The best way of eating samgyeopsal for me is to dip it in sesame oil and salt and wrap it in a ssam (usually lettuce but better with perilla leaves) with some rice and 파절이 (Pa Jeori or scallon salad). The sweet, sour and savoury combination of flavours is mouth-watering good.

It's really hard to go wrong with samgyeopsal, provided you don't overcook it (which makes it tough). Sikdang (which means restaurant in Korean) brings their samgyeopsal to the next level with fresh, house-made panchan. Their scallion salad and other side dishes were delicious on both on their own and together with other dishes.

P.S.A. it is on the @eatigo_sg
app! Don't say I bojio.

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