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

Korean Picnic, Street, and Snack Food Recipes: Kimchi and Pork Bo Ssam – Korean Pork Belly with Kimchi 보쌈/ 제육보쌈

Jeyuk-bossam are pork belly slices with kimchi or kimchi seasoned fillings wrapped in greens like steamed napa cabbage leaves. Bossam 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). Note that this is NOT a David … 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