Samgyeopsal
Thick slices of uncured pork belly grilled at the table over charcoal, wrapped in perilla or lettuce leaves with garlic, kimchi, and ssamjang.
Cuisines
Korean
Best for
Dinner
Build a full meal around Samgyeopsal
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 10 min
Total: 30 min
2-3 servings
Ingredients
|
1 pound | Pork belly , sliced |
|
2 cloves | Garlic , sliced |
|
1 tablespoon | Sesame oil |
|
1 tablespoon | Soy sauce |
|
1 teaspoon | Black Pepper , to taste |
|
1 cup | Ssamjang |
|
1 head | Lettuce , leaves separated |
|
1 cup | Kimchi |
|
1 cup | White Rice , cooked |
|
1 tablespoon | Vegetable oil |
Instructions
- 1 In a small bowl, mix the sesame oil, soy sauce, and black pepper to make a marinade.
- 2 Marinate the pork belly slices with the prepared marinade for at least 15 minutes.
- 3 Heat a grill pan or a large skillet over medium-high heat and add the vegetable oil.
- 4 Add the marinated pork belly slices to the pan and cook until browned and crispy on both sides, about 4-5 minutes per side.
- 5 Remove the pork from the pan and let it rest for a few minutes.
- 6 Serve the grilled pork belly with lettuce leaves, ssamjang, kimchi, and cooked white rice.
- 7 To eat, take a lettuce leaf, add a slice of pork, a bit of ssamjang, some kimchi, and a small amount of rice, then wrap it up and enjoy.
Tips
For a more authentic experience, serve with additional banchan (side dishes) like pickled radish or seasoned spinach.