Samgyeopsal Gui

삼겹살 Pork Belly The literal meaning of the word is “three (sam; 삼) layered (gyeop; 겹) flesh (sal;살),” and refers to the three visible layers seen in the pork belly cut. This is an immensely popular dish both in and out of Korea, in fact a survey conducted in 2006 showed 85% … Read more

Spicy Fried Pork

(제육 볶음 – JeYuk Bokkeum)(돼지고기볶음 – dwaejigogi-bokkeum) I was first introduced to this dish as an accompaniment to drinking soju in Korea. A small plate of fiery pork served as a drinking snack in any of the “soju tents” found across Korea. In restaurants and in homes, this dish was served as … Read more

Bo Ssam – Simple Boil

보쌈 (bo-ssam) Bo Ssam is a great way to enjoy kimchi and pork belly. The bite sized wraps make an excellent appetizer, banchan like dish, or drinking snack (anju). This recipe is for one of the simplest bo-ssam preparations. Servings: 8 Ingredients Boil 1 pound Pork Belly 1 ounce fresh ginger 8 … Read more

Maeun Dwaeji Galbi

(매운돼지갈비) Servings: 4 Ingredients 3 to 5 pounds Pork spare or baby back ribs Marinade/Braise sauce 1 small onion 8 cloves garlic 1 small Asian pear 1 1/2 Tablespoon sesame oil 4 Tablespoon soy sauce 4 Tablespoon red pepper paste (kochujang) 5 Tablespoon Honey or brown sugar 1 Tablespoon doenjang (fermented soy … Read more