SamGyupSal is a grilled meat dish made from pork belly, or bacon. However, unlike the western counterparts, this "bacon" is not cured or smoked. Strips of this bacon are cooked on a grill, in a pan on the stovetop, or at a tableside cooker/grill. The cooked bacon is then cut into bit-size strips. Traditionally, each guest then dips a piece of samgyupsal in a sesame oil and salt mixture, wraps the meat in a piece of lettuce or Moosam with rice, and eats it. Because of our angel's allergy to sesame, we prefer to simply wrap our meat in lettuce or Moosam with rice but the result is the same .... one bite of the most Korea's most delicious finger food. That is right, go ahead and use your hands. Experts may use their chopsticks to assist, but most just sip their soju and and dig in. Nothing beats eating this outdoors with a fresh plate of summer vegetables and SamJang for dipping! Yu-u-mmy!
Samgyupsal (Grilled Pork Belly)
1 lb pork belly, sliced thick1 head of lettuce, leaves separated and washed
Moosam
cooked rice
salt
Heat a skillet on medium.
Place a few pieces of pork belly in the hot pan.
Sprinkle with salt.
Cook until both sides are brown.
Remove meat from pan and, using kitchen shears, cut into 1 inch pieces.
Serve hot with lettuce, rice, and Moosam.
Black Pork Belly: Black pork comes from the belly of the famous Korean Black Pig of Jejudo (Jeju Island). Due to the unique farming practices, of which I will currently spare you the details, these pigs are said to be much tastier. To read more about these unique pigs see: http://en.wikipedia.org/wiki/Jeju_Black_Pig
This month we are featuring Korean recipes as we compete for a trip to Korea with KoreaTaste.org. Please visit the AllergicAngel's Korean blog, vote for our posts and help the AllergicAngel go to Korea!.
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