Comments on: Pork Belly BBQ (Samgyeopsal Gui)

By: Kat

Kat — Wed, 24 Jan 2007 17:45:17 +0000

I’ve seen this on Japanese programs, it is predicted to be the next trendy food in Japan. Hopefully I’ll get to try this sometime.

By: Jennifer

Jennifer — Wed, 24 Jan 2007 18:59:51 +0000

In NYC, the korean restaurant I go to that specializes in pork belly bbq (Ham Ji Bak) serves the white radish with a mustard powder and a simple dipping sauce of sesame oil, coarse salt & black pepper to eat with the pork. Yummy!!

By: Rasa Malaysia

Rasa Malaysia — Thu, 25 Jan 2007 01:56:15 +0000

Malaysian Chinese use Pork Belly to cook this very savory soup…with gingko nuts…it’s a celebration dish too. By the way, I love your new template…it’s clean, professional, and nice! I also love your pictures…do you use a DSLR?

By: tellos

tellos — Thu, 25 Jan 2007 07:52:11 +0000

I LOVE IT!!!!!!!!!!!

By: Sandra

Sandra — Thu, 25 Jan 2007 08:10:52 +0000

Wow, your leeks are so finely chopped they look like chives!

By: sue

sue — Thu, 25 Jan 2007 10:17:01 +0000

Kat, It would be great if it is going to be the next trendy food. Though it is close to common food rather than trendy fancy food in Korea.

Jennifer, that sounds great too. I should do that next time I have this.

Rasa Malaysia, I don’t know about the professional look of my new template, though thanks anyway. I use a Canon DSRL, but I am still learning how to deal with it.

Tellos, I love it too. It is very addictive food indeed.

Sandra, These are very thin leeks already, so it is very easy to chop.

By: simcooks

simcooks — Thu, 25 Jan 2007 20:52:52 +0000

Do hobbits eat pork belly? LOL!

By: sue

sue — Fri, 26 Jan 2007 03:15:23 +0000

I don’t know. My point was that I think about food a lot, first breakfast and second breakfast…..

By: Ellie

Ellie — Sat, 27 Jan 2007 13:59:27 +0000

Hey Sue - those actually aren’t known as leeks in the western world, but go by the name of chinese chives/garlic chives (http://en.wikipedia.org/wiki/Chinese_chives). These are smaller, flat blades as opposed to the leek which is much, much larger bundle of leaves (http://en.wikipedia.org/wiki/Leek). I know the translation from Korean to English is a bit difficult, I often argue with my mom about the translations as sometimes even the korean to english (and vice versa) dictionary isn’t 100% accurate

By: sue

sue — Sun, 28 Jan 2007 06:26:11 +0000

Thanks for the information Ellie,
I have to rely on a dictionary a lot since I don’t have much experience with western grocery shopping. I am learning from you and other readers as well.
You guys have sharp eyes in spotting my mistake or ignorance.

By: Cheri

Cheri — Sat, 03 Feb 2007 19:45:45 +0000

OOOO - I loved pickled white radish - I can’t get it premade here in Italy. I’m anxiously waiting for your recipe!

By: Egg Stew

Egg Stew — Fri, 16 Mar 2007 23:07:07 +0000

Sue - I love your recipes, they make me miss living in Korea and Korean food. One thing I brought back from Korea with me was a thick stone pot, maybe it’s “dol sot?”

I have been trying to make the puffy steamed egg that you often get in ssamgyupsal restaurants at the same time as the chigae. Do you know what I mean? I never learned the name, we always just asked for “gae-ran chigae” and the ajuma laughed and knew what I meant.

So, I bought one of the bowls at Emart to bring home fomr Korea with me and can’t get it right. One of my Korean friends told me to just put a small amount of water in the bottom of the pot, then pour in a mixture of beaten eggs with my leeks, onions and carrots, a bit of salt and then put it on the gas burner. But, if never turns out!

I came to your website looking for advice to make it but can’t find this recipe anywhere. Do you know the best way to make this dish?

Thank you so much and I hope you are loving Australia!

By: sue

sue — Sun, 18 Mar 2007 00:56:52 +0000

I think I know what you are describing. Though none of Samgyeopsal restaurants I have been to seem to serve it for free. I think it is called “Gyeran Jjim”, which means steamed egg.
I sort of made it once, but forgot to add some water, so it turned out quite solid. You can see how it turned out from the link below (the picture is near the end).
http://mykoreankitchen.com/2006/11/21/spicy-mussel-stew-honghap-jjim-in-korean/

I didn’t post a recipe yet, but maybe some other time. I am pretty occupied with organizing my house at the moment, after moving.

By: Gdog

Gdog — Tue, 03 Apr 2007 13:28:07 +0000

Lately, I’ve been on a Samgyeopsal binge–I can’t stop enjoying the taste of seared bacon cuts. What could be better? I’ve yet to try it at home though. I must say again you take amazing pictures of food.

By: Pete

Pete — Thu, 20 Mar 2008 04:46:10 +0000

I’m glad I found this - have been having a craving for Samgyeopsal and planned to have it during the weekend but didn’t know the side ingredients to prepare, so this was really useful. Thanks Sue!

By: moose

moose — Sun, 02 Nov 2008 08:50:22 +0000

Thanks for reminding me how to serve this dish! It’s exactly what I was looking for in hosting my dinner party. By the way, if you don’t like the strong onion taste, you slice it thinner and then soak it in water to get some of the pungency out. This way, I can add more onion.