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  • (chopping sounds)

  • (intro music)

  • Hi everybody!

  • Today, let's cook pork belly!

  • Grilled pork belly, in Korean: 'samgyeopsal-gui'.

  • Samgyeopsal-gui is a very popular dish in Korea.

  • The best thing about this dish is that you can cook at the table

  • and eating with your friends.

  • Everybody can share their story,

  • and the fun and the drinking.

  • A lot of laughing.

  • Grilling alone and eating alone is kind of sad, you need friends, human

  • M : being- J : Hey.

  • M: Uh oh, J : A human being! M : Oh my God! (laughs) J : I'm back!

  • J : I heard that cooking alone was sad.

  • M: Yeah.

  • M : You know last time, you and I, we made the ramyeon video?

  • J : Yeah.

  • M : Oh, many people, my viewers, looove you.

  • J : I'm so glad I read all the comments and I was very happy to read all of them.

  • M : Did you read some comments? J : Mhm, I read all of them.

  • M : What is it, by the way?

  • J : I brought some soju.

  • M : That's cool, so today we are going to grill some pork. J : Yeah, I've heard and

  • J : and I also got us some tea, corn-soaked tea.

  • J : I don't know what this actually. M : This is corn beard

  • J : Corn bea-- Oohh. M : Yes, corn tea and then you know, corn has beards and this is really nutty tea.

  • M : Good good. J : A nutty tea? M : How did you know that? J : I guessed.

  • M : Ooohh, that's... great. So, oksusu suyeom-cha. J : (laughs)

  • J : Oksusu suyeon-cha.

  • M : Suyeom-cha.

  • J : Suyeom-cha.

  • M : Okay.

  • J : Alright~

  • M : I'm going to put it back in the refrigerator,

  • and then let's start making some green onion salad.

  • J : Awesome

  • M : Okay.

  • J : Alright. M : Yeah.

  • J : Hey! Here are our green onions!

  • M : Yeah.

  • J : Did you know these are one of my favorite vegetables?

  • M : Oh yeah? J : Mhm.

  • M : Three inches, first, cut this way.

  • M : And then...

  • J : Down the middle? M : Mhm.

  • Kind of a little difficult, eh? But...

  • So we are going to...

  • Shred like this.

  • M : Like that. J : Okay. M : Yeah.

  • And then I'm going to add this in the water.

  • This water, because to remove the spiciness.

  • J : Yes, absolutely.

  • M : So today, I'm making for four servings.

  • J : Four servings? M : Mhm. J : Alright.

  • M : Jimmy, are you ready to eat for three servings?

  • J : I'm ready to eat as many servings as you need me to. M : (laughs)

  • M : How is it going with your 'Feast of Fiction', your channel?

  • J : 'Feast of Fiction is going great so far, M : Oh my God. J : we just started again, new kitchen.

  • M : Oh yeah? J : Lots of new recipes, yeah.

  • M : So fun.

  • J : Yeah, I love to cook. M : I'm- I'm your big fan.

  • J : Aww, I'm your big fan. M : Oh, thanks.

  • J : My mom's also your big fan.

  • M : I want to see your mom. J : Yeah. M : Your mom makes kimchi also, eh?

  • J : Yeah, she loves kimchi and she makes great kimchi and she watches your videos for more inspiration.

  • M : That's cool. J : Yeah.

  • M : We soaked this around five minutes, J : Okay.

  • M : and then I'm going to rinse this out

  • and drain.

  • J : Gotcha. M : See you soon.

  • J : See you soon.

  • M : Soy sauce.

  • Sugar.

  • Sesame seeds.

  • Lots of sesame seeds.

  • This is hot pepper flakes.

  • J : Hot pepper flakes. M : Mhm, and sesame oil.

  • Meanwhile, I'm going to prepare this

  • for the ssamjang dipping sauce.

  • J : Ooo, nice, I love dipping sauces.

  • M : Yeah.

  • J : That's the secret to Korean barbeque, it's making sure you have dipping sauces.

  • M : Okay, green onion and garlic.

  • Fermented sobean paste, eh? J : Nice.

  • M : This is hot pepper paste.

  • And then,

  • sugar.

  • Sesame seeds.

  • Lots of sesame oil.

  • J : Mixin'! M : (laughs)

  • J : Put it in here.

  • M : So [if] you guys are vegetarian, so use mushrooms.

  • M : This mushroom is so good. J : This is a mushroom? M : Yeah yeah.

  • J : This is so crazy! M : The texture is like meat.

  • Like samgyeopsal, bitesize, eh?

  • J : Uh huh. M : Yeah.

  • J : Here you go. M : Salad sauce,

  • J : Oohhh. M : let's put it here.

  • J : Oooohhhh. M : Mhm, yeah.

  • This grill plate is a little curved,

  • so you see the holes here,

  • so when you grill the pork fat. J : Right, so food come out.

  • M : Pork fat is going through this hole and then into this tray.

  • J : Gotcha, so it's like a rain gutter, M : Yeah.

  • J : but for pork fat. M : Actually... (laughs)

  • Any pan you can use, but you'll need to pour out pork fat.

  • M : Pork fat not good to eat. J : No, don't eat pork fat.

  • M : Let's

  • cook.

  • J : Wooo! Fire! M : (laughs)

  • [ 3 pounds pre-cut pork belly ]

  • J : Maangchi, what are these? They're so pretty.

  • M : This is perilla leaves, you can taste it. J : Oh, thank you. M : (laughs)

  • Mmm.

  • J : Oooh, okay.

  • M : You like it? J : Yeah, mhm.

  • M : Yeah, you just remembered tasting this? J : Yeah yeah.

  • M : Sesame oil, to give a little flavor. J : Oh nice. M : Yeah, like this.

  • Okay, here you go,

  • J : Alright! M : This is J & M : lettuce.

  • J : Should I flip one, this guy, over, maybe?

  • M : No, I think we gotta wait until bottom part is a little like crispy.

  • J : Crispy, okay. M : Yeah.

  • M : Just like bacon.

  • Mushroom, also.

  • J : Oh nice. M : Mhm.

  • M : Not yet.

  • J : This one, maybe. Yeah. Yeah? M : Mhm, good good.

  • So, onion too.

  • J : This garlic looks- M : Is it done?

  • J : Yeah, it looks about done. M : Ooo, garlic good.

  • (laughs)

  • Yeah, we can eat actually, so, yeah, if this is too large...

  • Cut.

  • J : Cut it in half? M : Mhm mhm.

  • Scissors are perfect.

  • So, okay, this.

  • Make a small bite,

  • and

  • in one bite you'll have to eat. (laughs) J : In one bite?

  • M : Is it fan? (laughs) J : Yeah, I'm gonna fan myself off, it's gettin' hot in here.

  • M : Ooooo

  • J : Hey, come on smoke,

  • M : And then, let's eat. J : quit it.

  • J : Okay. M : So...

  • Small piece.

  • J : Small piece like this? M : Mhm, yeah.

  • And then ssamjang.

  • dipping sauce. J : Dipping sauce.

  • M: And then you want onion,

  • I like to eat onion cooked.

  • J : A little bit of onion.

  • M : And, this we made, green onion salad.

  • J : Green onion salad. M : Mhm.

  • J : And that's it? M : Yeah, and then wrap this, make the nice pouch.

  • J : All in one? M : Yeah. Jimmy.

  • J & M : Cheers.

  • M : Mmmm.

  • [

  • Mmm!

  • J : Mmm!

  • Mmm!

  • So good! M : Delicious!

  • Mm! J : Mm!

  • [ Belly's on fire! : ) ]

  • J : Every part of that was delicious. M : Oh my God, so delicious, mmm.

  • J : I don't wanna cook anymore, just wanna eat these!

  • [ Kongnamul muchim (soybean sprout side dish) ]

  • [ Sigeumchi namul (Spinach side dish) ]

  • J : Oh, so good,

  • M : Mmm. J : I need something to drink.

  • M : You want some soju, or just barley tea, either corn tea?

  • J : We have to drink soju. M : Okay.

  • J & M : Cheers!

  • J : Keonbae?

  • M : Geonbae.

  • J : Geonbae.

  • M : Everybody, cheers!

  • J : Cheers!

  • M : Ah. J : Ahh.

  • M : This way you can have a party, isn't really fun?

  • J : Wow, that's a good way to start a Saturday off. M : Wow!

  • I never know that you drank soju so quickly like that, J : (laughs) M : huh?

  • Now you know, gotta party~ M : Oh my. J : Yea-- nonono.

  • M : I'll give you some rice J : (gasps) My favorite part! Rice! M : (laughs)

  • After samgyeopsal barbeque,

  • J : Mhm.

  • M : we always finish with rice and stew, and some, a few more side dish like this.

  • This is perfect kind of party food. J : Yeah.

  • M : Have some more. J : Mm, thank you thank you.

  • J & M : Enjoy the recipe!

  • J & M : See you next time!

  • J : Bye. M : Bye~~

(chopping sounds)

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