Samgyeopsal Gui

Servings: 6

Ingredients

Suggested Equipment:
		Tabletop Burner (Propane stove, hibachi, etc)
		Grill plate/cover
Ingredients: (4 to 6 servings)
2	pounds	Pork Belly (Side Pork, Fresh Bacon)
		salt
		pepper
Steamed Rice
2 to 3	cups	short or medium grain white rice
1 1/4	cups	water per 1 cup of rice
		(1 cup uncooked rice yields approximately 2 cups cooked rice)
Ssamjang (dipping sauce for lettuce and cucumber)
1/4	cup	of soybean paste (Korean-doenjang/Japanese-Miso)
1/2	cup	gochujang (Korean chili paste) **
1	tablespoon	soy sauce
1	each	fresh red chili pepper
1	each	fresh green chili pepper
4	each	cloves garlic
2	each	green/spring onion
1	tablespoon	of sesame seeds
1	tablespoon	of sesame oil
		water as needed
Optional
1	teaspoon	rice wine
Seasoned Spring Onions with Chives
8 to 12	each	small Spring or green onions (Scallions)
2	oz	chives
Seasoning Sauce:
1	tablespoon	Soy sauce
1	teaspoon	rice wine or refined rice vinegar
1/2	teaspoon	Anchovy sauce
1	teaspoon	brown sugar or honey
1/2	teaspoon	fine ground chili pepper
1/2	teaspoon	Roasted Sesame oil
1 to 2	each	garlic cloves (1 teaspoon minced)
1/4	teaspoon	lemon juice
1/4	teaspoon	Toasted sesame seed
Wraps
1or 2	heads	Red Leaf Lettuce
20	each	Perilla leaves (Korean sesame leaves or ggaennip)
20	slices	Thin sliced pickled white radish
Wrap Additions:
5	each	Green chili (jalapeño) peppers
8 to 12	each	cloves fresh garlic
8	ounces	Enoki mushrooms
Side Additions:
2	large	or 3 medium Cucumber
		Kimchi

Procedure

Directions

Preparation

Partially freeze the pork belly for ease in slicing.

Prepare and cook the Rice:

Choose Rice:

Use a Calrose style Short or Medium Grain white rice, although any uncooked short or medium grain plain (unflavored) white rice will work. Some types of rice are covered with talc and will need to be rinsed thoroughly prior to use. Others are vitamin enriched and do not require rinsing. Be sure to read the manufacturers label.

DO NOT USE INSTANT OR MINUTE RICE!!!.

Rinse thoroughly if needed. (Talc coated)

Place rice in a large pot or bowl and completely cover with cold water. Water level should be about 3 inches higher than the rice level.

Soak for 1/2 to one hour, then drain.

Cooking:

Rice Cooker:

Follow manufacturers instructions.

Stove Top:

Place soaked rice in a non stick cooking pot.

Add water (1 1/2 cup water per 1 cup rice).

Bring to a full boil over high heat and cook for about 8 minutes.

Reduce heat to medium low (drop to a simmer), cover, and cook about 10 more minutes. Do not remove cover or otherwise disturb the rice.

Remove from heat and let stand for 10 minutes with the cover on, then fluff gently(stir from bottom to top) just prior to serving.

Prepare the Ssamjang

Finely chop (mince) the garlic, chili peppers, and green onion.

In a small mixing bowl, add all Ssamjang ingredients and mix well.

Add a small amount of water if needed to maintain a mixable paste.

Cover and let stand at room temperature for 1 hour.

Spoon Ssamjang into two small serving dishes.

Prepare the Seasoned Spring Onions with Chives

Rinse Spring Onions and chives in cold water.

Trim off the root end.

Remove any discolored/limp leaves.

Slice the onions in half from top to bottom.

Cut chives into thirds (three equal lengths).

Place the chives and onion into a mixing bowl and set aside.

Mince or press the garlic cloves.

Place a small fry pan (no oil) over high heat and add the sesame seeds.

Shake or stir the seeds continuously while cooking to a golden brown (about two minutes).

Remove from heat and let cool.

Mix all Chive Sauce ingredients in a small mixing bowl. Set aside.

Prepare Wrap Ingredients and Additions:

Separate lettuce leaves, rinse, and drain. Gently pat dry and place on a serving plate.

Rinse and drain Perilla Leaves, then place on a small serving plate.

Thin slice the garlic and peppers, and place in separate small dishes.

Place the Enoki Musrooms into a pan very lightly oiled with roasted sesame oil and toast over high heat until lightly browned.

Place Mushrooms into a small plate.

Cut large cucumbers into thirds or small cucumbers into halves cross-wise.

Cut each section in half lengthwise, then quarter the resulting pieces, also lengthwise. Place on a small serving plate.

Pork Belly

Slice partially frozen pork belly crosswise into 1/8"thick pieces.

Very lightly salt and pepper the sliced pork belly and let stand 5 to 10 minutes.

Final:

Mix the Spring Onions and Chives with the seasoning sauce and place onto a serving plate.

Place all serving plates onto the table.

Heat the grill plate to medium high.(If you do not have the table top burner and grill plate, you can use a mesh covered BBQ grill, or a frying pan on the stove top)

Rub the plate with a piece of the pork belly or a small amount of cooking oil.

Place a single layer of pork belly pieces on the grill plate and cook until lightly browned on each side(about 30 seconds per side).

How to eat:

Lettuce: Wrap a small amount of rice and a piece of porkbelly (add pepper and garlic slice if desired) and top with a dab of Ssamjang. Add a perilla leave and/or daikon slice)if you want.

Perilla leaf or daikon slice: Wrap a piece of meat topped with pepper and/or garlic slice. Dip in Ssamjang.

Use the kimchi or seasoned onion with chives with a mouthfull of steamed rice..

Or just mix and match any way you want. Have fun and enjoy.

Nutrition Facts