Samgyupsal Recipes

SAMGYEOPSAL (PORK BELLY) WINE MARINADE

Samgyeopsal (Pork Belly) Wine Marinade image

Very simple marinade for Korean Samgyeopsal (pork belly) with wine and herbs. It's bit of a fusion recipe but is a popular version in modern Korean cuisine.

Provided by JinJoo Lee

Time 2h10m

Number Of Ingredients 6

Ingredients

1.5 lb pork belly (samgyeopsal)
1.5 cup wine ((red or white))
1 tsp whole peppercorns ((colored peppercorns are even better))
1 Tbsp olive oil
5 bay leaf
5 rosemary ((sprigs))

Steps:

If samgyeopsal are thick cuts, OPTIONALLY, you can score one side of the pork belly slice - across the layers.
In a bowl, add the samgyeopsal, wine, bay leaves, peppercorns and rosemary sprigs.
For a nicer presentation, roll each pork belly slice with a bay leaf in the center. Then add marinade.
Marinate for 2-3 hrs before cooking. You can leave it overnight in the fridge. For red wine marinade, do not marinade longer than 24 hrs.
Grill samgyeopsal on frying pan, table top grill pan or outdoor grill. Serve with ssamjang, ssam vegetables, kimchi and more! See my Serving Suggestions for more ideas.

Nutrition Facts : Calories 990 kcal, Carbohydrate 3 g, Protein 16 g, Fat 94 g, SaturatedFat 33 g, Cholesterol 122 mg, Sodium 59 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HERB SAMGYUPSAL (KOREAN GRILLED PORK BELLY)

Herb Samgyupsal (Korean Grilled Pork Belly) image

I accepted samgyupsal (grilled pork belly, aka thick bacon) into my late-night diet of soju and beer outings while living in Seoul. The best thing about samgyupsal is that there is little or no marinating involved. You just need to cut it into bite-size pieces and cook it on the stovetop. Enjoy with a variety of lettuce varieties (red leaf lettuce, Boston bibb, frisee) and rice.

Provided by mykoreaneats

Categories World Cuisine Recipes Asian Korean

Time 57m

Yield 6

Number Of Ingredients 15

Ingredients

1 teaspoon dried thyme
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon garlic powder
2 pounds pork belly strips
1 cup chopped kimchi
1 bulb garlic, cloves separated and peeled
3 scallions (pajori), chopped
2 tablespoons doenjang (Korean soybean paste)
2 tablespoons gochujang (Korean hot pepper paste), or more to taste
1 tablespoon sesame oil
2 cloves garlic, minced
1 ½ teaspoons sesame seeds
1 teaspoon rice wine
1 teaspoon brown sugar

Steps:

Mix thyme, dill, rosemary, and garlic powder together in a small bowl. Rub over both sides of each pork belly strip. Let stand at room temperature, about 15 minutes.
Heat a large skillet over medium-high heat. Cook pork belly strips until well browned, about 7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces.
Saute kimchi, garlic cloves, and scallions in the reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.
Mix doenjang, gochujang, sesame oil, minced garlic, sesame seeds, rice wine, and brown sugar in a bowl to make ssamjang sauce.
Serve pork belly strips with kimchi, garlic, scallions, and ssamjang sauce.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 11.5 g, Cholesterol 54.8 mg, Fat 24.1 g, Fiber 1.7 g, Protein 20.9 g, SaturatedFat 7.3 g, Sodium 1594.4 mg, Sugar 2.5 g

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