Wednesday night I went out to dinner with some friends to celebrate (or drown our sorrows over, depending on the assignment) our placement announcements. My roommate, Ray, recommended that we try samgyeopsal, which is essentially thickly sliced bacon. Because it has so much more meat as compared to American bacon, it tastes much "porkier" than bacon does.
Like dokgalbi, it is served raw on a hot griddle in the middle of the table along with various vegetables, including onions, garlic, and kimchi. Unlike dokgalbi, it usually has no seasoning. If it does, it is usually something simple like an herb blend with salt. Though it is brought out in long strips, this is only so that it can cook. Part way through the cooking process, the customer may take a provided pair of scissors and cut the meat into more manageable, bite-sized slices.
Again like dokgalbi, the pork should be placed in a cool lettuce leaf with whatever condiments one prefers. This meal is one of the few in Korea where it is appropriate to eat with the hands. It tastes best with soju or another non-fruit alcohol (as most salty foods do), but because the meat is not really spicy, I don't feel that soda would interfere with the taste, and might even add a sweetness to the smokey flavor of the meet. Dokgalbi was my second favorite meal thus far. Samgyeopsal is my first.
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