Samgyeopsal, also known as Korean pork belly, is a popular cut of pork used in Korean BBQ. The name “samgyeopsal” translates to “three-layered flesh,” referring to the three distinct layers of meat and fat visible in the pork belly cut. This cut is prized for its rich flavor and succulent texture, making it a favorite for grilling.
Key Features:
- Cut: Boneless pork belly, typically sliced into thick pieces (0.5 cm to 1 cm) similar to thick bacon rashers.
- Appearance: The cut showcases alternating layers of lean meat and fat, which contribute to its juicy and tender texture when cooked.
- Flavor: The fat layers render during grilling, enhancing the meat’s flavor and providing a crispy exterior while keeping the inside moist and tender.
- Cooking Method: Traditionally grilled on a Korean BBQ grill pan until both sides are golden and crispy. Often served with fresh lettuce, perilla leaves, and a spicy dipping sauce called ssamjang.
Serving Suggestions:
- Accompaniments: Commonly paired with garlic, green onion salad, enoki mushrooms, and aged kimchi.
- Dipping Sauces: Ssamjang (spicy dipping sauce), gireumjang (salt and sesame oil mix), and other Korean BBQ sauces.
This cut is perfect for social gatherings and BBQ parties, offering a delightful combination of flavors and textures that are sure to impress.
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- The image is for illustrative purposes only. The actual product may vary.