Slice the pork belly into 1-2 cm thick strips. Prepare the ssamjang sauce by mixing all the sauce ingredients in a small bowl. Also, prepare a small bowl with sesame oil, salt, and pepper for dipping.
Samgyeopsal (Korean Grilled Pork Belly)
- Total time - 30 minutes
- Preparation - 10 minutes
- Cooking time - 20 minutes
- Servings: 4
- Country: Korea
The key to authentic Samgyeopsal is using thick-cut, fatty pork belly. The meat is traditionally not seasoned beforehand because its main flavor comes from the grilling process and the subsequent wrapping. The preparation is simple, making it perfect for a shared meal with family and friends.
Ingredients
Main Ingredients
- 1 kg pork belly, thick-cut (about 1-2 cm)
For the Ssamjang Sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon doenjang (fermented soybean paste)
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 0.5 teaspoon sugar
For Wrapping and Side Dishes
- fresh lettuce leaves (red leaf, romaine, or perilla)
- garlic cloves, thinly sliced
- green chili peppers, sliced into rounds
- kimchi
- steamed rice
- sesame oil with salt and pepper for dipping
Instructions
Step 1: Prepare the meat and sauce
Step 2: Grilling
Heat a griddle (or a large skillet) over medium-high heat. Cook the meat without adding any oil, as its own fat will render. Grill the pork until it is golden brown and crispy on both sides. As the long strips cook, you can use kitchen scissors to cut them into smaller, bite-sized pieces.
Step 3: Serving
Serve the hot grilled meat immediately. On the table, arrange the lettuce leaves, sauces, raw garlic, chili peppers, and kimchi.
Step 4: How to eat Samgyeopsal
Take a lettuce or perilla leaf and place a piece of meat on it. Add a bit of ssamjang sauce, a slice of garlic, and a piece of kimchi. Wrap the leaf around the contents and eat the entire parcel in one bite. This way, you can enjoy all the flavors and textures at once.