삼겹살 SamGeopSal 500g-NZ Pork Belly Skin Off / Female Pig, Korean BBQ Hand Cut
What is pork belly?
Pork belly is the part of the pig’s belly that is attached to the ribs. It’s called Samgyeopsal(triple pork belly) because it looks like three layers of fat.
In Korea, it’s the most favoured cut of pork, often ranked as the number one choice when dining out or at a dinner party.
However, it was not always popular in Korea, and until the mid-1990s, the price of 100 grams of pork belly remained around 600 KRW, and it was relatively inexpensive compared to other cuts of pork, making it a typical source of protein for the common people.
The demand for pork belly increased in the early 1990s, with the stovetop pork belly becoming a huge hit, and the price of pork belly fluctuated dramatically from the mid-1990s onwards.
It is usually made by grilling pork belly and wrapped in sesame leaves or lettuce.
How to roast pork belly
What makes pork belly so delicious is the abundance of fat. As it is grilled, it is fried on the outside thanks to the large amount of pork fat that is released from the meat. This crispy exterior gives the pork belly an aroma of fire, which is very flavourful. This effect is greatly enhanced by the sheath.
In particular, pork belly with a crisscrossed slit is fried to the core and the oil is flavoured with fire to maximise the savoury taste.
Pork Belly Report(Korean TV, KBS)
The history of pork belly in Korea
삼겹살 구이랑 어울리는 조합
소스 : 쌈장, 참기름장, 와사비, 꽃소금, 멜젓
곁들임 : 미나리, 버섯, 마늘,양파, 배추김치, 파김치, 명이나물, 쌈무, 떡, 감자, 고구마
등 삼 겹살 기름에 뭐든 구워서 먹으면 진짜 많이 맛있음. 특히 구운김치는
삼겹살 무한 흡입 가능 상추에 삼겹살+구운김치+쌈무+구운마늘+ 파절이
조합이면 치트기 (소주 안주에 최고)
삼겹살과 꼭 먹어야 할 것 : 된장찌개 +밥(가장 기본적인 조합, 마무리)/ 된장찌개 + 김
치볶음밥 (구워먹고 남은 삼겹살에 김치랑 파절이 넣고 볶
아서 먹으면 이것이 K-디저트) / 비빔면(삼겹살을 구움과
동시에 비빔면 물 올리러 가기 꼭 비빔면과 삼겹살을 같이
먹어주면 환상의 궁합 비빔면은 무조건 2봉으로 준비해야
흐름이 끊기질 않음)
그냥 불판에 구워도 맛있지만 숯불에 구우면 불향이 스며들면서 기름이 빠지면서 숯불
구이의 매력에 또 빠질 수 있음