Despite some malls already opening to serve the public, it’s still arguably scary to go outside—which means there will still no be dining out at your favorite restaurant with loved ones. Sadly, this also means that we won’t be grilling samgyupsal with friends any time soon.
However, you can still enjoy the taste of samgyupsal with a DIY Korean barbeque party at home! Read on to know the specific cuts of meat and ingredients you’ll need on your next grocery run!
This is the cut used for the staple samgyupsal at your favorite Korean Barbecue place. Samgyupsal directly translates to pork belly. Just cut the slab into 1/4 inch thick slices to get the authentic samgyupsal feel.
Commonly known as chadeolbaegi, it is a fatty cut of beef that takes a shorter time to cook. Ask the staff to cut the beef brisket into thin strips to make cooking time shorter. Don’t forget to put it in the freezer once you get home so the fats wouldn’t melt before you get to grill it!
If you prefer bacon-like cuts, you might want to get yourself beef belly slices at the grocery. Known as usamgyeop, this bacon-like cut will cook faster than other meat cuts.
If thicker cuts are your go-to, pick up a couple grams of sirloin or ribeye steak cuts. However, it takes a longer time to cook and it’s a bit more expensive than other cuts.
For side dishes, make sure to get these ingredients:
- Lettuce (for wrapping)
- Kimchi (ready-to-eat bottled kimchi is available at most groceries)
- Sweet potato noodles, sesame oil, beef strips, carrots, garlic, soy sauce, white sugar, salt and pepper, onion, spinach, and mushrooms (for japchae/chapchae—recipe here)
- Baby potatoes, garlic, soy sauce, sugar, sesame oil, sesame seeds (for gamja jorim or Korean braised potatoes—recipe here)
- Sprouts and scallions (for kongnamul muchim or soybean sprouts—recipe here)