HYPEBEAST Eats... Samgyeopsal Sliders by TomEatsJenCooks

Samgyeopsal is pretty common on Korean BBQ menus. It’s basically thick pieces of uncured pork belly. Slap it on the grill and cut it into strips, and then wrap it in a leaf and eat. I was inspired to make these mini samgyeopsal sliders with kimchi jam.

Food & Beverage
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A culture that is no stranger to perfectly grilled meats and other expertly barbecued aliments, Korean cuisine – to many, is one of the most recognizable and enjoyable menus. Aside from the obviously conducive social environment created by fellowshipping around a scalding hot open grill with bottles of Soju flowing, the rich history surrounding each unique dish is something of a delicacy in and of itself. As frequenters to Korean BBQ will tell you, one of the most recognizable items from the menu is the thick strips of unseasoned pork belly otherwise known as samgyeopsal. In its purist form, samgyeopsal represents little more than uncured fatty meat, but under the direction of culinary duo Tom and Jen, the timeless basics takes a turn for the better with HYPEBEAST Eats’ latest feature focusing on Samgyeopsal Sliders.

Having first endeavored on their food journey while based in Brooklyn, New York, the food blogging duo’s story has taken them to London, Hong Kong and now Seoul where they currently reside. If nothing else, the city is an apt location for proper expertise on their creative samgyeopsal rendition. After sufficiently dicing the pork meat and kimchi, then combining it with a hint of honey and spices, the amalgam of goodness is shaped and cooked before being paired with carefully kneaded sesame seed-topped bread. Effectively recreating one of Korea’s most fundamental culinary items, Samgyeopsal Sliders are an example of the creativity that can be infused into even the most traditional and timeless dishes.

Head over to TomEatsJenCooks.com to follow the duo as well as visit some of their other recipes.

Ingredients (Dough)
  1. 01 30g fresh yeast
  2. 02 20g sugar
  3. 03 200ml milk
  4. 04 20g butter
  5. 05 2 eggs
  6. 06 400g flour
  7. 07 10g salt
  8. 08 1 egg for wash
  9. 09 black sesame seeds
Ingredients (Burgers)
  1. 01 400g samgyeopsal or uncured pork belly
  2. 02 1 egg
  3. 03 1 tsp fresh ground black pepper
  4. 04 1 tsp sea salt
  5. 05 1 tsp smoked paprika
  6. 06 1 tsp hickory salt
  7. 07 1 tsp nutmeg
  8. 08 1 tsp dried basil
Ingredients (Kimchi Jam)
  1. 01 Kimchi
  2. 02 Sesame oil
  3. 03 Honey
Ingredients (Garlic Mayo)
  1. 01 Japanese mayonnaise
  2. 02 1 clove of garlic

Step 1
The ingredients.

Top half (left to right, top to bottom): flour, eggs, mayo, garlic, kimchi, sesame oil, honey.

Bottom half (left to right, top to bottom): milk, sugar, yeast, salt, pepper, basil, mustard, samgyeopsal, butter, salt, black sesame seeds, smoked paprika, hickory salt, nutmeg, egg.

Step 2
Mash up the fresh yeast and mix with the sugar. The yeast will eventually collapse into a liquid.

Step 3
Gently heat the milk and then add the butter. Remove from heat and cool slightly, but keep warm.

Step 4
Mix the flour, salt, eggs, yeast mixture, and milk mixture together. Use dough hooks or knead by hand for 10 minutes.

After 10 minutes, the dough should pull away from the bowl, but it will still be somewhat sticky.

Step 5
Turn out the dough on a floured surface and knead only for a few minutes. Place in an oiled bowl, cover, and let rise until double in size. About an hour and 30 minutes.

Step 6
While the dough rises, make the kimchi jam. Dice a decent amount of kimchi.

Step 7
Place in an oiled skillet and cook over low heat.

Step 8
Stir occasionally and monitor the kimchi so it doesn’t burn. The kimchi should reduce in volume and caramelize.

Step 9
Turn off the heat, add a spoonful of honey, and drizzle with sesame oil. Stir until the jam is thick.

Step 10
Chop the samgyeopsal and place in a food processor.

Step 11
Pulse 10-20 times or until the mix is coarse. Be careful not to over process otherwise it’ll turn into a paste.

Step 12
Using your hands, mix samgyeopsal with mustard, egg, salt, pepper, smoked paprika, hickory salt, and dried basil.

Step 13
Form into small burgers, about the size of a flattened golf ball. Place on a greased baking sheet.

Step 14
Turn out the dough and portion for the buns. I wanted mini sliders and portioned about 25g per bun.

Step 15
Gently knead the dough to form a small ball.

Step 16
Place on a greased baking sheet and let rise until double in size. About 30-45 minutes.

Step 17
Brush dough with an egg wash and sprinkle with sesame seeds. Bake for 20 minutes in a 200°C oven.

Step 18
Cook burgers on a charcoal grill. I don’t have one, so I cooked them in the oven on 200°C for 10 minutes. Then finished them under a broiler (oven grill) until the tops are browned.

Step 19
Mix a bit of mayo with ½ clove of grated raw garlic.

Step 20
Slice the buns and spread with garlic mayo.

Step 21
Add burger and top with kimchi jam.

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