Had this samgyeopsal-style pig skin (돼지껍데기) for dinner last night, and it’s one of my favorites! The texture is perfect – super chewy with just the right amount of fatty richness that melts in your mouth.
I love dipping it in bean powder (konggaru) for that sweet, nutty contrast or hairtail fish gut sauce (galchisokjeot) for spicy, salty umami. Both combos bring out the best flavors!
Anyone else have a favorite way to eat pig skin BBQ?😋
