Korean Samgyeopsal (Grilled Pork Belly)
Crispy grilled pork belly slices served with lettuce, perilla leaves, ssamjang, garlic, chilies, and kimchi. Eaten wrapped for a bold, savoury bite.
Equipment
- Tabletop grill, stovetop griddle, or outdoor grill
- Tongs
- Kitchen scissors
- Mixing bowls
- Serving platters and small bowls
Ingredients
For the Pork Belly:
- 600 g pork belly slices cut into 1/4-inch thick strips
- 1 tsp sea salt
- 1 tsp ground black pepper
For the Dipping Sauces:
Ssamjang (Spicy Dipping Sauce):
- 2 tbsp gochujang Korean red chili paste
- 1 tbsp doenjang fermented soybean paste
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp honey or sugar
- 1 tbsp finely chopped green onion
Sesame Oil Dip:
- 2 tbsp sesame oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
For Serving:
- 12 –16 fresh perilla leaves
- 12 –16 large lettuce leaves red or green leaf
- 1 cup cooked rice optional
- 1/2 cup kimchi
- 1/2 cup garlic cloves thinly sliced
- 1/2 cup green chilies thinly sliced
- 1/2 cup ssamjang
Instructions
- Prepare the pork belly by patting it dry with paper towels. Lightly season both sides with salt and black pepper. Cover and let it rest at room temperature for 10–15 minutes. This step enhances the natural flavours of the pork and allows even seasoning.
- While the pork belly rests, prepare the ssamjang dipping sauce. In a small bowl, combine gochujang, doenjang, sesame oil, minced garlic, honey, and green onion. Mix thoroughly until smooth. Adjust sweetness or spice levels according to your preference. In another bowl, prepare the sesame oil dip by combining sesame oil, salt, and black pepper.
- Arrange the fresh perilla and lettuce leaves on a platter. Place sliced garlic, green chilies, kimchi, and cooked rice (if using) in separate bowls. This setup allows for easy assembly during the meal.
- Preheat a tabletop grill or stovetop griddle over medium-high heat. If you’re using an outdoor grill, ensure the grates are clean and lightly oiled to prevent sticking. A well heated grill ensures a golden, crispy exterior on the pork belly slices.
- Begin grilling the pork belly slices. Lay them flat on the grill, ensuring they do not overlap. Cook for 2–3 minutes per side, or until the edges are crisp and slightly charred. For extra flavours, add slices of garlic and green chili to the grill and cook alongside the pork.
- Flip the pork belly slices occasionally to achieve even browning. As they cook, use kitchen scissors to cut the strips into bite sized pieces. Cutting the meat on the grill keeps the juices sealed in each piece, enhancing the overall texture.
- Once the pork belly is fully cooked, transfer it to a serving platter. Ensure all sides of the pork are golden and crispy. Serve it immediately to enjoy the best flavours and texture.
- To assemble, take a lettuce or perilla leaf and layer it with a slice of pork belly, a small scoop of ssamjang, grilled garlic, green chili, and a piece of kimchi. Roll the leaf into a small wrap and enjoy. Serve with a side of cold barley tea for a refreshing complement to the rich, savoury flavours.
Nutrition
Serving: 1Calories: 1030kcalCarbohydrates: 34gProtein: 20gFat: 90gSaturated Fat: 31gPolyunsaturated Fat: 13gMonounsaturated Fat: 41gCholesterol: 108mgSodium: 1779mgPotassium: 419mgFiber: 3gSugar: 8gVitamin A: 49IUVitamin C: 10mgCalcium: 52mgIron: 2mg
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