(intro music)

Hi everybody!

Today, let's cook pork belly!

Grilled pork belly, in Korean: 'samgyeopsal-gui'.

Samgyeopsal-gui is a very popular dish in Korea.

The best thing about this dish is that you can cook at the table

and eating with your friends.

Everybody can share their story,

and the fun and the drinking.

A lot of laughing.

Grilling alone and eating alone is kind of sad, you need friends, human

M : being- J : Hey.

M: Uh oh, J : A human being! M : Oh my God! (laughs) J : I'm back!

J : I heard that cooking alone was sad.

M: Yeah.

M : You know last time, you and I, we made the ramyeon video?

J : Yeah.

M : Oh, many people, my viewers, looove you.

J : I'm so glad I read all the comments and I was very happy to read all of them.

M : Did you read some comments? J : Mhm, I read all of them.

M : What is it, by the way?

J : I brought some soju.

M : That's cool, so today we are going to grill some pork. J : Yeah, I've heard and

J : and I also got us some tea, corn-soaked tea.

J : I don't know what this actually. M : This is corn beard

J : Corn bea-- Oohh. M : Yes, corn tea and then you know, corn has beards and this is really nutty tea.

M : Good good. J : A nutty tea? M : How did you know that? J : I guessed.

M : Ooohh, that's... great. So, oksusu suyeom-cha. J : (laughs)

J : Oksusu suyeon-cha.

M : Suyeom-cha.

J : Suyeom-cha.

M : Okay.

J : Alright~

M : I'm going to put it back in the refrigerator,

and then let's start making some green onion salad.

J : Awesome

M : Okay.

J : Alright. M : Yeah.

J : Hey! Here are our green onions!

M : Yeah.

J : Did you know these are one of my favorite vegetables?

M : Oh yeah? J : Mhm.

M : Three inches, first, cut this way.

M : And then...

J : Down the middle? M : Mhm.

Kind of a little difficult, eh? But...

So we are going to...

Shred like this.

M : Like that. J : Okay. M : Yeah.

And then I'm going to add this in the water.

This water, because to remove the spiciness.

J : Yes, absolutely.

M : So today, I'm making for four servings.

J : Four servings? M : Mhm. J : Alright.

M : Jimmy, are you ready to eat for three servings?

J : I'm ready to eat as many servings as you need me to. M : (laughs)

M : How is it going with your 'Feast of Fiction', your channel?

J : 'Feast of Fiction is going great so far, M : Oh my God. J : we just started again, new kitchen.

M : Oh yeah? J : Lots of new recipes, yeah.

M : So fun.

J : Yeah, I love to cook. M : I'm- I'm your big fan.

J : Aww, I'm your big fan. M : Oh, thanks.

J : My mom's also your big fan.

M : I want to see your mom. J : Yeah. M : Your mom makes kimchi also, eh?

J : Yeah, she loves kimchi and she makes great kimchi and she watches your videos for more inspiration.

M : That's cool. J : Yeah.

M : We soaked this around five minutes, J : Okay.

M : and then I'm going to rinse this out

and drain.

J : Gotcha. M : See you soon.

J : See you soon.

M : Soy sauce.

Sugar.

Sesame seeds.

Lots of sesame seeds.

This is hot pepper flakes.

J : Hot pepper flakes. M : Mhm, and sesame oil.

Meanwhile, I'm going to prepare this

for the ssamjang dipping sauce.

J : Ooo, nice, I love dipping sauces.

M : Yeah.

J : That's the secret to Korean barbeque, it's making sure you have dipping sauces.

M : Okay, green onion and garlic.

Fermented sobean paste, eh? J : Nice.

M : This is hot pepper paste.

And then,

sugar.

Sesame seeds.

Lots of sesame oil.

J : Mixin'! M : (laughs)

J : Put it in here.

M : So [if] you guys are vegetarian, so use mushrooms.

M : This mushroom is so good. J : This is a mushroom? M : Yeah yeah.

J : This is so crazy! M : The texture is like meat.

Like samgyeopsal, bitesize, eh?

J : Uh huh. M : Yeah.

J : Here you go. M : Salad sauce,

J : Oohhh. M : let's put it here.

J : Oooohhhh. M : Mhm, yeah.

This grill plate is a little curved,

so you see the holes here,

so when you grill the pork fat. J : Right, so food come out.

M : Pork fat is going through this hole and then into this tray.

J : Gotcha, so it's like a rain gutter, M : Yeah.

J : but for pork fat. M : Actually... (laughs)

Any pan you can use, but you'll need to pour out pork fat.

M : Pork fat not good to eat. J : No, don't eat pork fat.

M : Let's

cook.

J : Wooo! Fire! M : (laughs)

[ 3 pounds pre-cut pork belly ]

J : Maangchi, what are these? They're so pretty.

M : This is perilla leaves, you can taste it. J : Oh, thank you. M : (laughs)

Mmm.

J : Oooh, okay.

M : You like it? J : Yeah, mhm.

M : Yeah, you just remembered tasting this? J : Yeah yeah.

M : Sesame oil, to give a little flavor. J : Oh nice. M : Yeah, like this.

Okay, here you go,

J : Alright! M : This is J & M : lettuce.

J : Should I flip one, this guy, over, maybe?

M : No, I think we gotta wait until bottom part is a little like crispy.

J : Crispy, okay. M : Yeah.

M : Just like bacon.

Mushroom, also.

J : Oh nice. M : Mhm.

M : Not yet.

J : This one, maybe. Yeah. Yeah? M : Mhm, good good.

So, onion too.

J : This garlic looks- M : Is it done?

J : Yeah, it looks about done. M : Ooo, garlic good.

(laughs)

Yeah, we can eat actually, so, yeah, if this is too large...

Cut.

J : Cut it in half? M : Mhm mhm.

Scissors are perfect.

So, okay, this.

Make a small bite,

and

in one bite you'll have to eat. (laughs) J : In one bite?

M : Is it fan? (laughs) J : Yeah, I'm gonna fan myself off, it's gettin' hot in here.

M : Ooooo

J : Hey, come on smoke,

M : And then, let's eat. J : quit it.

J : Okay. M : So...

Small piece.

J : Small piece like this? M : Mhm, yeah.

And then ssamjang.

dipping sauce. J : Dipping sauce.

M: And then you want onion,

I like to eat onion cooked.

J : A little bit of onion.

M : And, this we made, green onion salad.

J : Green onion salad. M : Mhm.

J : And that's it? M : Yeah, and then wrap this, make the nice pouch.

J : All in one? M : Yeah. Jimmy.

J & M : Cheers.

M : Mmmm.

[

Mmm!

J : Mmm!

Mmm!

So good! M : Delicious!

Mm! J : Mm!

[ Belly's on fire! : ) ]

J : Every part of that was delicious. M : Oh my God, so delicious, mmm.

J : I don't wanna cook anymore, just wanna eat these!

[ Kongnamul muchim (soybean sprout side dish) ]

[ Sigeumchi namul (Spinach side dish) ]

J : Oh, so good,

M : Mmm. J : I need something to drink.

M : You want some soju, or just barley tea, either corn tea?

J : We have to drink soju. M : Okay.

J & M : Cheers!

J : Keonbae?

M : Geonbae.

J : Geonbae.

M : Everybody, cheers!

J : Cheers!

M : Ah. J : Ahh.

M : This way you can have a party, isn't really fun?

J : Wow, that's a good way to start a Saturday off. M : Wow!

I never know that you drank soju so quickly like that, J : (laughs) M : huh?

Now you know, gotta party~ M : Oh my. J : Yea-- nonono.

M : I'll give you some rice J : (gasps) My favorite part! Rice! M : (laughs)

After samgyeopsal barbeque,

J : Mhm.

M : we always finish with rice and stew, and some, a few more side dish like this.

This is perfect kind of party food. J : Yeah.

M : Have some more. J : Mm, thank you thank you.

J & M : Enjoy the recipe!

J & M : See you next time!

J : Bye. M : Bye~~