Not Just the Same Ssamjang Every Time!
A sizzling, deliciously grilled thick slice of Samgyeopsal paired with a glass of soju and beer is an amazing fatigue reliever. When you place a piece of Samgyeopsal and garlic on a lettuce leaf topped with perilla leaves and take a big bite, the day's fatigue magically disappears.
And here, there is someone who eats Samgyeopsal once a week under the excuse of washing away fatigue even though they are not very tired. Having eaten Samgyeopsal often, they also know many fantastic sauce combinations. Now, the editor who has mastered the art of enjoying Samgyeopsal deliciously reveals some special sauces recommended just for you.
Foodie’s recommendation! The perfect Samgyeopsal cooking method is here♥
Soybean Powder
Soybean powder is commonly eaten with pork skin, but it also goes well with Samgyeopsal. When you dip the crispy grilled Samgyeopsal into soybean powder, the greasy taste is reduced, and the natural nutty flavor of the pork doubles. You can create your own sauce by mixing ssamjang (fermented soybean paste) and soybean powder to your liking, or try dipping Samgyeopsal in oil sauce and soybean powder and eating it with garlic or scallion salad. You will be surprised by the rich flavor spreading in your mouth!
Wasabi
If you tend to put down your chopsticks after only a few pieces of Samgyeopsal because of the greasiness, we recommend trying it with wasabi. Wasabi suppresses the greasy taste of pork and enhances its umami. Placing a small amount of wasabi on a well-grilled piece of Samgyeopsal lets you experience a level of sophistication you’ve never tasted before. Unlike the spiciness of ssamjang, the sharp, pungent kick of wasabi removes the pork’s gamey smell and offers a clean taste.
Curry Powder
If you want to enjoy Samgyeopsal in a more special way, prepare some curry powder. Adding slightly spicy curry powder makes the usual Samgyeopsal feel like an exotic dish. The harmony with thinly sliced garlic grilled in the meat’s fat is perfect, as the fragrant curry enhances your appetite without overpowering the original flavors. Mixing a little herb powder into the curry will give you an even deeper flavor, so keep that in mind.
Anchovy Fish Sauce
Meljeot (fermented anchovy sauce) is commonly seen in Jeju Island’s meat restaurants. You can achieve a similar taste using anchovy fish sauce, which is easy to find nearby. Add red pepper powder and Cheongyang chili peppers to the anchovy fish sauce according to your preference, then place the sauce bowl on the grill to warm it while eating. The unique aroma of anchovy fish sauce, which you can’t find in other sauces, pairs fantastically with pork, so we highly recommend trying it.
Enjoy Samgyeopsal in a new way!
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