I started a Korean food blog earlier this year but my busy schedule wouldn’t permit me to post regularly. Rather than have a separate blog for Korean food, I’d just add a “korean cooking” category on this blog.

If I’d introduce a non-Korean to Korean foods, one of the dishes that comes to mind would be “samgyeopsal” (삼겹살) which means “three layer skin” or simply unseasoned bacon grilled or seared and wrapped in lettuce leaf.

Samgyeopsal is literally not for those with weak hearts. With all the bacon fats, it’s loaded with bad cholesterol so it shouldn’t be an everyday fare. Koreans eat samgyeopsal with soju (소주), a traditional liquor in green bottles.

To prepare samgyeopsal at home, you’ll need thinly sliced and unseasoned bacon. There are special pans sold in Korea for preparing samgyeopsal however a non-stick pan will do. I prefer to use non-stick woks to prevent the fats from splattering all over my kitchen walls. Fry the bacons until cooked. Remember to drain the fats in between frying.

Wash lettuce leaves (other edible leaves for wrapping will do) well. Add a drop or two of sesame to the last water (optional but it adds more flavor).

If you prefer, you can prepare a dipping sauce for samgyeopsal with a tablespoon of sesame oil, a teaspoon of salt and black pepper. Thinly slice garlic segments. Spoon some seasoned bean paste sauce or ssam jang (쌈장) in a sauce plate.

To eat, put a lettuce leaf on your palm, add the cooked pork belly, garlic and sauce. Add kimchi if you prefer. Wrap and eat.