Comments on: Samgyupsal Gui (Grilled Pork Belly)

By: Rob

Rob — Wed, 23 Nov 2022 18:44:12 +0000

In reply to Krissy.

So that’s why my building was evacuated

By: Hyosun

Hyosun — Fri, 19 Mar 2021 18:42:59 +0000

In reply to Nathaniel Cody. Of course!

By: Nathaniel Cody

Nathaniel Cody — Thu, 18 Mar 2021 07:48:33 +0000

can we also use this recipe if we use beef? I’ve tried this recipe and it tastes great. I want to try this on other meet. or will the taste change?

By: Hyosun

Hyosun — Thu, 27 Feb 2020 03:09:07 +0000

In reply to Krissy. We normally grill samgyupsal in a pan with a drip hole or tray so the fat/oil can flow down. You can also absorb the fat with a paper towel as you cook so there are less oil to burn. Just being electric doesn't help. Hope this helps.

By: Krissy

Krissy — Mon, 24 Feb 2020 00:48:48 +0000

I tried making samgyupsal once at home over stovetop in a cast iron grill pan. However, my studio apartment became so oily that I spent 2 hours cleaning the whole place and had to do it 2 days in a row! Is it as oily when grilling it over an electric griddle? I am scarred and so afraid of it now. 🙁

By: Hyosun

Hyosun — Sat, 14 Jul 2018 21:16:26 +0000

In reply to Conny. Welcome to Korean Bapsang! Okay I will try!

By: Conny

Conny — Fri, 13 Jul 2018 19:40:22 +0000

안냉하세요 HYOSUN RO씨, I recently discovered your website and am enjoying your recipes! I am also trying to learn Korean and would greatly appreciate your providing the correct spelling in Hangul for the dishes you make and Korean ingredients you use. 감사합니다!

By: Madhulika

Madhulika — Sun, 10 Sep 2017 07:37:15 +0000

I wanted to say a big kamsamnida for this recipe! I tried it out yesterday at lunch for my parents, sister and brother-in-law. A kilo of pork (and my father doesn’t eat much red meat), but there wasn’t a scrap left. It was delicious, thank you so much for this.

By: Precious

Precious — Fri, 12 Aug 2016 15:03:03 +0000

What do you call where you grilled that pork??

By: Andrea

Andrea — Mon, 02 May 2016 19:21:46 +0000

I dated a Korean man for a while, and he made the *best* samgyupsal!

Along with the ingredients you have here, he also grilled mushroom tops, onions, peppers, and kimchi. The mushroom tops are especially good: as they grill, they become filled with their own tasty brothy moisture.

As other people have said, I loved the communal aspect of samgyupsal. He would be in charge of grilling the meat, and the rest of the diners would grill the veggies and garlic — and make wraps for the grill-tender, of course!

This recipe brought back a lot of happy memories. ^_^