Sam gyup sal translates as “three layers of meat” or simply as “delicious”. Pork belly is fried up with salt and pepper, topped with seasoned bean paste and flavoured onions and wrapped up in lettuce.
Pork belly, a boneless cut from, you guessed it, the belly of a pig, is the star of this BBQ. It is very popular in Korean cuisine (see dwaeji bulgogi) and in this dish it is unspiced, unseasoned and uncured. And as you can see, it resembles bacon.
It caused quite the exchange between my older brother and me.
“What are you having for lunch?” “Pork belly.”
“So… bacon?” “No… pork belly.”
“So, bacon.” “No, pork belly.”
“So, bacon!” “No, pork belly!”
Got to love older brothers 🙂
My Korean class wrap-up lunch featured this fabulous feast. My classmate hosted and in the spirit of eating Korean-style, he cut the legs of his dining room table so we could sit on the floor! It was a potluck so there was plenty of meat, rice and side dishes. My teacher brought the essential green onion salad to enjoy with our pork belly (not bacon). <Recipe to follow>.
The things you need:
- sliced pork belly cut into 1 inch pieces
- perilla leaves
- green onion salad
- seasoned bean paste
- a grill plate
- table top stove
The how to:
- set up the table top stove and grill plate in the middle of table (cutting table legs is optional!)
- salt and pepper the pork belly and fry until it is cooked
- enjoy wrapped in lettuce and perilla leaves, topped with seasoned bean paste and green onion salad
Green onion salad – pa mu chim – My teacher, Yun jin Choi’s recipe
- a bunch of green onions roughly chopped into thin strips
- some shredded lettuce
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sesame salt
- 1 tsp sugar
- 1 tbsp vinegar
- 1/2 tsp crushed garlic
- 1 tsp hot pepper powder
Combine the dressing together and add to the green onion and lettuce. Mix well with your hands. Enjoy!
(Interestingly, this is the very first thing I ate in Korea. See here!)