Ingredients with Measurements:
- 1 pound of samgyeopsal (pork belly)
- 6 cloves of garlic, minced
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Tongs
- Mixing bowl
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a mixing bowl, combine the minced garlic, gochujang, soy sauce, honey, sesame oil, rice vinegar, salt, and pepper. Mix well to create the sauce.
3. Cut the samgyeopsal into thin slices, about 1/4 inch thick.
4. Brush the samgyeopsal slices with the sauce, making sure to coat both sides.
5. Place the samgyeopsal slices on the grill or grill pan and cook for about 2-3 minutes on each side, or until cooked through and slightly charred.
6. Remove the samgyeopsal from the grill and let it rest for a few minutes.
7. Serve the grilled samgyeopsal with extra sauce on the side.
Time:
Preparation time: 10 minutes
Cooking time: 6-8 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 28g
Saturated fat: 10g
Cholesterol: 70mg
Sodium: 550mg
Total carbohydrates: 7g
Dietary fiber: 0g
Sugars: 5g
Protein: 18g
Substitutions for ingredients:
- If you don't have gochujang, you can use sriracha or another chili paste.
- If you don't have rice vinegar, you can use apple cider vinegar or white vinegar.
Variations:
- Add sliced onions or peppers to the grill for added flavor and texture.
- Use chicken or beef instead of pork belly.
- Make a vegetarian version using tofu or tempeh.
Tips and tricks:
- Make sure to brush the samgyeopsal with the sauce right before grilling to prevent the meat from drying out.
- Let the samgyeopsal rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftover grilled samgyeopsal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the samgyeopsal in a skillet over medium heat and cook for a few minutes on each side, or until heated through.
Presentation ideas:
- Serve the grilled samgyeopsal on a platter with extra sauce on the side.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with steamed rice and kimchi for a traditional Korean meal.
- Pair with a cold beer or soju.
Suggested side dishes:
- Kimchi
- Steamed rice
- Korean-style potato salad
- Pickled vegetables
Troubleshooting advice:
- If the samgyeopsal is sticking to the grill or grill pan, brush it with a little bit of oil before cooking.
- If the samgyeopsal is cooking too quickly, reduce the heat to medium.
Food safety advice:
- Make sure to cook the samgyeopsal to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Samgyeopsal is a popular Korean dish that is typically grilled and served with various side dishes.
Flavor profiles:
- Spicy, savory, sweet, and tangy.
Serving suggestions:
- Serve as a main dish for a Korean-inspired meal.
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Region: Korean