German Version

Ganjang Samgyeopsal Recipe Pork Belly with Soy Sauce

4.5 / 5 total 4 ratings

Copyright: RyuKoch

Serving(s): 1

Ingredients

Spring Onion 1 Piece
Ganjang (korean soy sauce) * 2 Tbsp
Ginger 1 Tsp
Mulyeot or Ssalyeot * 1.5 Tbsp
Pepper * 1 Tsp
Pork Belly 250 gr
Water 1 Tbsp
Onion 1 Piece

Equipment

Pan * 1 Stück
Sharp Knife * 1 Stück
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Recipe Information

Vegetarian: no
Vegan: no
Lactose: no
Gluten: yes
Calories: ~ 900
Difficulty: 1/3
Country: koreanisch
Category: Hauptgericht
Preparation: 5 Min.
Cooking Time 10 Min.
Total Time 15 Min.
no responsibility can be taken for this information

Preparation

  1. Cut the pork belly (best with scissors) in 2-finger thick pieces, the onions in normal slices and the spring onions into little chunks.

  2. Start frying the pork without ANY oil.

  3. At the same time mix the sauce. 2 teaspoons of Ganjang, 1 teaspoon of water, 1.5 teaspoons of Mulyeot (alternatively honey), pepper, ginger.

  4. After about 3 minutes the pork should be slightly fried. Add the onions and sauce.

  5. Keep frying everything for 5 minutes and add the cut spring onions.

  6. Fry the meat for another 1 – 2 minutes and your meal is ready.

  7. This dish tastes even better if you add rice, kimchi, gim or other other side dishes ;-)

Index:

 

Pork Belly is a very tasty part of the pig. In Korea pork belly gets prepared with many different ingredients and in many different ways. The following dish is an easy introduction to the Korean cuisine and you only need little ingredients that you can find in normal supermarkets. In case you can’t find corn syrup, alternatively use honey or the rice syrup from any supermarket.

The barbeque season is here

The barbeque season is about to start and why not surprise guests with a Korean meat dish at the next barbeque event. The trick is that you can marinade the meat with the sauce and put the meat pieces on the grill. Rather take a bit more meat as guests will eat it all up in front of your eyes.

My Tip

Ask your butcher to slice the meat with a machine into thin slices (about 0.5 cm). Thin slices of meat are better than the thick ones for this dish as well as for many other Korean dishes. The butcher or shop assistant will surely accommodate your request.

Serving suggestion

For dishes like this or also Bulgogi, Bossam and general Korean Barbecue and other meat dishes I recommend eating them with a square sheet of Gim (seaweed), rice and as per taste with other Banchan. Put everything into the sheet and roll it up. Now put this delicious treat into your mouth.

Das ist der ideale Weg, dieses Gericht zu essen
"Eat like this : Wrap with Rice, Gim or other Wrap (Lettuce, Kkaenip,...) and enjoy

These Sidedishes really fit with it!

Baechu Kimchi
Baechu Kimchi
Wild Garlic-Kimchi
Wild Garlic Kimchi
Pickled Soy Onions
Pickled Soy Onions
Pickled wild garlic Leaf
Pickled wild garlic Leaf

 

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