Comments on: Slow Cooker Pork Belly (Samgyupsal)

By: Jennifer

Jennifer — Mon, 16 Sep 2024 21:11:51 +0000

Instead of doenjang I can use additional salt? Thanks to a soy allergy, doenjang isn’t an option. I have alternatives for soy sauce but have always struggled with gochujang and doenjang.

By: Agnes

Agnes — Wed, 18 Jan 2023 18:55:04 +0000

In reply to Vivian Park. Pork belly is the right cut for authenticity, you can always experiment though

By: Heulwen

Heulwen — Thu, 01 Dec 2022 20:43:32 +0000

Tried a version with a small smoked gammon joint that we happened to have, and it seems to have worked really well! I didn’t put in quite as much salt as the recipe suggests, and even so it was quite salty, but some of that may have been from the joint itself. Instead of searing it in a pan, I put the slow-cooked joint in a small ovenproof dish and baked it in a hot oven, with frequent checking and basting, until the sauce was sticky and the meat was well glazed.

By: Hyosun

Hyosun — Sat, 29 Oct 2022 16:24:29 +0000

In reply to Esther. The word "bossam" refers the boiled pork dish when the meat is enjoyed wrapped in a salted cabbage leaf, traditionally, (or lettuce leaf) with some condiments such as salted shrimp and/or ssamjang. Boiled meat by itself is called suyuk, meaning boiled in water. So boiled pork belly is called samgyupsal suyuk. Here, I just wanted to show another way of cooking and enjoying pork belly, with a sauce drizzled over. Of course you can also enjoy it as bossam with some sort of ssam (wraps).

By: Esther

Esther — Thu, 20 Oct 2022 22:20:29 +0000

Lovely recipe! I think the title and URL accidentally say “samgyupsal” instead of “bossam.” : )

By: Hyosun

Hyosun — Fri, 31 Dec 2021 15:53:11 +0000

In reply to Jason. oh your slow cooker must have higher strength. Just cook less next time.

By: Jason

Jason — Fri, 24 Dec 2021 04:24:22 +0000

I don’t know how you were able to keep the pork belly so shapely. Mine was literally falling apart after the slow cooker. Still tasty though!

By: Jason

Jason — Fri, 24 Dec 2021 04:23:15 +0000

In reply to Vivian Park. I think she mentions in the beginning, that she's used different cuts. I've made this with pork belly and I think I would have preferred less fat in int.

By: Eileen Sico

Eileen Sico — Sat, 27 Feb 2021 13:45:07 +0000

I have learned a lot form your recipes. I have perfected japchae (my hubby thinks its better than restaurant cooking) and have been cooking bibimbap lately but Will Troy this dish for March 3 celebration. I’m sure this is delish. Thank you so much.

By: Hyosun

Hyosun — Sun, 05 Jul 2020 20:21:47 +0000

In reply to Yong. Thank you! Yes I do, but you can remove it if you want.