QiMeal
Galmegisal
Galmegisal · ready in 20 min · 4 servings · 360 kcal per serving · easy · 6 ingredients
A Korean barbecue classic built around pork skirt, grilled simply with salt so the cut stays tender, juicy, and deeply savory.
- Prep
- 12 min
- Cook
- 8 min
- Total
- 20 min
- Serves
- 4
- kcal
- 360
- Difficulty
- easy
Ingredients · 4 servings
- 600 gPork skirt, trimmed
- 6 gSalt
- 2 tbspSesame oil
- 3 cloveGarlic, thinly sliced
- 2 stalkGreen onion, cut into short lengths
- ½ tspBlack pepper, ground
Equipment
grill, tongs, knife, cutting board, mixing bowl, small dish, measuring spoon, grill brush, spoon, paper towel, serving plate
Instructions
- Mise en place
Gather pork skirt, salt, garlic, green onion, sesame oil, black pepper, tongs, knife, board, bowl, small dish, and grill. · 5 min
What to look for: All ingredients are measured and the tools are within reach.
- Heat grill
Heat a clean grill or grill pan over high heat, oil the grate lightly, and wait until the surface is shimmering hot. · 5 min
What to look for: The grate looks hot and a faint shimmer appears on the oiled surface.
- Mix sesame dip
Stir sesame oil, 2 g salt, and black pepper in a small dish until the grains settle into a glossy dipping sauce. · 2 min
What to look for: The oil is glossy with visible seasoning at the bottom.
- Season pork
Pat the pork skirt dry, cut any thick strip into even pieces, and season both sides with the remaining salt just before grilling. · 4 min
What to look for: The pork surface looks dry and lightly salted.
- Grill pork
Grill the pork skirt for 2 to 3 minutes per side, turning once, until browned at the edges and juicy in the center. · 6 min
When it is done: The pork reaches 63°C / 145°F in the thickest piece and rests juicy with faint pink allowed.
- Char aromatics
Place garlic and green onion on the hot grate for 1 to 2 minutes, turning until lightly charred and fragrant. · 2 min
What to look for: The garlic edges are golden and the green onion is lightly blistered.
- Serve hot
Serve the hot pork with charred garlic, green onion, and the sesame oil dip, letting diners dip each bite while it is still juicy. · 2 min
What to look for: The pork is hot, glossy, and ready beside the aromatic dip.
Nutrition (per serving)
| kcal | 360 |
|---|---|
| Protein | 30 g |
| Carbohydrates | 1 g |
| of which sugars | 0 g |
| Fat | 26 g |
| of which saturated | 8 g |
| Fibre | 0 g |
| Sodium | 690 mg |
Nutri-ScoreC
Allergens
Contains: sesame
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Warm gently in a covered skillet with a splash of water until steaming and at least 74°C / 165°F.
Ingredient substitutions
Salt
- Soy sauce: Use only as a dip seasoning, not as a marinade, to keep the grilled pork simple.
Sesame oil
- Vegetable oil: The dip will lose the toasted sesame aroma but still carries salt and pepper.
Garlic
- Green onion: Use extra green onion on the grill for a sweeter aromatic bite.
Green onion
- Garlic: Use a small amount because garlic is sharper and less sweet than grilled green onion.
Black pepper
- Salt: Use less salt in the dip if pepper is unavailable.
