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Fishead soup
Joined: 24 Jun 2007
Location: Korea
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 Posted: Wed May 05, 2010 10:38 pm Post subject: Sam gyup sal on a western style Barbeque. |
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The other day I had Samgyup Sal cooked on a western style Barbeque.
It's awesome so much better than the black stone or the gas range. The meat is really crispy and light. While on a gas cooked oven it's fatty and sloppy. |
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Senior
Joined: 31 Jan 2010
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| Posted: Wed May 05, 2010 10:43 pm Post subject: |
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| Gas sucks. Hot coals all the way. |
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murmanjake
Joined: 21 Oct 2008
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| Posted: Thu May 06, 2010 6:45 am Post subject: |
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| Senior wrote: |
| Gas sucks. Hot coals all the way. |
amen to that. |
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Leafs42084
Joined: 31 May 2009
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| Posted: Thu May 06, 2010 6:58 am Post subject: |
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I tried it on a grill back home before, and then I realized why koreans make it on a dripping plate...
the meat is really fatty and when you grill it, a lot of the fat comes off.... and if its over a BBQ, it flames a ridiculous amount and just burns your food. Was my one and only attempt at samgyupsal on a grill |
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murmanjake
Joined: 21 Oct 2008
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| Posted: Thu May 06, 2010 7:07 am Post subject: |
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| They grill it over coals here. Flames up, but rarely. Don't know how they accomplish that though... |
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danxtptrnrth
Joined: 15 Apr 2010
Location: Boeun, South Korea
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| Posted: Thu May 06, 2010 7:59 pm Post subject: |
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| Samgyupsal or galbi is alway better over coals. With samgyupsal, if your grill is flaming really bad just put a little bit of water on the coals to cool them down. Not too much or you'll drown the coals, but just enough to get the flames to subside. |
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Adam Carolla
Joined: 26 Feb 2010
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| Posted: Fri May 07, 2010 2:58 am Post subject: |
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| George Foreman Grill. They've done studies, you know. 60% of the time it works, every time. |
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eamo
Joined: 08 Mar 2003
Location: Shepherd's Bush, 1964.
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| Posted: Fri May 07, 2010 3:46 am Post subject: |
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| Leafs42084 wrote: |
I tried it on a grill back home before, and then I realized why koreans make it on a dripping plate...
the meat is really fatty and when you grill it, a lot of the fat comes off.... and if its over a BBQ, it flames a ridiculous amount and just burns your food. Was my one and only attempt at samgyupsal on a grill |
Yep. Grilling such a fatty meat as samgyupsal over charcoal is a flamefest....no good......the sloping hot plate is the best method for SGS........some people love how the SGS grease drips into the kimchi at the bottom of the plate...... |
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Senior
Joined: 31 Jan 2010
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| Posted: Fri May 07, 2010 5:44 am Post subject: |
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| eamo wrote: |
| Leafs42084 wrote: |
I tried it on a grill back home before, and then I realized why koreans make it on a dripping plate...
the meat is really fatty and when you grill it, a lot of the fat comes off.... and if its over a BBQ, it flames a ridiculous amount and just burns your food. Was my one and only attempt at samgyupsal on a grill |
Yep. Grilling such a fatty meat as samgyupsal over charcoal is a flamefest....no good......the sloping hot plate is the best method for SGS........some people love how the SGS grease drips into the kimchi at the bottom of the plate...... |
This is my favorite method. It's usually employed in slightly more scummy joints. The ones with barrels for tables. |
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