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Samgyeopsal being grilled with sliced onions and garlic on a hot plate.
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Samgyeopsal (Korean pronunciation: [samɡjʌp̚s͈al]) is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat (similar to uncured bacon). The meat is not marinated or seasoned, and cooked on a grill at the diners' table.[1] Prior to consumption, the large slices of meat are cut into smaller pieces with scissors. A dipping sauce consisting of sesame oil, ground black pepper and salt often accompany samgyeopsal. A common way to consume the meat is to place a slice inside a lettuce or other green leaf with some cooked rice and ssamjang, a paste made out of chili paste (gochujang) and soybean paste (doenjang). It is also common to serve samgyeopsal with large green chilies and slices of garlic, as well as a spring onion salad. The meal will typically be accompanied with soju, a Korean alcoholic beverage. It is typically inexpensive; dinner costs are usually around ₩10,000 (roughly $10) per person, including drinks.
Name
The name can be translated as Three (sam) layered (gyeop) meat (sal), of course hinting at the three layers that are visible in the meat. You can also find Ogyeopsal, where O stands for five.
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References
- ^ "How to eat Samgyupsal". Migi's Kitchen. 2008-02-27. http://www.koreanhomecooking.com/2008/02/how-to-eat-samgyupsal.html. Retrieved on 2009-03-15.
See also
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