Samgyeopsal Recipe
Korean · Main course · 30 min total
Samgyeopsal is a popular Korean BBQ dish featuring thick, fatty slices of pork belly grilled at the table and eaten wrapped in lettuce with garlic, ssamjang, and other accompaniments.
15
min prep
min prep
15
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1.5 lbs (680g) pork belly, skin removed, sliced into 1/4-inch thick pieces
- 8 cloves garlic, thinly sliced
- 4 green onions, cut into 2-inch pieces
- 1 jalapeño or serrano pepper, sliced (optional)
- 1 head red leaf or butter lettuce, leaves separated and washed
- 1 cup ssamjang (Korean dipping sauce)
- 1 cup kimchi, chopped
- 2 tablespoons sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Pat the pork belly slices dry with paper towels and season lightly with salt and pepper.
- Heat a large skillet or grill pan over medium-high heat. Add the pork belly slices in a single layer (cook in batches if needed).
- Cook for 3-4 minutes per side, until golden brown and crispy on the edges. The fat should render and the meat should be cooked through.
- While the pork cooks, prepare the accompaniments: arrange lettuce leaves, sliced garlic, green onions, pepper slices, ssamjang, and kimchi on a serving platter.
- Transfer cooked pork to a serving plate and drizzle with sesame oil.
- To serve, take a lettuce leaf, add a piece of pork, a dab of ssamjang, and some garlic, green onion, pepper, and kimchi. Wrap and eat in one bite.
Tips
- For best results, use pork belly with a good ratio of fat to meat (about 50:50).
- If you don't have a tabletop grill, a cast-iron skillet works well.
- Leftover pork can be stored in the fridge for up to 3 days and reheated in a hot skillet.
- Ssamjang can be found in Korean grocery stores or made by mixing doenjang, gochujang, sesame oil, garlic, and green onion.
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