So for today's lunch we are going to be having Samgyeopsal (삼겹살) and that is a Korean
pork belly that you cook yourself at the table.
It is like really fatty pork, so it is going to be nice and crisp.
Yeah, it kind of reminds me a little bit of Canadian bacon except more thickly sliced.
Bacon for lunch.
Um, but yeah I should also mention if it sounds a little bit windy in here it is because we've
got the AC blasting and there is fans on in every single direction.
The fans are going and the TV is on.
So yeah, that is a sign that it is a really hot day here in Korea.
And guys this is basically your classic Korean barbecue (고기구이).
Ummm, it should be fun.
Our side dishes have also arrived.
Do you want to give us a tour of the table?
Sure, so let's take a look over here.
So we've got some different pickled basically vegetables over here.
And this over here is the garlic.
This is one of my favorite things.
Oh yeah.
One of my favorite things to add to the Korean barbecue.
And I believe this is called manul (마늘) and then we have something called ssamjang
(쌈장) which is a mixture of the red pepper paste, the gochujang (고추장) and the doenjang
(된장) sauce.
So it is kind of like a mixture of the two.
Awesome sauce.
Over here we've got the kimchi (김치) of course.
It looks like we've got some kind of pink radish.
And yeah.
Salad.
We are good to go.
And this over here it looks like crab.
Yeah, and I didn't mention this over here is kind of like a dipping sauce for the samgyeopsal
(삼겹살).
So we're just cooking it now.
It is sizzling.
And it is going to be ready to eat soon.
So they came and helped us out a little bit.
And they basically cut the meat into little pieces so that they can cook a little bit
further and get nice and golden.
Also, I should mention this meat isn't seasoned at all and they didn't add any oil to cook
it either.
I think the idea is just that the fat is going to start melting and that will allow it to
cook.
You know cook in its own fat and give it more flavor.
So yeah, we're just waiting now.
Waiting for it to turn golden and crispy.
I like mine really burnt.
Yeah, me too.
Which is kind of strange because like if I'm eating steak or something else like that I
tend to like it a bit more rare.
Yeah, a bit more raw.
But with Samgyeopsal (삼겹살) I find it tastes optimum when it is like charred a bit.
Yeah, it is so fatty that you kind of want it to be golden and crispy.
Otherwise it is just like chewing fat and I'm not a huge fan of that.
So it is time to start cooking some garlic now that the meat is almost ready.
Yeah, we're at that stage now and I find that it is best just to put it kind of on the periphery
of the grill so it doesn't get in the way of the meat.
So we're just going to start plopping that down.
And with the garlic you have to pay a lot of attention because it can burn quite fast.
So you're going to really want to pay attention to that.
Mmmmmm.
So maybe put half of it on now and then we can put half of it on later.
Okay, so time to make this happen.
Let's assemble your first bite.
It sure is time.
I can't wait for this.
So I'm grabbing my piece of Samgyeopsal (삼겹살), the Korean pork belly and you know what I
am going for a super one here so I'm putting my garlic, my manul on here, a little bit
of ssamjang put that right like that and a little bit some salad.
Wow that is going to be a big bite.
Perfect.
It is going to be a huge bite.
And now I'm going to roll that all up.
Gamsahamnida (감사합니다).
Oh we get jjigae (too.
kimchi jjigae (김치 찌개)?
Ne.
Gamsahamnida (감사합니다).
So now the expert roller is going to turn this into a bite sized ball.
It is all ready just scrunch it up into a ball.
And one shot.
One bomb.
Mmmmm.
Oh man.
That is so good.
It has been ages since I've had Korean bbq and I have to say this place is really nailing
it.
This is the real authentic deal.
We're here in Seoul, Korea now and we're having like just an amazing Samgyeopsal (삼겹살)
experience.
Loving it.
So it is now time for my first bite.
So let's do this right.
I'm going to grab my lettuce (상추쌈) leaf, grab my chopsticks and I want this piece right
here.
This is just looks nice and crispy.
Golden to perfection.
I'm also going to add some rice to mine.
They just brought us some rice.
So maybe like just a bite size.
Yeah, put that in there.
Yeah.
Little bit of this sauce for flavor.
Ssamjang (쌈장).
Some garlic (마늘).
I'm going to be getting lots of kisses tonight, right Sam?
Hahahaha.
Yeah, the nice thing though is that we're going to have equally bad breath.
We'll both have garlic breath.
Yeah.
Some of this pickled stuff.
Okay and that is probably a big enough bite for me.
You're going all out.
That is a huge bite.
That is bigger than mine.
I think this maybe two bites.
Or maybe one.
Yeah, go for two.
I don't want you choking on it here.
Woah!
You did it all.
Mmmmm.
How is that?
Mmmmmm.
A lot of competing flavors.
Mmmmmhmmmm.
Taste the garlic.
You can taste the samgyeopsal (삼겹살), the ssamjang sauce.
That is going to take you a while to chew.
Hahahaha.
So just as you are chewing that I'll point out that we typically, the reason why it is
not busy here right now, is that we typically are coming and filming really early like eleven
thirty before people tend to come in around twelve thirty or one.
And we're doing that so that we kind of have the place to ourselves.
So that was really good.
I really enjoy that first bite.
I think my favorite thing is the whole garlic clove in there.
Like it is not the same as raw garlic, of course, it is nice and golden and it just
gives a nice flavor overall.
I also really enjoy this spicy sauce.
The ssamjang.
It is just so nice when it all mixes together.
And we have a lot left to eat guys.
So it is chow time.
Yeah and you know what the meat was not fatty.
I was expecting it to be a little chewy and greasy but we've been letting it cook for
an extra long time so I think that is the trick.
If you don't like fatty meat.
I think we got a nice cut too.
Yeah, this is good stuff.
Going in for number two.
And you know what if you're not a big fan of spicy sauces, yeah, they also give you
a pretty simple sauce that you can dip your meat in.
You can just pickup your slice of Samgyeopsal (삼겹살), your Korean pork belly, and just
kind of like coat it in this which is kind of like oil and kind of a salt mixture.
Well, I don't know about coating it.
I would have just dipped it a little bit for some salt.
Mmmmm.
That is nice.
How is that?
Yeah.
It enhances the flavor for sure.
Yep.
Mmmhmmm.
Very good.
And in true Korean fashion I think we have some kind of game show happening in the background
on the TV.
Oh wait, no it is a sporting event.
You know what before there was like a Korean drama where everybody was wearing Hanbok (한복).
So pretty cool programming on today.
So aside from all of the meat they also brought us jjigae which is kind of like a soup or
a stew.
Yeah, that was really nice of them.
I think this was complimentary service.
Yeah, so this one has the gimchi.
The cabbage.
It has a little bit of pork as well.
It also has the tofu.
The dubu (두부).
A little bit of everything.
There is the dubu.
So I eat this by grabbing some rice first.
Got some rice here.
And then I dip it in the soup.
Taking it for a swim.
That is my style.
I don't know if that is how you're supposed to do it or not but that is how I roll.
Audrey's special way of eating Korean soup.
Korean stew.
Mmmmm.
Is that tasty?
The meat is super tender.
Super super tender.
Spicy?
Not too spicy.
It is actually mild in comparison to what we've been having.
Also I like to point out we're having purple rice right now.
Normally they just give you plain white rice so this feels a little bit fancy in a way.
So yeah, lovely meal over here.
I'm really enjoying this.
So we've been at it for a while with this meal.
What is our progress update?
So we've finished round one.
We had a tiny bit of Samgyeopsal (삼겹살) left so if you look down here I'll explain
what is going on.
So as you can see here this is the last of the Samgyeopsal (삼겹살).
We have about six pieces.
But what we have done is we've put the Kimchi on here.
Yeah.
And the rest of the garlic.
Lots of garlic going on there.
We've got some tasty bits left to try.
So I think the kimchi has been cooked enough.
Ready to try it.
Oh that is hot.
I bet it is.
It is fresh off of the grill.
Wow.
You know that is very different from having it like raw.
Yeah.
Because it still kind of gets rid a little bit of the spice and it cooks it a bit.
So it just has more of like a little bit less crispy but I don't know it somehow I feel
like it enhances the flavor of it a little bit.
I really do like it grilled as well.
You know what it is kind of hard to concentrate on what you're saying because just behind
you we have some very intense scenes as part of a modern Korean drama.
Hahaha.
I think one of the main characters might be having a flashback to an accident.
Wow.
That deeply affected his life.
And I can't even watch it.
You're the only one who gets a view.
You're missing out here.
Alright, well we cleaned that up.
The grill is empty.
Nothing left on the grill.
Guys that was a glorious Korean barbecue.
Like the best Korean barbecue.
Seriously.
Awesome stuff.
So let's talk about the price point for that.
Okay, so the price point was that was 10,000 per person.
So ten thousand Korean Won.
So it came to twenty thousand Korean Won in total which is 20,000.
And that is roughly about 17 to 18 US dollars right now.
So excellent value.
Yeah and we still have food left over.
Especially the side dishes.
We still have some banchan (반찬) to take care of but we've taken care of the principle
bbq which was the main mission here.