There are many things Koreans in U.S. are always missing, but the most wanted item above all is definitely fresh samgyeopsal along with a glass of Soju. This makes Korean who are dying for Korean fresh samgyeopsal and don’t have any Korean store near them to do things they have never done before. They bravely go to any U.S. local grocery store and find the poultry section, and ask a line worker to share leftover ‘pork belly’ they don’t use. Well, sometimes everything is smooth because they know about Korean’s taste already, but you have to take the risk of being embarrassing if they don’t know anything about Korean or samgyeopsal. Believe me, I’ve been there. I know what it’s like.
The closest thing to samgyeopsal I found in US was bacon, as you guess. However, these two seem similar in appearance but different in favor. Both are same pork belly but bacon is cured in salt and smoked whereas samgyeopsal is not. Freshness is the key to samgyeoplsal because it is pure pork belly meat without any additional cooking process or seasoning. That is why fresh samgyeopsal is more expensive than frozen one because you immediately notice the good or the bad when you bite first piece of grilled samgyeopsal.Consequently, dissimilarity between bacon and samgyeopsal makes huge difference in terms of flavor when you cook. Bacon has very strong smoky flavor which can easily overpower other ingredients. Samgyeopsal, on the other hand, is more savory because of its pure meat-driven texture and flavor.
So, I tried to combine the samgyeopsal and Italian pasta. This fusion recipe is inspired by bacon pasta by Food Network Channel. In my opinion, this pasta I am introducing is fit for the people who like light and healthy but flavorful pasta. You never get bored with this recipe!!
Fusion Pasta with Samgyeopsal
Serving for 2
1 pound linguine pasta
½ cup fresh samgyeopsal(pork belly), chopped
2 tablespoons chopped onions
1 carrot, diced
1/2 cup fresh peas (blanched), or 4 ounces frozen peas (you can use edamame
2 tablespoons freshly grated Parmesan
Salt and black pepper
Chopped parsley for garnish
Put past in the pot of boiling salted water. Cook for about 7-8 min. to al dente.
Meanwhile, in a large skillet, cook the samgyeopsal until crispy. Remove and drain with a paper towel. Leave only 1 spoonful oil in the skillet. In the same skillet place the onion and carrot and cook until golden for about 3 min.
Add the drained pasta to the vegi mixture. Add samgyeopsal to the pan along with the peas and 1 tablespoon of cheese. Season with salt and pepper and cook for 1 more min. Garnish with additional 1 tablespoon of cheese and chopped parsley. Serve immediately.