Kim Dae-seok's Grilled Samgyeopsal
Grilled samgyeopsal with slits in the fat, achieving a crispy texture by removing excess oil from the pan
Ingredients needed 3 servings
Recipe
Cooking tips
- Only make slits in the fat side to minimize shrinking of the meat.
- If too much oil accumulates in the pan, gently absorb it using bread or kitchen towel.
- Slice the samgyeopsal uniformly around 1cm thick to ensure even cooking throughout.
Recommended for
- Those concerned about grease splattering and greasiness when grilling samgyeopsal.
- Those who want to recreate the restaurant-style crispy exterior and tender interior at home.
- Those looking to elevate the taste of samgyeopsal with just simple tools and tips.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Solo Cooking God's Galbi-Flavored Grilled Pork Belly
- Solo Cooking God's Soy Sauce Marinated Grilled Pork Belly
- Striker Chef's Apple and Minari Salad with Grilled Pork Belly
- Ttukdak Hyung's Seasoning Samgyeopsal Gui
- Kim Dae-seok's Gochujang-Grilled Pork Belly
- Ttukdak Hyung's Myeongran-jeot Pork Belly Grilled
- Raymon Kim's Tosino Pork Belly Grilled
- Striker Chef Apple Chili Jam Pork Belly
- YOOXICMAN's Charcoal Grilled Pork Belly
- Seungwoo Dad's Crispy Whole Samgyeopsal Grill
