Fragrant Yuzu Samgyeopsal - salt

Method

• I used tender pork belly this time.
• Slice the pork block from Step 1 vertically into thin slices, maybe about 1.5 - 2 cm.
• Make sure to cleanly cut through the fibers!
• This is the yuzu tea that I used.
• Season both sides of the meat with salt and top with the yuzu tea.
• Use your hands to rub it in.
• Cover with plastic wrap and chill in the refrigerator overnight.
• The next day, the pork will be shiny.
• Grilling techniques straight from the chef!
• Yuzu & Honey Flavored Samgyeopsal..
• Here's the normal recipe.
• "Possam, Korean Samgyeopsal Salted Pork".