushrooms
- Peeled garlic
- Peeled onions
1 Make slits on the pork belly’s surface to prevent it from curling during grilling
2 Grill green chili, mushrooms, garlic and onions.
3 Once pork is done, slice into smaller pieces.
4 Dip pork in salted sesame oil, your choice of paste and wrap in lettuce.
5 Add garlic, onion and chili if desired.