Samgyeopsal Gui

This Recipe is for a complete meal featuring Samgyeopsal Gui (Grilled Pork Belly)

Suggested Equipment:

Tabletop Burner (Propane stove, hibachi, etc)

Grill plate/cover

Ingredients: (4 to 6 servings)

2 lbs 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 fresh red chili pepper
1 fresh green chili pepper
4 cloves garlic
2 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 small Spring or green onions (Scallions)
2 ounces 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 garlic cloves (1 teaspoon minced)
1/4 teaspoon lemon juice
1/4 teaspoon Toasted sesame seed

Wraps
1 or 2 heads Red Leaf Lettuce
20 Perilla leaves (Korean sesame leaves or ggaennip)
Thin sliced pickled white radish

Wrap Additions:
5 Green chili (jalapeño) peppers
8 to 12 cloves fresh garlic
8 ounces Enoki mushrooms

Side Additions:
2 large or 3 medium Cucumber
Kimchi

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.

Odaeng was probably the most popular of the Korean ban chan dishes served at my restaurant. People would often get take out odaeng in quart sizes to take to pot luck functions or just to snack on. One longtime (10 years +) customer even claimed that Odaeng cured his child hood asthma!

Ingredients:

2 sheets flat Korean fish cake*
1 small onion
1 small carrot
blended sesame/soy bean oil (vegetable cooking oil)

* Note: There are many different types of fishcake. This recipe works well with any flat sheet style of fishcake, however the roughly 6 inch by 9 inch by ¼ inch with the medium to dark brown “skin” and off white center is best.

Stir Fry sauce:

1 tablespoon Soy sauce
1 tablespoon light brown sugar**
1 teaspoon Refined rice wine
2 cloves fresh garlic
¼ inch knob of fresh ginger
1 teaspoon Sesame oil

** (May substitute sugar, honey, or corn syrup)

Directions

Mix Sauce

Put garlic, ginger, and soy sauce in blender, and blend into a smooth liquid. Put all sauce ingredients into a smal mixing bowl and mix well.

Prepare Fishcake

Slice fishcake in half lengthwise, then slice each half into about 1/2 inch by 3 inch strips.

Thin slice carrot and onion.

Cooking

Pre-heat wok or stir fry pan over high heat, add cooking oil, then add sliced fishcake and stir fry for 1 to 2 minutes.
Add carrot, onion, and sauce, and stir fry for three to four minutes.

Serve warm as a snack, or chill and serve as part of a ban chan array.

The other Kfc. This is another popular dish served in my former restaurant. A great alternative to the standard “Buffalo” wings for game days.

Ingredients

1 pound Sectioned chicken wings
1/3 cup potato or corn starch
1/2 cup milk
1 teaspoon salt
1 tablespoon ground black pepper
Vegetable oil for deep frying

Stir Fry Sauce(per pound of chicken):

2 tablespoons fine or medium ground red chili pepper
2 tablespoons soy sauce
2 tablespoons sugar, honey, or corn syrup
1 tablespoon rice or cooking wine
4 cloves peeled garlic
1/2 inch peeled fresh ginger
2 heaping tablespoons gochujang (see below for substitute)
water as needed to obtain a thin paste

Other ingredients:

1 green or spring onion
1 tablespoon toasted sesame seed

Directions:

Prepare the chicken

Rinse the wing pieces in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes.
Place wing sections in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.

Mix the Stir Fry sauce

Place the ginger and garlic into a blender with just enough water to liquify the mix.
Pour into a small mixing bowl and add all other sauce ingredients.
Mix well.

Finely chop the green/spring onion and set aside.

Cooking

Discard the milk and let wing section drain until just damp.
Heat oil in a large cooking pot. (350º or use the bread test)
Roll (coat) wings in starch and deep fry until golden brown then drain.
Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.

# If you can not get Kochujang in your area you can make a substitute chile paste that, while it will not taste the same, can be used with acceptable results.

1 tablespoon soybean paste or miso (can be omitted if unavailable - but will change the taste)
3 tablespoons finely ground red chile pepper
1 teaspoon sugar
3 cloves pressed or minced garlic
1 teaspoon soy sauce
1 teaspoon korean rice wine or a cooking wine
1 teaspoon pure roasted sesame seed oil
water as needed

In a small bowl, mix all ingredients except the sesame oil, adding just enough water to form a thick paste.
Allow to sit at room temperature for at least one half hour.
Add sesame oil (and a little more water if needed), mix well and let sit another ten minutes.
Refrigerate until use.

Note:
After sitting, you may need to add a small amount of water to regain the paste consistency.