Marianne Martinez
Samgyupsal, a popular Korean BBQ dish, is traditionally cooked on a grill at the table. However, it is possible to cook samgyupsal in a pan. All you need is a non-stick or cast-iron pan and a few simple ingredients: pork belly, gochujang paste, sesame oil, and salt. Some recipes also call for Korean hot pepper paste, honey, soy sauce, ginger, and garlic. The pork belly is typically sliced thinly and marinated before being pan-fried for a few minutes on each side until cooked through and golden brown. This easy-to-make dish is a favourite among Filipinos and can be served with a variety of side dishes, including blanched bok choy with kimchi seasoning.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick, cast iron, grill pan |
| Oil | Sesame oil, toasted sesame oil |
| Meat | Pork belly, bacon cut pork belly, pre-sliced pork belly |
| Marinade | Gojuchang paste, honey, soy sauce, ginger, garlic, Korean hot pepper paste, lemon, oyster sauce, salt, pepper |
| Sides | Lettuce, garlic, green onion salad, ssamjang, kimchi, tofu, king oyster mushrooms, onions, peppers, bok choy |
| Cooking time | 4-5 minutes each side, until golden brown |
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What You'll Learn
Maringating the pork belly
Marinating the pork belly is an important step in making samgyupsal. While there are ready-marinated pork belly strips available at some grocery stores, you can also prepare your own marinade at home.
A typical marinade for samgyupsal is a mix of lemon and oyster sauce with salt and pepper. You can also use Korean hot pepper paste, which can be found at most Asian grocery stores or on Amazon. If it's hard to find in your area, you can substitute it with a mixture of paprika, cooking wine, and sugar.
To prepare the marinade, cut the pork belly into thin slices. Then, marinate the pork with half a teaspoon of minced garlic, ginger, one tablespoon of Korean hot pepper paste, honey, soy sauce, sesame oil, and toasted sesame seeds. After about 20 minutes, the pork belly slices will be ready to be cooked.
If you want to add vegetables to your dish, you can marinate them separately in a mixture of blanched bok choy, kimchi seasoning, and sesame oil. You can also add thickly sliced onions, peppers, and other vegetables of your choice to the pan when cooking.
Keep in mind that samgyupsal is typically cooked on a special pan designed to let the fat run off the sides. If you don't have a special pan, you can use a regular non-stick or cast-iron pan, but be prepared to handle the grease.
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Pan-frying the meat
Samgyupsal is a popular Korean BBQ dish that is usually grilled. However, it can also be cooked in a pan. Here is a step-by-step guide to pan-frying the meat:
Firstly, prepare the pork belly by slicing it into thin pieces. You can also buy pre-sliced pork belly, which is more convenient. The slices should be about half an inch thick and 5 inches long.
Next, marinate the pork belly slices. A typical marinade for samgyupsal is a mix of lemon and oyster sauce with salt and pepper. You can also add other ingredients to the marinade such as garlic, ginger, Korean hot pepper paste, honey, soy sauce, sesame oil, and sesame seeds. Marinate the pork belly slices for at least 20 minutes or up to 4 hours for more intense flavour.
After marinating, it's time to pan-fry the meat. Use a non-stick pan and heat some oil in it. You can use sesame oil for extra flavour. Place the pork belly slices in the pan and cook for about 4-5 minutes on each side until they are cooked through and golden brown. You can also pan-fry without oil, waiting until the meat releases its juices before flipping it over.
Once the meat is browned and crispy, use a knife or kitchen scissors to cut it into bite-sized pieces, if needed. Then, your pan-fried samgyupsal is ready to be served!
You can serve the pan-fried samgyupsal with a variety of side dishes and vegetables. Some popular options include blanched bok choy with kimchi seasoning and sesame oil, rice, sautéed vegetables, salad, or noodles. Enjoy your homemade Korean BBQ!
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Choosing the right pan
Samgyupsal is a popular Korean BBQ dish that is usually grilled. However, it can also be cooked in a pan. When choosing a pan to cook samgyupsal, there are a few things to consider.
Firstly, it is important to use a non-stick pan. This will make it easier to flip the pork belly and prevent it from sticking to the pan. A cast-iron pan can also be used if it has a non-stick coating.
Secondly, the size of the pan is important. Choose a pan that is large enough to fit the pork belly slices without overcrowding. This will ensure even cooking and allow for proper browning.
Thirdly, consider the material of the pan. Stainless steel or copper pans with a thick base are good options as they distribute heat evenly and efficiently. They also retain heat well, ensuring consistent cooking temperatures.
Additionally, some recipes recommend using a special pan designed for samgyupsal. This type of pan has a groove or channel around the edge that allows the fat to run off and collects it, preventing the meat from becoming too greasy. If you don't have a special pan, you can use a regular frying pan and drain the meat on tongs before serving.
Lastly, the depth of the pan is also a factor to consider. A deeper pan can help contain splatter and prevent grease from spreading onto surrounding surfaces. This is especially useful if you are cooking with a lot of fat or oil.
In summary, when choosing the right pan for cooking samgyupsal, opt for a non-stick pan made of stainless steel or copper with a thick base. Consider the size and depth of the pan to ensure even cooking and contain splatter. If possible, use a special samgyupsal pan with a groove for fat runoff, or simply drain the meat on tongs before serving if using a regular frying pan.
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Preparing side dishes
Samgyupsal is a popular Korean BBQ dish that is usually served with a variety of side dishes and vegetables. Here are some ideas for preparing side dishes to accompany your samgyupsal cooked in a pan:
Blanched Bok Choy with Kimchi Seasoning and Sesame Oil
To prepare this side dish, blanch some bok choy and then marinate it in kimchi seasoning and sesame oil. This side dish can be made ahead of time and stored in the fridge until ready to serve.
Korean Glass Noodles (Japchae)
Korean glass noodles are an excellent side dish to serve with samgyupsal. They add delicious flavour and variety to the meal. You can find recipes for this dish online.
Fresh Vegetables and Leaves
Various types of fresh vegetables and leaves are commonly served as side dishes with samgyupsal. These can include lettuce, perilla leaves, cabbage, cucumbers, mushrooms, and chilli peppers. These vegetables can be used to make vegetable wraps, along with the grilled pork belly and other ingredients.
Dipping Sauces
Preparing different dipping sauces to accompany your samgyupsal can enhance the flavours of the dish. Here are some ideas for dipping sauces:
- Ssamjang: a fermented bean and chilli paste dipping sauce with a unique, slightly sweet and savoury flavour.
- Sesame oil dipping sauce: made by mixing sesame oil with salt, pepper, and sesame seeds.
- Soy sauce: mixed with white vinegar, sugar, and water, with sliced onions added.
Korean Potato Salad, Steamed Egg, and Cucumber Salad
These are some of the most popular Korean side dishes that can be served with samgyupsal.
Korean Soybean Stew (Doenjang Jjigae)
This nourishing stew can be served alongside samgyupsal for a comforting addition to the meal.
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Serving suggestions
Samgyupsal is a popular Korean BBQ dish that is usually cooked and served at the table, making it a great choice for social gatherings and parties. While it is typically grilled, it can also be cooked in a pan. Here are some serving suggestions for this delicious dish:
Side Dishes
Samgyupsal is often served with a variety of side dishes, including vegetables. Blanched bok choy marinated in kimchi seasoning and sesame oil is a popular choice. Other vegetables that can be served alongside include onions, peppers, carrots, broccoli, and mushrooms. You can also add some spice to your vegetables by stir-frying them in the same pan as your samgyupsal, allowing them to absorb the flavours of the meat and its marinade.
Marinades and Sauces
A typical marinade for samgyupsal consists of lemon, oyster sauce, salt, and pepper. You can also create a savoury-sweet marinade by mixing Korean hot pepper paste with garlic, ginger, honey, soy sauce, sesame oil, and toasted sesame seeds. This marinade can also be used as a dipping sauce for the cooked meat. If you're looking for a substitute for the pepper paste, you can use a mixture of paprika, cooking wine, and sugar.
Presentation
Traditionally, samgyupsal is served with a side of lettuce leaves, sesame or shiso leaves, and thinly sliced garlic. To eat, you place a piece of cooked pork on a lettuce leaf, add perilla leaf, garlic, and green onion salad, then fold the lettuce leaf and enjoy.
Customisation
Samgyupsal can be customised to suit your taste preferences. You can adjust the thickness of the pork belly slices, with thinner slices cooking faster and thicker slices resulting in a chewier texture. Additionally, you can choose to use pre-sliced pork belly or opt for a bacon-cut pork belly, which is said to be the ideal cut for this dish.
Remember, samgyupsal is a versatile dish that can be adapted to your liking. Feel free to experiment with different ingredients and serving styles to create a unique dining experience.
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Frequently asked questions
Yes, you can cook Samgyupsal in a pan. It is traditionally grilled, but a non-stick or cast-iron pan will do the trick.
You will need pork belly, gochujang, sesame oil, and salt. You can also add garlic, ginger, honey, soy sauce, and toasted sesame seeds.
First, cut the pork belly into thin slices. Marinate the pork belly with the other ingredients for 20 minutes to 4 hours. Then, heat oil in a non-stick pan and pan-fry the pork belly for 4-5 minutes on each side until cooked through.
Samgyupsal is typically served with vegetables like blanched bok choy, kimchi, onions, peppers, and mushrooms. It can also be served with rice or noodles.
