#Auto Roll Pan

삼겹살 데이! 밖에서 구워야 편해요! Samgyupsal(Korean Porkbelly BBQ) Day! Grill outside so you have no mess to clean up! 🎀Kitchen Item Used in my Kitchen are in the 🔗link🔗in my Bio ⬆️⬆️⬆️⬆️ #samgyupsal #koreanbbq #koreanfood #porkbelly #삼겹살

Samgyeopsal (Pork Belly) Roll with Minari 🌿 A unique Korean twist on pork belly! Juicy samgyeopsal rolled with fresh minari (water dropwort), baked until crispy outside and tender inside, and served with a spicy ssamjang mayo sauce. Perfect for BBQ nights, parties, or a delicious Korean-style dinner. Ingredients Pork belly 500 g (17.64 oz) Minari (water dropwort) 200 g (7.05 oz) Cooking oil 1 tbsp Salt 0.5 tbsp Black pepper 0.3 tbsp Sauce Mayonnaise 3 tbsp Ssamjang 2 tbsp Oligodang syrup 1 tbsp Minced Cheongyang chili pepper 2 tbsp Steps Trim thick ends of minari, soak in vinegar water, rinse, and drain. Butterfly pork belly, season with salt and pepper. Place minari on pork belly, roll tightly like kimbap, brush with oil. Skewer to hold, bake at 190°C (375°F) for 30 min. Mix mayo, ssamjang, syrup, and chili for sauce. Slice rolls into bite-size pieces and serve with ssamjang mayo. 💡 Crispy, juicy samgyeopsal with a refreshing herbal kick — surprisingly easy to make at home! #SamgyeopsalRoll #KoreanBBQ #Minari #PorkBellyRoll #Ssamjang

8 different flavors of samgyupsal (pork belly). Got this idea after watching a Youtube video by @seonkyounglongest . I will say however pork belly tastes better unmarinated for me but Eunice liked it.

Samgyupsal at home is fun…until your whole kitchen smells like grease and you’re wiping oil off every surface. So tonight, I kept the flavor but skipped the mess. Cooking it this way lets the juices from the onions and apples slowly melt into the pork, making it incredibly tender and juicy — no water needed. My kids love wrapping it in pickled radish wraps. The grownups go for fresh geotjeori. —————— 🍚Tonight’s Dinner •Waterless Boiled Pork •Ssamjang •Pickled radish wrap •Geotjeori (fresh kimchi) •Rice —————— ✅Waterless Boiled Pork 무수분 수육 <Ingredients> 2.6 lbs pork belly | 삼겹살
2 medium yellow onions, thick sliced | 양파 (두툼하게) 1½ apples, thick sliced | 사과 (두툼하게)
5 green onions | 쪽파 1 cup whole garlic cloves | 통마늘
2 T mirin | 미림
Salt & pepper | 소금, 후추 <Directions> 1. Season the pork belly evenly with salt and pepper. 2. Slice the onions and apples into thick pieces. 3. In a heavy pot, layer in this order:
onions → apples → pork belly → green onions → garlic.
Drizzle in the mirin and close the lid. 4. Cook on high heat for 15 minutes.
Once it starts boiling, reduce the heat to low and cook for 30 minutes. 5. Turn off the heat and let it rest, lid closed, for 10 minutes before slicing and serving.

 <만드는 법> 1. 삼겹살에 소금과 후추를 골고루 뿌려 밑간해 주세요. 2. 양파와 사과를 두툼하게 썰어 주세요. 3. 냄비에
양파 → 사과 → 삼겹살 → 쪽파 → 통마늘
순서로 차곡차곡 올려요.
미림을 넣고 뚜껑을 닫아 주세요. 4. 센 불에서 15분 끓여요. 끓기 시작하면 약불로 줄여 30분 더 익혀요. 5. 불을 끄고 뚜껑을 닫은 채 10분 뜸 들인 후 썰어 주세요. ❇️Ssamjang Sauce 쌈장 소스 <Ingredients> 2 T ssamjang | 쌈장
3 T sesame oil | 참기름  ½ tsp minced garlic | 다진 마늘 
chopped green onions | 다진 파

🥓🔥 March 3 = Samgyeopsal Day (삼겹살데이) 🔥🥓 Will you eat Samgyeopsal today? Because 3/3 sounds like sam-sam… and we celebrate with pork belly, obviously. How to make the perfect ssam (wrap): 🥬 Take lettuce 🥩 Add grilled samgyeopsal 🌱 Green onion+Sprouts salad 🧄 Add garlic + ssamjang 🌶 Kimchi if you like it spicy 👉 Wrap it, one bite, no shame Let’s celebrate properly, 삼겹살 파티 하자 with Flip Korea! 🇰🇷🔥 #SamgyeopsalDay #Samgyeopsal #삼겹살데이 #삼겹살 koreanfood

How to have that extra crispy samgyupsal: Coat your pork belly in cornstarch (or potato starch). We saw this trick from Sung si kyung’s cooking channel and had to try it out. You can coat it before putting on the grill or just sprinkle some on top like I did as you grill. 👩🏻‍🍳 How we enjoy kbbq at home 🥓 - Fresh air makes everything taste better (and saves your house from the smell), so we set up on the balcony. - Coat both sides of the pork belly in cornstarch for that crisp, season with herbal salt or garlic powder and salt. - Have somaek (soju+beer) or soda to cut through the greasiness. - Wrap everything in fresh lettuce with a generous smear of ssamjang and grilled kimchi and garlic - Finish with ramyun but add a tiny splash of fish sauce and an egg Bonus points if you time it with the sunset 🌅💛 #kbbq #porkbelly #koreanfood #삼겹살

**Roll Pan Pre-Order Opens** 📅 **22 Feb Sunday 10AM – 24 Feb Tuesday Midnight** So many of you requested for this — finally bringing in the Roll Pan from Korea at a really good price! To order, just click the link in my main profile bio. All the detailed information is inside the link, you can check everything there. Last time when I do BBQ at home, wah… oil splatter everywhere. Still must stand there flipping the meat non-stop, so tiring right? But after using the Roll Pan, really different. It rotates and cooks by itself — I just leave it there and do my own things. With the patented design, oil hardly splashes, so cleaning up is super easy also. Not only for meat — anything that needs standing there and stirring, this one is perfect. 🔥 Don’t miss it — Sunday 10AM! — ### Spicy Stir-Fried Squid (오징어볶음) I really love my squid stir-fry without too much gravy — the sauce must coat nicely and cling to the squid. Spicy, chewy squid with one bowl of rice and maybe one glass of soju… all the day’s stress just disappear. **Ingredients** * 2 squids (if very big, 1 is enough) * 1 onion * 1 stalk spring onion * 1 green chilli * 1 red chilli * Some cabbage (optional) **Sauce** * 2 tbsp sugar * 3 tbsp chilli powder * 2 tbsp cooking wine * 3 tbsp soy sauce * 1 packet anchovy powder * 1 tbsp minced garlic * Pepper Prepare the sauce first. Slice onion thinly. Slice spring onion and chillies diagonally. Cut squid into bite-size pieces. I score the squid for texture, but you can skip if you want. Heat oil in the pan and stir-fry the squid first. Sometimes squid releases water — if too much, just pour some out. Add vegetables and sauce. Stir-fry until vegetables are slightly crunchy. Finish with 1 tbsp sesame oil and some sesame seeds. So easy right! For me, because I have the Roll Pan, I just put everything inside and let it rotate by itself. No sauce splashing on my clothes, while it’s cooking I can set the table — super fast and convenient. 📅 22 Feb Sunday 10AM — don’t miss ya!

삼겹살 (Samgyeopsal) no sound needed 😂

Some days my husband gets off work late, so he makes sure dinner is prepped for us before I pick up my toddler from daycare. Comment “RECIPE” and I’ll send you the full recipe! Instant Pot Korean Pork Belly Bossam in 30 Minutes Ingredients: • 2 lb pork belly (thick strips) • 2 tbsp soybean paste (doenjang) • 6 cups water • 1 onion • ½ apple • 1 packet instant coffee • 1 tbsp sugar • 1 cinnamon stick • 4 star anise • 3 green onion stalks • 8–10 garlic cloves • 1 small knob ginger, sliced • 1 tsp peppercorns Steps: 1. Press Sauté on your Instant Pot and add 6 cups of water. 2. Add soybean paste and stir until fully dissolved. 3. Add onion, apple, instant coffee, sugar, cinnamon stick, star anise, green onion, ginger, garlic, and peppercorns. 4. Add pork belly strips. 5. Close the lid and cook on High Pressure for 17 minutes. 6. Quick release. Carefully remove the pork and let it cool slightly. 7. Slice and serve with kimchi, guhtjuri, ssamjang, and lettuce wraps For my toddler, I rinsed the pork belly with hot water to remove excess salt, trimmed off most of the fatty parts, and served the meat with rice and boiled tofu. #easymeals#instantpotrecipes#blw#onepotmeal

Samgyeopsal at home 🐽 I also made the onion sauce you usually get at Korean BBQ spots. The rich, fatty pork pairs perfectly with the tangy sauce 👍🏻 おうちでサムギョプサル🐽 お店でよく出てくる玉ねぎソースも作りました。脂たっぷりのサムギョプサルに、酸味の効いたソースがぴったりです👍🏻 집에서 삼겹살🐽 고깃집에서 자주 나오는 양파소스도 만들었어요. 기름진 삼겹살에 새콤한 소스가 딱이에요~ 🧅Onion Sauce for Samgyeopsal （サムギョプサル用 玉ねぎソース／삼겹살 양파소스） - 2 medium onions（玉ねぎ中／양파） - 2 tbsp sugar（砂糖／설탕） - 2 tbsp water（水／물） - 3.5 tbsp soy sauce（醤油／간장） - 3.5 tbsp vinegar（酢／식초） Mix well and let it sit in the fridge for 20-30 minutes before serving. （よく混ぜて20-30分冷蔵庫でなじませる／냉장 20-30분 숙성）

3 Golden Ratios You Need to Know for Korean BBQ Dipping Sauces (PT. 3) - 📍Number 1 – Ssamjang on Crack • 3 parts doenjang (savory, earthy base) • 1 part gochujang (spicy depth) • 1 part minced garlic (punch & aroma) • 1 part plum syrup (sweet balance) • 1 part mayo (creamy kick) • 1 part sesame oil (nutty finish) 📌 Perfect for pork belly, dangerously addictive. 📍Number 2 – The OG Dipping Sauce • 1 part soy sauce (salty, umami base) • 1 part water (lightens intensity) • 1 part vinegar (tangy edge) • 1 part sugar (balances acidity) • 1 part cooking wine (smooth depth) 📌 Top with thinly sliced onions for that authentic Korean BBQ touch. 📍Number 3 – Gochujang Mayo Sauce • 2 parts gochujang (spicy-sweet base) • 1 part sugar (balances heat) • 1 part mayo (creamy texture) • 1 part minced green onion (fresh contrast) 📌 If you’ve got leftover samgyeopsal, add rice and mix it with this sauce, instant bibim magic. These three sauces will instantly level up your Korean BBQ game. Save this post before your next grill session, and elevate it to a kbbq experience - #koreanbbq #koreansauce #goldenratio #bbqsauce #esyfilms #kfood #samgyeopsal #koreanrecipes