Baek Jong-won's Samgyeopsal Pa-muchim
A restaurant-style pa-muchim that tames the greasiness of samgyeopsal with a light gochujang sauce made from gochujang, sugar, and vinegar, enhanced with red pepper powder and sesame oil for a rich, savory finish.
Ingredients needed 2 servings
Recipe
Cooking tips
- When preparing the gochujang sauce, add a little water or mirin to thin it slightly so it spreads evenly without clumping on the green onion shreds.
- Rather than making the sauce overly salty or thick, focus on using red pepper powder to boost the visual appeal—the hallmark of Baek Jong-won’s technique.
- If the green onion shreds are too sharp or spicy, briefly soak them in cold water before draining completely before use.
Recommended for
- Those looking for a spicy-sour side dish to enjoy with grilled samgyeopsal.
- Home cooks who want to recreate the signature glossy, reddish-green onion dish from famous barbecue restaurants.
- Anyone seeking a clean, lump-free toss with minimal seasoning adjustments and smart tips.
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