Dak Gui & Samgyupsal

This dish is very similar to the Japanese chicken teriyaki. The only difference is the ingredients used.  Dak literally means “chicken” in korea while gui means “grilled” thus translating it to grilled chicken. the chicken is marinated in a soy chili sauce and later on thickened to be a side sauce. Grilling the chicken over charcoal would enhance the smokey flavor than simply grilling it over a gas operated griller.

Ingredient	Description	Quantity	Unit
Chicken breast		600	g
Onion	minced	10	g
Garlic clove	minced	5	g
Ginger	minced	5	g
Kikkoman		60	ml
Sugar		40	g
Malt syrup		100	ml
Sesame oil		10	ml
Black pepper		2.5	g

Procedure:

1.) Rinse chicken in cold water. Drain and blot paper towel. Score chicken pieces on both sides with sharp knife, making a few shallow cuts on each piece. 

2.) Combined onion, garlic, ginger, soy sauce, sugar, malt syrup, sesame oil, and black pepper in large bowl.

3.) Rub marinade all over the chicken. Cover and refrigerate for at least 2 and a half hour.

4.) Grill chicken over medium-heat until cooked through, about 30 to 40 minutes, turning occasionally. 

The meaning of Samgyupsal is 3 layered pork, it describes the 3 layers that are visible in thinly sliced pork. When served in Korean restaurants, it is usually grilled on your table and they grill it in front of you and serve you chili sauce, lettuce, raw garlic, perilla leaves, kimchi etc.


Eating Samgyupsal:
1.) Grill it
2.) Cut it in smaller pieces
3.) Wrap it in lettuce then dip it in the sauce
4.) Yummy!


Ingredients:
680g Pork belly
20g Ginger, sliced diagonally
1.25 L Water
Seasoning Paste:
15g Peanut, ground fine in food processor
5g Ginger, crushed
5 mL Bagoong
Garnish:
1 piece Egg, separated
10 ml Corn oil
10g Dried shiitake mushroom soaked, drained, sliced thin
15g Tenga ng daga or woodear mushrooms soaked, drained, sliced thin
50g Cucumber long, julienne
5g Siling labuyo, cut into very thin diagonal slices



Procedures:

1.) To prepare the pork, rinse it in cold water and drain. Using a butcher's twine, wind it firmly 3 times around each slab and tie. This is to make sure that your pork remains flat during cooking.
2.) Put the pork and ginger in water into a large pan Bring to a boil and cover. Cook over moderate heat for over one (1) hour, which is enough to tenderize the meat. Remove the meat; cool for 10 minutes. Discard the ginger and broth.
3.) To prepare the seasoning paste, mash the peanuts, ginger and salted baby shrimp together. Set aside. The paste has a lightly salted, ginger nut-like flavor.
4.) To prepare the garnishes, lightly beat the white and yolk separately with a little salt. Heat a non stick skillet with 1 teaspoon of the oil, and add the egg white, swirling it around. Fry over low heat for a few seconds, then turn it over carefully and fry for a few seconds more, enough to set the omelette. Remove and set aside. Do the same for the egg yolk. When the omelettes are cool, cut into 3 inches length, 1/8 wide.
5.) Stir fry the mushroom slices in the other 1 teaspoon oil over moderate heat for about ½ minute. This will evaporate some liquid and add flavor. Do the same for the mushrooms. Set both aside separately.
6.) To assemble, remove the string from the pork slabs. With a sharp knife, carefully cut through lengthwise separating the meat and fat layers, but leave the 3 layers in position. Then cut ¼ inch wide almost all the way through the slab but leaving it still held together.
7.) Cover the top of the pork with the seasoning paste. Push the white and yellow omelette slices in between the meat slices, but not enough to conceal them; they should be visible. Do this for all of the meat. Add a few slices of mushroom, tenga ng daga, cucumber, and chilli to the top and between slices, all the time arranging alternate colors of white, yellow, green.
8.) Steam the garnished and seasoned pork slab over moderate heat for 5 minutes. The fat and skin layers are left in place but ultimately discarded.
9.) Serve warm.

-Robin Escuadra and Nikko Matute