I was impatient and started splitting away the not-so-completely-defrosted sangyupsal and ended up with thinner strips. I rarely eat this because it’s pork and it makes my entire apartment floor slippery but I think Korean beef and pork along with beef in Pho and Pad Thai is the only beef and pork I will ever be eating.
Once you have tried sangyupsal in a restaurant in South Korea seated in a nice plump pillow with a griller right in the middle of the table with a side of doenjang jee gae, you can’t let it go from your life.














