Hey friends! Seeing as we are all alone and drinking heavily this Christmas, I figured I would share a very easy and delicious Korean recipe with you tonight. You may remember me from the 닭갈비 thread. Anyway, we are going to make 삼겹살. This is korean pork belly. It is very delicious in a 쌈 or lettuce wrap. I will not be doing this the very traditional way with soju tonight because I bought a very nice bottle of whiskey instead, but I will supply my absolute favorite recipe for sojussam! So lets get crackin' friends!
First we need the rice to get cooking. I assume you know this? If not, mix some water and rice in equal portion in a pot. Heat until boiling, then turn to lowest and cover.
Next we need a decent pour of some fine scotch whiskey. The chef must be lubricated for the cooking.
>>7200299
You are going to need a grilling pan like this one. It sheds the oil from the pan rather than keeping it in the pan. Mine is kinda shit though because i'm a cheapass.
Let us take a look at the meat, the most important part!
I like to marinate the slices of pork in a little bit of lemon juice with salt and pepper. A good slug of scotch to the lips is nice when looking at the meat.
As the liquor gives us a nice buzz, it is good to think back to our recent visit to the korean alps.
Now we can begin heating our pan on high heat. Get it ready to really sizzle. When you think its hot, get ready to throw on the meat, evenly spaced. I like to start on very high heat then work my way down to medium. The real trick I learned from ancient Korean techniques is this: Only flip the meat once. Good samgyeopsal is paying attention to flipping the pieces at the right time. But for now, we have lots of time.
Keep going OP, I'm doing a roast pork belly in ginger beer tomorrow
>>7200334
Thanks friend! That sounds delicious.
Now we need to take another drink because that is what a good chef does.
While the meat is sizzling on medium, we can prepare the rest of the meal.
First rinse some leave of lettuce and put in a bowl. This will be our 쌈.
Next we need to dish out some samjeong sauce. This is a delicious spicy red pepper sauce.
Finally let us cut up some garlic and white mushrooms.
Now is a good time to have another drink.
As we swish this finely aged scotch whiskey around our mouth, we remember a reason hike in the alps that we did.
We remember the glorious sting of our arms being sliced on the brush as we bushwacked up the steep sides looking for a trail at the nearest ridge.
>>7200348
That looks like gochujang, what's the difference?
>>7200368
gochujang does not have as many things added to it like samjeong does. Gochujang is mostly just red pepper. Samjeong has fermented bean paste, garlic etc. added to it. Gochujang is what you find in bibimbap if you are curious.
>>7200372
Oh look friends! All of this reminiscing! It appears our meat is ready for flipping! Wonderful!
>>7200372
Every gochujang I have eaten has been fermented, and when I look up samjeong I can't find any results for food
>>7200380
Recipe for ssamjang (i was translating wrong):
The sauce is made of doenjang, gochujang, sesame oil, onion, garlic, green onions, and optionally brown sugar.
So as you can see gochujang is part of ssamjang, but ssamjang is much more. Doenjang is not in gochujang which is the fermented soy. Thanks for asking friend!
>>7200385
Correction doenjang is a different type of fermented soy which gives ssamjang its body.
>>7200385
Is Doenjang the orange tinted one that kinda tastes like fermented beans?
I eat at a lot of KBBQ restaurants, but the staff either doesn't know what they are serving or doesn't speak enough english to help me out. These answers are helping me out
Back to cooking! Do you remember those little bits of mushroom and garlic? Lets throw them on the grill to finish cooking with our meat!
>>7200395
I have never really eaten doenjang alone but I have seen it served as banchan (side dish). Doenjang seems to be added to other things more (like to gochujang to make ssamjang, which is why ssamjang has more of a body than gochujang) or to a jiggae (stew).
https://en.wikipedia.org/wiki/Doenjang
Happy to see you enjoy bbq! Try some Hanu beef next time if you can afford it! It is koreas version of 'kobe' beef.
ITT Korea tries to sell it's food cultural heritage as a meme
nice try, the japanese already won our hearts
Now we are ready to eat! Plate the rice, meat and veggies and get ready to make ssam! In a ssam I like to put one meat, one dollop of ssamjang, a mushroom, a garlic, and some rice.
>>7200422
That looks fuckin sweet, man. I will have to ask for lettuce next time I am at a KBBQ joint. The rice wraps just don't do it for me
>>7200415
How is this a meme friend? Just a good recipe. I like to hike so I want to add in pictures of the country for those interested! Anyway, I am a western who has lived in Japan as well as Korea. Both are wonderful, and both have fantastic but different food. I am moving back to Japan next year so maybe I will make some hiking/food threads with Japanese food as well!
Anyway, let us wrap up the ssam and plop it in our mouth
>>7200438
Rice wraps? That is more Vietnamese thank Korean. Only time I really see rice wraps in korea is when I go to shabu shabu, Which is a korean take on a vietnamese dish. All ssam I see is done with lettuce or perilla leaves. But just wait, because I will teach you sojussam, which is the best food experience in korea I have had to date. It saddens me I do not have pictures though.
And now we enjoy our meal!
>>7200438
make sure to ask for sangchu (lettuce)
But wait,
Let me describe to you my favorite ritual of korean food, best done with a friend or friends
This is called 'sojussam'
Soju is a popular korea liquor that tastes like rubbing alcohol. But like all Korean food it seems, how you drink and mix it determines how good it will tastes.
Sojussam needs:
one shot of soju
One completed ssam ready to eat (meat, rice, ssamjang, garlic, mushroom, anything else, all wrapped up in lettuce)
one maeun gochu (spicy green pepper)
Say a cheers and drink the whole shot! (dont keep the soju in your mouth)
Put the ssam in your mouth, but do not chew yet.
Take a hefty bite of the maeun gochu
now chew
Let the combination of flavors overwhelm you with pleasure.
Well folks I hope you enjoyed this. Have a merry christmas!
>>7200449
I have seen these at nearly every KBBQ place. Weird to hear they aren't authentic, but they don't appeal to me so whatever
>>7200484
I have never seen that ever here in korea. The rice wraps I see are only in shabu shabu and they are hard and dry, then you dip them in a bowl of warm water before wrapping. Very strange indeed. Maybe they are from a particular province? I have not spent much time around daegu, but I have been to most other provinces and never seen that. Not even once.
>>7200503
If I ever see em I will make sure to. Lettuce is so delicious and perfect though. The entire country uses lettuce for ssam so there is something to that. In fact it absolutely baffles me that your korean bbq place didnt give you a bowl lettuce. I have never been to one here that didn't. Hell, noone here would go to a bbq place that didnt offer ssam.
Here, have a picture of some hanu beef I ate in the mountains last week.
Korea, huh? So do you have two Japanese grandparents, or just one?
>>7200533
I am not Korean, but nice b8 m8.
>>7200535
well, it was worth a try.
>>7200511
dear lord
>>7200284
Fuck yes samgyupsal. I always just pan fry whole, then cut up and serve with rice and sesame oil/salt/pepper dip. Hard to find proper pork belly though.
>>7200344
RED LETTUCE NIGGERS
>>7200372
Gochujjang is also good for marinades.
>>7200439
Your english is not bad but it is odd. Cozy thread tho.
>>7201425
I live in the Los Angeles/Ventura County area
