Emeril Lagasse would love this post
Samgyeopsal is the bacon cut from the pork belly. When it comes to the table it is basically thick strips of bacon, but not cured. This pork is then grilled up with kimchi (or other vegetables, like garlic and onions) cooking in the juices that run off to the bottom of the pan. The pork gets super crispy and tasty once it starts cooking in its own juices. Wrap a piece of crispy bacon with some samjang in lettuce and holy moses will you be in bbq heaven. Mmmm....I'm just drooling thinking about it again. ;)
This may not look appetizing at first sight, but give it about 5-10 minutes and I guarantee you will change your mind:
Here are a few sides that came with our samgyeopsal...this
These are potatoes...that tasted like potatoes:
Here we are...the copper grill working its magic. Notice the kimchi hanging out in the pan along with some garlic and onions. Samjang is the small red dish (it's highly addictive) and a small dish of seasoning salt and oil that made the seared pork taste even better (someone give me the name of the salt&oil sauce!). Devante got plastered on bottles of soju...hehe
Here's the pork after being seared to perfection...in the words of Emeril Lagasse, "pork fat rules!":
We dined at the 24 hour BBQ place near Omokgyo Station, exit 8. One of the workers there has become a fan of Gdog...everytime we show up, we get some sort of "service" or free item on the house. This time it was bowls of naeng myun for the four of us, along with two bottles of pop:
What would Emeril say right now?
"I sweat pork fat!" -Emeril Lagasse
Labels:
Food
9 comments:
Was the salt and oil dish made with seaseme oil?
Not sure of a name, but it's usually just salt/black pepper with some sesame seed oil..
Yep, it had the salt and sesame oil combo. Maybe it's just called "salt with sesame oil"...
The unidentified dish is "돌나물 (dol-na-mul; Sedum sarmentosum)". My most missed namul! Fresh dolnamul with vinegal-pepper-sauce..
And "돌(dol)" actually means "rock", since that plant grows on rocks.
And you're almost right. :) Koreans usually call that salt+blackpepper+sesameoil = 소금장 (so-keum-jang; salt sauce). It's not really defined term, though.
your 'perfection' grill is far crispier and blacker than what a korean considers 'cooked'. once the pink is gone, eat eat eat! same applies to toast; once it's brown it's cancer-causing.
(looked good to me, though!)
ak: Yeah, it was starting to burn a bit so we had to move fast and devour it all. As for the pink, I like to eat my pork well done. At some bbq places, like you mentioned, the moment pink is gone they push the meat to the side. I just put it back on the grill for a few more minutes! ;)
Sometimes I worry about cross contamination when they use the same tongs to that was all over raw pork to toss and turn our cooked meat. I'm still alive though!
hi! love your blog!
i'm addicted to korean pork BBQ too. Usually we have samgyeopsal, but last week just tried deunggalbi. Felt in love at the first bite!
Non-cured bacon is called Side Pork in the United States. Just a tid bit of info. :)
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