📝 About This Recipe
Samgyeopsal is more than just a meal; it is a beloved South Korean social ritual centered around thick, succulent slices of pork belly grilled to golden perfection. This dish celebrates the harmony of textures, from the crispy exterior of the meat to the refreshing crunch of chilled lettuce wraps. Combined with the nutty depth of toasted sesame oil and the pungent kick of fermented soybean paste, it offers a masterclass in balanced East Asian flavors.
🥗 Ingredients
The Star Ingredient
- 2 pounds Pork Belly (high quality, skin-off, sliced into 1/4 inch thick strips)
Ssamjang (Dipping Sauce)
- 4 tablespoons Doenjang (Fermented Soybean Paste)
- 1 tablespoon Gochujang (Korean Chili Paste) (adjust for heat preference)
- 1 clove Garlic (minced)
- 1 stalk Green Onion (finely chopped)
- 2 teaspoons Honey or Sugar
- 1 tablespoon Toasted Sesame Oil
Gireumjang (Sesame Salt Dip)
- 3 tablespoons Toasted Sesame Oil
- 1 teaspoon Sea Salt (flaky or fine)
- 1/2 teaspoon Black Pepper (freshly cracked)
For the Wraps & Grilling
- 2 heads Red Leaf Lettuce (washed and dried)
- 12-15 pieces Perilla Leaves (optional, for earthy aroma)
- 10 cloves Garlic (thinly sliced)
- 3 pieces Green Chili Peppers (sliced diagonally)
- 1 cup Kimchi (aged/sour kimchi works best for grilling)
- 1 medium Onion (sliced into rings)
- 2 pieces King Oyster Mushrooms (sliced lengthwise)
👨🍳 Instructions
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1
Prepare the meat by patting the pork belly strips dry with paper towels; this ensures a better sear. If the strips are too long for your grill, cut them into manageable 6-inch lengths.
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2
Make the Ssamjang: In a small bowl, combine the doenjang, gochujang, minced garlic, chopped green onion, honey, and 1 tablespoon of sesame oil. Mix until smooth and set aside.
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3
Make the Gireumjang: In another small individual dipping bowl, mix the sea salt, black pepper, and 3 tablespoons of sesame oil.
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4
Prepare the vegetables: Wash the lettuce and perilla leaves thoroughly and spin dry. Arrange them on a large platter along with the sliced garlic, chilies, and onions.
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5
Preheat your grill. If using a tabletop butane grill (traditional), set it to medium-high heat. If using a cast-iron skillet or indoor grill pan, ensure it is smoking hot before starting.
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6
Place the pork belly strips onto the hot grill surface. Do not overcrowd the pan; leave space for the fat to render out.
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7
While the meat is cooking, place the sliced garlic, onions, and mushrooms on the edges of the grill where the pork fat will naturally flow. This seasons the vegetables beautifully.
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8
Add the kimchi to a corner of the grill. Grilling kimchi in the pork fat mellows its acidity and creates a deep, caramelized flavor.
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9
Cook the pork for 3-4 minutes on the first side until it is deeply browned and crispy. Flip the strips using tongs.
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10
Once both sides are golden, use kitchen shears to cut the pork strips into bite-sized pieces (about 1-inch wide) directly on the grill.
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11
Continue to toss the bite-sized pieces for another 1-2 minutes until the fat is rendered and the edges are slightly charred.
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12
To serve, take a lettuce leaf, place a perilla leaf on top, add a piece of pork dipped in the sesame salt, a dollop of ssamjang, a slice of grilled garlic, and some grilled kimchi.
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13
Fold the leaf into a neat parcel and eat it in one single bite to experience the full explosion of flavors.
💡 Chef's Tips
Always use kitchen shears to cut the meat; it is the traditional way and allows for even cooking after the initial sear. If you find the pork belly too fatty, add more sliced onions or scallion salad (Pajori) to help cut through the richness. Don't wash the kimchi before grilling; the juice is essential for the caramelization process. Ensure your grill is slanted or has a way to drain excess fat, but keep enough on the surface to 'fry' the garlic and kimchi. For the best texture, look for 'thick-cut' pork belly at an Asian grocer, which is usually around 6-8mm thick.
🍽️ Serving Suggestions
Serve with chilled Soju or a crisp Korean lager to cleanse the palate between bites. Pair with a side of Doenjang Jjigae (Soybean Paste Stew) for a warm, comforting finish. Include a bowl of steamed white rice or 'Purple Rice' (multigrain) to make the meal more filling. Offer a side of Pickled Radish Paper (Ssam-mu) for a sweet and tangy crunch. Finish the meal by making 'Bokkeumbap' (fried rice) on the grill using the leftover bits of meat, kimchi, and oil.