I was having spicy seasoned pork the other day for dinner, but strangely I had a huge craving for Samgyeopsal BBQ (삼겹살 구이). What is this? Am I becoming like a hobbit? Do you have a similar experience like this? I was quite satisfied with the meal I was having, but some parts of my stomach obviously weren’t satisfied. So the next day, I bought some Samgyeopsal meat to meet the requirement of my tummy.
This time I just bought 800g of the meat for 4 people (last time I bought 1.4 kg) I wished I had bought more meat, but it is better to eat less than get sick later, right?
There aren’t many things you need to prepare to enjoy Samgyeopsal BBQ and below are what I prepared for our dinner.
What I baked with
You can bake pretty much anything you want. These are pictures of what I baked on the grill with Samgyeopsal. (Green chili, Sliced garlic, Enoki mushrooms, Kimchi)
I personally think they are the must have items to enjoy Samgyeopsal BBQ properly. Especially, golden crispy baked mushrooms taste super ultra best. 
Some restaurants serve tofu, bean sprouts, or onions to bake as well.
What I wrapped with
Some lettuce, Perilla leaves (known as sesame leaves, ggaennip), Thin sliced pickled white radish
I haven’t made pickled white radish myself yet but I am going to make it in the future. In the meantime, it is available at the supermarket in Korea. Hopefully you can find them where you live too. Pickled white radish has a slightly sweet and sour taste. So it gives an extra flavour to the wrap when you eat them together.
What else I enjoyed with it
Seasoned garlic chives (부추 무침 - recipe will follow near the end of this post, though it wasn’t as good as I hoped. I need to develop it more), Ssamjang (dipping sauce for lettuce), Cucumber
Seasoned garlic chives are a small companion for the meat. When you eat the meat, it gives a nice flavour, supposedly sweet and sour taste plus onion fragrance. Most Korean restaurants serve thinly sliced spring onions instead of the garlic chives, but I thought it is easier to deal with the garlic chives than thin slicing spring onions, since I don’t have the proper equipment.
What I did before I start baking
My sister thinks that it is important to spread some oil by rubbing one piece of pork on the grill before you add the rest of the meat. That way the meat doesn’t stick to the plate.
Seasoned Garlic Chives
- Ingredients for 4 servings
- Garlic chives - one fistful
- 1/2 a small onion
Sauce (mix these in a bowl)
- Soy sauce - 1 tsp
- Refined rice wine - 1 tsp
- Anchovy sauce - 1/2 tsp
- Dark brown sugar - 1/2 tsp
- Chili powder - 1/2 tsp
- Apple vinegar - 1/2 tsp
- Sesame oil - 1/2 tsp
- Minced garlic - 1/4 tsp
- Parched sesame - 1/4 tsp
-Steps
- Rinse the garlic chives in cold water.
- Divide them into 3 portions and thin slice the onion.
- Put the garlic chives and onion into a big bowl.
- Just before you serve it add the sauce and mix them well. If you mix them too earlier the garlic chives go soggy.
- Serve it on the plate.
As I said earlier, seasoned garlic chives wasn’t as good as I hoped. I think I had more garlic chives than the sauce, relatively, so I need to make more sauce next time to give it the proper taste.
Related Posts
Pork Belly (Samgyeopsal in Korean) Party
Garlic Chives and Baked Garlic Salad
Vegetables Wrapped with Pickled Radish (Mussammari in Korean)
Korean cuisine, Korean Food, Pork Belly, Red Meat, Samgyeopsal
I especially like it when the meat is cooked in a golden crispy way.
