Samgyeopsal (Korean Grilled Pork Belly)
Thick slices of pork belly grilled until crisp and served with lettuce wraps, ssamjang, garlic and rice. A fun, hands-on Korean BBQ classic.
Prep time10 min
Cook time15 min
Total time25 min
Servings4 servings
DifficultyEasy
Ingredients
- 500 g thick pork belly slices
- 1 head of lettuce, leaves separated
- 4 cloves garlic, sliced
- 2 green chilies, sliced
- 2 tbsp ssamjang (or gochujang mixed with miso)
- 1 tbsp sesame oil
- Salt and black pepper
- Cooked rice, to serve
Instructions
- 1Heat a grill pan or heavy skillet until very hot. Cook the pork belly slices until golden and crisp on both sides, seasoning lightly with salt and pepper.
- 2Keep cooked slices warm on the edge of the pan while grilling the garlic slices until lightly browned.
- 3To assemble a wrap, take a lettuce leaf, add a slice of pork, a piece of garlic, a chili slice and a dab of ssamjang.
- 4Fold into a parcel and eat in one bite, with rice on the side.
- 5Serve the sesame oil with salt and pepper as a simple dipping sauce for the pork.
Tips
- Use thick slices of pork belly — thin ones dry out and shrink too much.
- Grill over high heat to render the fat and crisp the edges.
- The classic dipping sauce is just sesame oil, salt and pepper — let the pork shine.
