Okay, here’s my blog post about making Ogyeopsal, written in the style you requested:
Alright, so today I tried to make Ogyeopsal. I’ve seen it on those Korean BBQ shows, and it always looks so darn good. Figured, how hard could it be? Let’s dive in, shall we?
Getting Started
First, I grabbed the main star: pork belly. Now, the butcher didn’t have “Ogyeopsal” cut specifically, and I made sure that what I was buying had all those layers. I just got a big slab of pork belly, skin on. Fingers crossed, right?
Prep Time
Next, I brought the pork belly home and unwrapped it. I patted it dry with some paper towels. The recipe I kinda-sorta followed said to score the skin. Seemed easy enough. I took a sharp knife and made some criss-cross patterns on the skin. Not gonna lie, it felt a bit weird, but hey, I’m committed now.
The Cooking Process
I heated up my biggest, heaviest pan. No fancy grill here, just my trusty old pan. Once it was smoking hot, I slapped that pork belly on, skin-side down. The sizzle was immediate, and the smell? Oh boy, it was already pretty amazing.
I let it cook for a good while on each side. I’m not gonna give you exact times because, honestly, I was just eyeballing it. I wanted that skin to be crispy and the fat to be, you know, rendered out. I flipped it a few times, making sure every part got its turn on the hot surface.
Making The Cut
Once it looked done – and by “done” I mean crispy, golden brown, and smelling like heaven – I took it off the heat. Now, here’s where my scissors came into play. I used them to cut the pork belly into smaller, bite-sized pieces, cutting through the different layers.
The Final Touch (and Taste Test!)
Finally, the moment of truth! I served it up with some lettuce, some ssamjang (that Korean dipping sauce I found), and a bit of kimchi. I might have also cooked some rice, but that’s a story for another day.
I wrapped a piece of the pork belly in a lettuce leaf, added a dab of ssamjang, and popped it in my mouth.
Result? Not bad, not bad at all! The skin was crispy, the meat was juicy, and the flavors were on point. Was it exactly like the restaurant? Maybe not. But hey, for a first try, I’m giving myself a solid pat on the back.
So there you have it, my Ogyeopsal adventure. It was fun, a little messy, and definitely delicious. Would I do it again? Absolutely!
