Korean
Samgyeopsal
Thick slices of pork belly are grilled until crisp-edged and wrapped in lettuce with garlic, green chile, kimchi, and ssamjang. It is a hands-on Korean table meal, best eaten hot from the grill in small, savory wraps.
Ingredients
- Thick-cut skinless pork belly, sliced 1/4 inch thick400g
- Green leaf lettuce or sangchu12 leaves
- Perilla leaves10 leaves
- Baechu kimchi1 cup
- Garlic cloves, thinly sliced6
- Korean green chiles, sliced2
- Cooked short-grain rice2 small bowls
- Doenjang2 tbsp
- Gochujang1 tbsp
- Toasted sesame oil2 tbsp
- Toasted sesame seeds2 tsp
- Minced garlic1 tsp
- Finely chopped scallion1 tbsp
- Honey or rice syrup1 tsp
- Fine sea salt1/2 tsp
Method
- Rinse and dry the lettuce and perilla leaves, then arrange them on a platter with the sliced garlic, green chiles, kimchi, and cooked rice.
- Make ssamjang by mixing the doenjang, gochujang, 1 tablespoon sesame oil, sesame seeds, minced garlic, scallion, and honey until thick and well combined.
- Make the dipping salt by stirring the remaining 1 tablespoon sesame oil with the sea salt in a small dish.
- Heat a Korean grill pan, cast-iron skillet, or tabletop grill over medium-high heat until hot.
- Lay the pork belly slices on the hot surface in a single layer and cook until the bottom is browned and fat begins to render, about 3 to 4 minutes.
- Turn the pork belly and grill the other side until golden, then use kitchen scissors to cut the slices into bite-size pieces.
- Continue turning the pieces until the edges are crisp and the meat is cooked through, about 4 to 6 minutes more.
- If desired, grill some kimchi and garlic briefly in the rendered pork fat until softened and fragrant.
- To eat, place a piece of pork belly in a lettuce or perilla leaf with a little rice, ssamjang, garlic, chile, and kimchi, then wrap and eat in one bite.
Common questions
What can I substitute for perilla leaves if I can’t find them?
Use extra green leaf lettuce, napa cabbage leaves, or shiso leaves if available. Shiso is the closest flavor match. If you skip them, add more kimchi and ssamjang for extra aroma and punch.
How long does it take to cook samgyeopsal at the table?
Plan on about 10 to 15 minutes total once the grill is hot. Pork belly needs roughly 3 to 4 minutes per side, then another 4 to 6 minutes in pieces until crisp-edged and cooked through.
What are the most common mistakes when cooking pork belly for samgyeopsal?
Don’t overcrowd the pan, or the pork will steam instead of crisp. Also avoid low heat, which renders fat slowly and makes the meat greasy. Slice too early and you’ll lose browning before the fat renders.
How should I store leftover pork belly, lettuce, and ssamjang?
Store cooked pork belly separately in an airtight container in the fridge for up to 3 days. Keep lettuce, perilla, and other fresh vegetables wrapped with paper towels. Ssamjang keeps about 1 week refrigerated.
What’s the best way to serve samgyeopsal for a meal?
Serve everything family-style: grilled pork, lettuce, perilla, rice, kimchi, garlic, chiles, ssamjang, and sesame salt. Let each person build ssam wraps with a bite of meat, a little rice, and a dab of sauce.