[ kitchen ] The Perfect Samgyeopsal (Pork Belly) 삼겹살

🥓 The Perfect Samgyeopsal (Pork Belly) for Stir-Fried Ramyeon Trust me, crispy samgyeopsal makes this 10x better Let’s get it right: 🥩 What You Need: Pork belly slices (thick or thin ~your choice!) Oil (just a little, we want that natural pork fat magic) 🥣 Marination Options (choose one!) 🔹 Salt & Pepper (Basic but Gold) → ¼ tsp salt + ¼ tsp black pepper (Balances out the spice from the noodles ) OR 🔹 Savory & Slightly Sweet → 1-2 tbsp oyster sauce + a pinch of seasoning powder (Gives it a rich, mild sweetness ) 🔹 Freestyle It → Want something else? Go for it! But here’s my secret tip: 🚨 KEY STEP: After mixing in the seasonings, add 1 tbsp of cooking oil and massage it into the meat This makes sure everything sticks and cooks evenly! 🌟 DO NOT over-marinate Just 3 minutes is enough Any longer, and the pork won’t crisp up properly --- 🔥 How to Cook: The Right Way Heat up your pan (no extra oil needed, pork belly has enough fat) Keep moving it around (not dancing, just making sure it doesn’t stick) LOL Once golden and crispy on both sides, take it out, slice it up, and toss it back in for a quick re-sear 🚨 DO NOT throw away the pork fat! 🚨 That leftover oil is gold ~we’ll use it for the ramyeon stir-fry sauce later 🌡️ If using frozen pork belly → Let it sit at room temp for 20-30 mins before cooking 🌟 Bonus Tip: If you like garlic or onions, you can add them in But be careful! Burnt garlic = sad-looking dish (but still delicious)