KACIA Fermented Dinner, Part 4 - Memoir of Samgyupsal

Five Layered Pork Belly, Kimchi, Black Garlic 

Wine Pairing:  Makgeolli, Rice Wine (Which by the way, was very horchata-ish.) 

Samgyeopsal (삼겹살; Korean pronunciation: [samɡjʌp̚sal]) is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat (similar to uncuredbacon). The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners’ table.^[1] Usually diners grill the meat themselves and eat directly from a grill. It is often dipped into a spicy pepper paste.

(source: wikipedia.org)

If any dish showcased the fermentation side of things, this would be it.  It had black garlic, and four other types of kimchi.  Paired nicely with the rice wine with the acidity contrasting with the heaviness of the rice wine.