Boiling the noodles and slicing the vegetables is simple, but many people buy premade spicy sauce.

I dislike the chemical smell of acetic acid in commercial products, so I make my own. (Due to the significant price difference between vinegar and acetic acid, many commercial products use acetic acid instead of vinegar.)

I prepare it in advance with gochujang (red chili paste), corn syrup, coke (Coke?😦 Yeah for easy caramel flavor & carbonation), sugar, crushed garlic, sesame seeds, sesame oil, vinegar, lemon, etc and use it as needed.

Samgyeopsal, the soul food of South Koreans, pairs exceptionally well with spicy dishes. So, if you grill it a little and eat it together, it's fantastic!

Samgyeopsal comes from the pork belly section and is similar to thickly sliced non-smoked & non-seasoned bacon.

In my country, it is so beloved that samgyeopsal is the most expensive part of the pig, sometimes even more expensive than US beef sirloin.

I've heard the shocking news that this pork belly section is often discarded in other countries because it's not commonly consumed!😱

When Koreans heard this: "They.. throw away this blessed part..?😨 Hey, we'll cover the shipping costs, would you please throw away in South Korea??"

It's such a common food that even Muslims living in South Korea eat samgyeopsal. (We're not forcing them to eat it.🙄)

Maybe, thanks to the time difference with the Middle East, they seem to eat it when their God is sleeping.😋

#cookstr