Korean cooking forum topics:
Interesting post on this good little blog on Korea, "Send Me To Korea"
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.
Here’s the restaurant’s website:
(franchise opportunities availaible :))
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.
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