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Pork belly sliced to the thickness Korean barbecue actually wants. Samgyeopsal lives or dies on the cut: too thin and the fat renders away to nothing before the meat colours; too thick and the outside chars while the inside is still soft and raw. These are cut in the middle of that range, with even layers of fat and lean running through each slice.
Clean-tasting pork with no gamey note, so it takes the garlic, the ssamjang and the kimchi without fighting them.
Why Choose This Cut?
How To Cook It:
The Full Set-Up:
Lettuce or perilla leaves to wrap, ssamjang, sliced raw garlic grilled alongside the meat, kimchi cooked on the same plate until it caramelises, and rice. Build the wrap, eat it in one bite. That is the whole idea.
Cooking Note:
Start on a properly hot plate and do not move the slices around. One turn is all they need — constant flipping is why home samgyeopsal ends up pale and chewy.
Thawing:
Thaw in the refrigerator (0-4°C). Cook pork through. Use within 1-2 days of thawing.
Storage:
Keep frozen at -18°C. Do not refreeze once thawed.
Korean barbecue at home, and the only hard part is the washing up. Order now.
五花肉切成韩式烤肉真正需要的那个厚度。三层肉（삼겹살）成败全在切片：太薄，油脂还没上色就化光了；太厚，外面焦了里面还是生的。这一批切在中间那个区间，每一片肥瘦层次分明。
猪肉味道干净，没有猪骚味，所以蒜片、包饭酱与泡菜放上去，是相互成就，而不是互相打架。
为什么选择这个切法？
怎么烤：
完整的吃法：
生菜或紫苏叶用来包，包饭酱，蒜片跟肉一起烤，泡菜也放上同一个盘烤到焦香，再来一碗饭。包好，一口吃掉。整套的重点就在这里。
烹调提醒：
烤盘要够热再下肉，下去之后别一直翻动。翻一次就够了——家里烤三层肉之所以颜色苍白又发韧，多半就是翻太勤。
解冻建议：
请置于冷藏室（0-4°C）解冻。猪肉请彻底烤熟，解冻后1-2天内食用完毕。
保存方式：
-18°C冷冻保存。解冻后请勿再次冷冻。
在家吃韩式烤肉，唯一麻烦的只剩洗碗。立即订购。