Korean Samgyeopsal (Grilled Pork Belly)

Samgyeopsal, one of South Korea’s most popular dishes, is more than just grilled pork belly, it’s a social experience, a feast that brings people together.

Known for its rich flavours and succulent texture, Samgyeopsal is a staple at Korean barbecue gatherings, where diners grill the meat themselves and customize every bite with fresh vegetables, sauces, and side dishes. Its simplicity and adaptability have made it a beloved culinary tradition that resonates with food lovers worldwide.

What Is Samgyeopsal?

Samgyeopsal translates to “three layered flesh,” referring to the distinct layers of fat and meat that give pork belly its characteristic texture and flavours. The dish involves thick slices of pork belly, often left unseasoned to highlight the meat’s natural richness.

The grilling process is central to the experience, with the meat cooked on a hot plate or charcoal grill at the table, allowing diners to control the level of crispiness and caramelization.

What makes Samgyeopsal unique is its emphasis on balance and customization. Each piece of grilled pork is typically wrapped in fresh lettuce or perilla leaves, accompanied by slices of garlic, green chili, and a dollop of ssamjang; a savoury, slightly spicy paste made from fermented soybeans and chili. The result is a perfect harmony of smoky, savoury, and refreshing flavours, with a satisfying contrast of textures in every bite.

Ingredients and Taste

The star of Samgyeopsal is, of course, the pork belly. Its high fat content ensures the meat remains juicy and flavourful during grilling, with the rendered fat creating a crispy, golden crust. While some variations involve marinated pork belly, the classic preparation relies on the natural flavours of the meat, allowing the smoky aroma from the grill to shine.

The accompaniments play a crucial role in enhancing the dish’s flavours. Lettuce and perilla leaves provide a fresh, crisp base, while raw garlic and chili slices add a pungent, spicy kick. Ssamjang ties everything together with its deep umami and slightly sweet heat, complementing the richness of the pork.

Side dishes, or banchan, like kimchi, pickled radish, and seasoned spinach, round out the meal, adding layers of tanginess, spice, and texture. Each bite of Samgyeopsal offers a dynamic interplay of flavours, making it as exciting as it is satisfying.

A Taste of History

Samgyeopsal’s popularity in South Korea skyrocketed in the late 20th century as the nation’s economy grew and pork became more accessible to the general population. While grilling meat has long been a part of Korean cuisine, Samgyeopsal emerged as a symbol of casual, communal dining, a way to enjoy good food in a relaxed, interactive setting.

The dish’s rise also reflects South Korea’s love for shared meals and gatherings. Grilling the meat at the table encourages conversation and connection, turning the act of eating into a lively, collective experience. Over time, Samgyeopsal became a cornerstone of Korean barbecue culture, celebrated not only for its flavours but also for the memories it creates.