Samgyeopsal
Samgyeopsal is rich, sizzling pork belly served with crisp lettuce, raw garlic, savory dipping sauces, and punchy kimchi for a balance of fat, heat, and freshness. This version is simple, fast, and ideal for beginners, with all the bold flavor and hands-on fun of a Korean barbecue meal at home.
Ingredients
Grill platter
- 500 gpork belly, sliced into 5-7 mm strips
- 12 large leavesgreen leaf lettuce leaves
- 8 clovesgarlic cloves, thinly sliced
- 1 smallgreen chili, thinly sliced
- 80 gkimchi
Sesame salt dip
- 20 mlsesame oil
- 8 gtoasted sesame seeds
- 2 gfine sea salt
- 1 gblack pepper
Ssamjang-style sauce
- 20 ggochujang
- 20 gdoenjang
- 5 mlsesame oil
- 10 mlwater
Instructions
- 1
Prepare everything before heating the pan: separate and wash the lettuce, then dry it very well so the wraps do not become watery. Slice the garlic and green chili thinly. If the pork belly slices are very long, cut them into bite-size lengths so they cook quickly and are easy to wrap.
- 2
Make the sesame salt dip by mixing the sesame oil, toasted sesame seeds, salt, and black pepper in a small bowl. Stir just before serving so the salt stays evenly distributed.
- 3
In another small bowl, mix the gochujang, doenjang, sesame oil, and water into a thick, spreadable sauce. Add the water a little at a time; the goal is a paste that clings to the pork and lettuce rather than running off.
- 4
Heat a large heavy frying pan or grill pan over medium-high heat for 2-3 minutes. Add the pork belly in a single layer without extra oil; the fat will render quickly. Cook for 3-4 minutes on the first side until browned at the edges, then turn and cook 2-3 minutes more until lightly crisp, fully cooked, and the rendered fat is clear.
- 5
Push the pork belly to one side of the pan. Add the sliced garlic and green chili to a little of the rendered fat and cook for about 30-60 seconds until fragrant and just lightly softened, not browned. Warm the kimchi briefly in the pan for 30 seconds if you like it less cold and more mellow.
- 6
Transfer everything to the table immediately while hot. To eat, place a lettuce leaf in your hand, add a piece of pork belly, a little garlic, optional chili, a dab of ssamjang-style sauce or a dip in sesame salt, and a bit of kimchi, then fold and eat in one bite for the best texture.
Nutrition per serving
Notes
- •For beginner-friendly cooking, use a heavy frying pan instead of a tabletop grill; it gives better control and less splatter.
- •Do not overcrowd the pan. If needed, cook the pork in 2 batches so it browns instead of steams.
- •For a stricter keto version, keep the ssamjang-style sauce light because gochujang contains some sugar; the sesame salt dip is the lowest-carb option.
- •Serve with extra lettuce if you want larger wraps or more freshness against the rich pork.
Background
Samgyeopsal is one of Korea's most beloved grilled pork dishes, centered on thick or sliced pork belly cooked at the table and eaten in ssam, or wraps. It became especially popular in the late 20th century as dining out and social grilling culture expanded, and it remains a classic meal for sharing with friends or family.
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