Ogyeopsal – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
South Korea Servings: Serves 4
South Korea Servings: Serves 4Ogyeopsal, a mouth-watering meat dish from South Korea, features thick slices of pork belly with an additional fifth layer of skin that offers a unique texture and flavor. Originating from the vibrant Korean BBQ dining culture, it emphasizes the fusion of taste and experience where the sizzling sound of meat on a tabletop grill meets the savory blend of traditional Korean spices and marinades. This dish is celebrated for its rich flavors and communal eating style, making it a popular choice for gatherings and feasts.
Ingredients
- Pork belly with skin – 2 lbs / 900 g
- Soy sauce – 1/4 cup / 60 ml
- Sesame oil – 2 tbsp / 30 ml
- Minced garlic – 4 cloves / 20 g
- Gochujang (Korean chili paste) – 2 tbsp / 36 g
- Honey – 2 tbsp / 30 ml
- Rice vinegar – 1 tbsp / 15 ml
- Spring onions – 4, chopped
- Black pepper – 1 tsp / 2 g
Instructions
- Slice the pork belly into thick strips, ensuring the skin layer remains intact.
- In a bowl, mix soy sauce, sesame oil, minced garlic, gochujang, honey, rice vinegar, and black pepper to create a marinade.
- Add pork belly strips to the marinade, ensuring every piece is well-coated. Let it marinate for at least 30 minutes, but preferably 2 hours, in the refrigerator.
- Preheat a grill or grill pan over medium high heat. Add the pork belly slices and cook for 4-5 minutes on each side until golden brown and crispy.
- Plate the pork belly and garnish with chopped spring onions before serving.
Substitutions
- Pork belly -> Beef short ribs
- Soy sauce -> Tamari for gluten-free
- Gochujang -> Sriracha sauce
Enhancements in the Next Evolution
- Add a marinade resting time of overnight for more intense flavors.
- Include grated ginger in the marinade for additional warmth and spice.
- Serve with fresh lettuce leaves and ssamjang for traditional Korean wrapping style.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
