First Samgyeopsal (Korean Pork Belly BBQ) at Home

February 2011. Last Saturday, we held a Korean BBQ dinner at home for the first time, with the electrical grill that we borrowed from my mom when we back to hometown for CNY 2 weeks ago. It was a belated house warming party for our relocation to Kota Kemuning, a small farewell party for Mr. Park who is return to Korea for good soon, and a welcoming party for Mr. Ryoo, who is Mr. Park's successor on board. Below are some of the basic ingredients needed for home Korean BBQ~  

For BBQ / Grill:

• 1kg of Pork shoulder meat & Pork Belly (Clean the meat with salt water, rinse and dry it, then sprinkle some black pepper on top and keep in fridge for half an hour)
• King oyster mushrooms (thinly slice)
• Enoki mushrooms (removed the roots, washed & drained)

Dipping sauce

• Sesame oil (serve with pinch of salt & black pepper)
• Ssamjang

For the wraps

• Lettuces
• Garlic slices
• Green Onion slices
• Chili pepper (green or red)
• Cut-kimchi
• Seasoned leek or green onion (Pajeori)

Pajeori 파절이
Thinly slice the 300gm green onion or leek, mix well with the following and it is ready.

• 2 Tbsp soy sauce
• 1 Tbsp brown sugar,
• 1 Tbsp sesame oil,
• 1 Tbsp Korean chili flakes (gochugaru),
• 1/2 Tbsp vinegar,
• 1 Tbsp sesame seeds
• 1Tsp minced garlic