Dish

Ogyeopsal

Five-Layered Pork Belly

Ogyeopsal is a dish made from thick slices of pork belly that are grilled or pan-fried. The meat is usually marinated in a mixture of soy sauce, garlic, sugar, and sesame oil before cooking. The dish is typically served with lettuce leaves, sliced garlic, and ssamjang (a spicy dipping sauce). Ogyeopsal is a rich and flavorful dish that is popular in Korean barbecue restaurants. It is often enjoyed with a cold beer or soju.

Asian cuisine› East Asian cuisine› Korean cuisine

Meat Dish› Pork Dish

Origins and history

Ogyeopsal has been a popular dish in Korea for many years. It is believed to have originated during the Joseon Dynasty (1392-1910), when pork was a popular meat among the upper classes. The dish became more widely available in the 20th century, as pork became more affordable for the general population.

Dietary considerations

Ogyeopsal is not suitable for vegetarians or vegans. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of ogyeopsal, depending on the marinade and cooking method used. Some recipes call for a sweet and spicy marinade, while others use a more savory marinade. Some cooks prefer to grill the pork belly over charcoal, while others prefer to pan-fry it. Some recipes also call for the addition of vegetables, such as onions or mushrooms.

Presentation and garnishing

Ogyeopsal is typically served on a large platter, with the pork belly slices arranged in a circular pattern. The lettuce leaves, garlic, and ssamjang are served on separate plates. The dish is often garnished with sliced green onions and sesame seeds.

Tips & Tricks

To ensure that the pork belly is cooked evenly, it is important to slice it into thick, even slices. It is also important to marinate the meat for at least a few hours before cooking, to ensure that it is flavorful and tender.

Side-dishes

Ogyeopsal is often served with a variety of side dishes, including kimchi, pickled vegetables, and rice. It is also commonly served with lettuce leaves, which are used to wrap the pork belly and other ingredients.

Drink pairings

Ogyeopsal is often enjoyed with a cold beer or soju, a traditional Korean alcoholic beverage. Some people also enjoy it with makgeolli, a sweet rice wine.