Gochujang-marinated samgyeopsal

Although it may sound extremely Korean and you may assume this dish is familiar to most Koreans, as a Korean myself, I never had the chance to try it until a few years ago. The rich, nutty flavour of samgyeopsal paired with the spiciness and saltiness of gochujang is something you can always reach for when you have no idea what to have for dinner. Here's the recipe:

Ingredients

• 01300–400g samgyeopsal
• 02150g onion
• 031 Tbsp gochugaru (Korean chili powder)
• 041 Tbsp gochujang
• 051 Tbsp soy sauce
• 061 Tbsp sugar
• 071 Tbsp cooking sweetener (oligodang) or honey
• 081 Tbsp cooking alcohol (mirim or cheongju)
• 091 Tbsp minced garlic
• 101 Tbsp chamgireum (sesame oil)

Procedure

• 01Score your samgyeopsal in a honeycomb pattern.
• 02Cut it into 3–4 cm segments and put them in a bowl.
• 03Add everything else to the same bowl and mix thoroughly.
• 04Cover the bowl with a lid or plastic wrap and let it sit in the fridge for at least 30 minutes.
• 05Whenever you're ready, cook over low to medium heat and enjoy!

Consuming it within 3 days is recommended.

This dish pairs with anything — rice, noodles, or even gimbap — which is what makes it special.