kumaxx on "Beehive samgyeopsal"

kumaxx — Mon, 26 Oct 2009 21:14:13 +0000

i think i had those. you get real meat chunks instead of slices which i prefer. as i remember, they also had a breaded kind of samgyobsal. basically meat in flour and some seasoning i think. i supposed, it was to make the meat crispier... i didn't taste a difference because i like to leave the meat a little bit longer on the grill. i less and less like those thinny slices... if i want to eat meat, i want to bite into something, so chunks is a must. there are so many great houses in korea which put their own twist on samgyobsal.

stanford on "Beehive samgyeopsal"

stanford — Mon, 26 Oct 2009 14:52:13 +0000

Interesting post on this good little blog on Korea, "Send Me To Korea" <a href="http://sendmetokorea.blogspot.com/2009/10/bee-hive-samgyeopsal.html" rel="nofollow">http://sendmetokorea.blogspot.com/2009/10/bee-hive-samgyeopsal.html</a> He says he found this latest twist on samgyeopsal in a place called 벌집 삼겹살 ("beehive samgyeopsal") which seems to be named such because the samgyeopsal is cut thick, then carved on one side with a honeycomb pattern. I'm going to forgive this blogger for suggesting that samgyeopsal is perhaps not a Korean dish "because it's basically just sliced meat that is grilled or roasted on a pan," (!) because this sounds like a really interesting twist on one of my fave dishes. Here's the restaurant's website: <a href="http://bulzip.co.kr/" rel="nofollow">http://bulzip.co.kr/</a> (franchise opportunities availaible :))

Maangchi's Korean food and cooking forum » Topic: Beehive samgyeopsal

kumaxx on "Beehive samgyeopsal"

stanford on "Beehive samgyeopsal"