Korean Samgyeopsal (Grilled Pork Belly)
Ingredientsfor 2
580
Cal
28g
Protein
6g
Carbs
48g
Fat
- 12 lbs thick-sliced pork belly (about 1/3-inch thick)
- 2Salt and black pepper
- 3Sesame oil for brushing
- 4Garlic cloves, halved, for grilling
- 5Green onions for grilling
- 6Kimchi for grilling
- 7Lettuce, perilla (shiso) leaves for wrapping
- 8Ssamjang: 3 tablespoons doenjang, 2 tablespoons gochujang, 1 tablespoon sesame oil, 1 tablespoon sugar, 3 cloves garlic minced, 2 green onions minced
- 9Sliced garlic and chili for serving
Instructions
- 1
Prepare the ssamjang (wrap sauce): combine all ssamjang ingredients and mix well. Taste and adjust — it should be intensely savory, spicy, and slightly sweet. Refrigerate until ready to serve.
- 2
Preheat a grill pan, tabletop grill, or cast iron skillet over very high heat. No oil needed — pork belly has more than enough fat.
- 3
Grill pork belly slices 3–4 minutes per side until deeply browned and caramelized with crispy, rendered fat. Use kitchen shears to cut cooked slices into bite-sized pieces directly on the grill — this is the Korean BBQ tradition.
- 4
While pork cooks, grill halved garlic cloves cut-side down until golden, and grill green onions until charred and softened. Grill kimchi briefly until slightly caramelized.
- 5
To eat: place a piece of pork on a lettuce or perilla leaf. Add grilled garlic, a dab of ssamjang, and optional kimchi or chili. Fold into a parcel and eat in one bite. This communal, interactive cooking style is the heart of Korean BBQ culture.