📝 About This Recipe
Samgyeopsal, literally meaning 'three-layered flesh,' is the soul of Korean social dining, featuring thick slices of pork belly grilled to a perfect crisp. This dish celebrates the harmony between rich, rendered fat and the fresh, punchy crunch of lettuce wraps and spicy scallion salad. It is an interactive culinary ritual that transforms a simple meal into a fragrant, smoky, and deeply satisfying feast.
🥗 Ingredients
The Star Protein
- 2 pounds Pork Belly (high quality, skin-on or off, sliced 1/4 inch thick)
Ssamjang Dipping Sauce
- 3 tablespoons Doenjang (Fermented Soybean Paste)
- 1 tablespoon Gochujang (Korean Chili Paste)
- 1 clove Garlic (minced)
- 1 teaspoon Honey or Sugar
- 2 teaspoons Toasted Sesame Oil
- 1 teaspoon Toasted Sesame Seeds
Sesame Salt Dip (Gireumjang)
- 2 tablespoons Toasted Sesame Oil
- 1/2 teaspoon Sea Salt (fine grain)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Wraps and Aromatics
- 2 heads Red Leaf Lettuce (washed and dried)
- 10-15 pieces Perilla Leaves (optional but highly recommended)
- 10 cloves Garlic (thinly sliced for grilling)
- 2-3 pieces Green Chilies (sliced into rounds)
- 1 cup Kimchi (well-fermented, for grilling)
- 1 medium Yellow Onion (sliced into thick rings)
👨🍳 Instructions
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1
Prepare the pork belly by slicing it into 1/4 inch thick strips if not already pre-sliced. Pat the meat dry with paper towels to ensure a better sear.
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2
Create the Ssamjang by combining the doenjang, gochujang, minced garlic, honey, sesame oil, and sesame seeds in a small bowl. Stir until smooth and set aside.
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3
Prepare the Gireumjang by mixing the sesame oil, sea salt, and black pepper in a separate small dipping bowl.
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4
Wash the lettuce and perilla leaves thoroughly under cold water. Spin them dry or pat with towels; moisture on the leaves will dilute the flavors of the wrap.
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5
Slice the garlic cloves, onions, and green chilies. Arrange them on a platter alongside the cleaned leaves and the aged kimchi.
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6
Heat a heavy-bottomed cast iron grill pan or an electric Korean BBQ grill over medium-high heat. If using a traditional grill, ensure it is slightly tilted to allow fat to drain.
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7
Once the pan is smoking slightly, lay the pork belly strips down in a single layer. Do not crowd the pan; work in batches if necessary.
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8
Place the sliced onions, garlic, and the kimchi on the lower part of the grill so they can cook in the rendered pork fat.
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9
Grill the pork for 3-4 minutes on the first side until it is deeply golden brown and crispy. Flip the slices over.
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10
Cook the second side for another 2-3 minutes. Use kitchen shears to cut the long strips into bite-sized pieces (about 1 inch wide) once they are mostly cooked through.
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11
Continue to toss the pork pieces and the aromatics on the grill for another 1-2 minutes until the fat is translucent and the edges are slightly charred.
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12
Transfer the cooked pork and grilled vegetables to a serving plate, or keep them on the edge of the grill on low heat to stay warm while eating.
💡 Chef's Tips
Always use high-quality, fresh pork belly; frozen meat releases too much water and won't sear properly. Don't flip the meat too often; let it develop a crust on one side before turning to lock in the juices. Grilling the kimchi in the pork fat is essential—it caramelizes the sugars and mellows the acidity. If you find the pork belly too fatty, add a splash of rice wine or ginger juice to the meat 10 minutes before grilling to neutralize the scent. Use kitchen shears for cutting the meat; it is the traditional and most efficient way to get uniform bite-sized pieces.
🍽️ Serving Suggestions
Serve with a chilled bottle of Soju or a light Korean lager to cut through the richness of the pork. Pair with a side of 'Pajeori' (spicy scallion salad) for a sharp, fresh contrast. Include a bowl of steamed white rice and a hot 'Doenjang Jjigae' (soybean paste stew) to complete the meal. Always assemble the 'Ssam' (wrap) with a leaf, a piece of pork dipped in oil, a dab of ssamjang, and a piece of grilled garlic. Offer pickled radish slices (Danmuji or Ssam-mu) to provide a sweet and sour palate cleanser between bites.