Choi Kang-rok's Samgyeopsal Salad

Cooking tips 💡

• It's best to use thinly sliced pork belly (1mm thick) where the balance of lean meat and fat provides the ideal chewiness.
• If there's any water left on the lettuce, the sauce will slide off and taste bland, so it's crucial to completely dry it with a salad spinner.
• Do not immerse the blanched pork belly in ice water, as this will shock and harden the meat, making it tough. Let it cool naturally.
• Although it requires more effort, grating the onion by hand on a grater, instead of using a blender, is essential for achieving the proper flavor and texture of the sauce.

Recommended for 🙋

• ⭐Those who want a lean, tender meat dish instead of the greasy taste of grilled pork belly.
• ⭐Those who want to enjoy a light meal with crunchy vegetables and tender thinly sliced pork belly with a sweet and sour sauce.
• ⭐Those who want to experience the non-tough, moist texture of meat using Chef Choi Kang-rok's signature residual heat cooking method.