Samgyeopsal represents the heart of Korean social dining, where the communal experience of grilling pork belly brings people together around the table. This beloved dish, whose name literally means “three-layer flesh” referring to the meat’s visible striations, has become synonymous with Korean BBQ culture. In Korea, gathering to enjoy Korean Grilled Pork Belly is more than just a meal – it’s a social event that promotes connection and conversation.
What makes samgyeopsal particularly special is its beautiful simplicity, where quality pork belly is grilled without marinade to showcase its natural flavors. The art lies not in complex seasonings but in the grilling technique and the variety of accompanying sauces and vegetables that allow each diner to create their perfect bite. This dish exemplifies the interactive nature of Korean dining, where each person becomes both cook and curator of their meal.
In modern Korean dining, samgyeopsal continues to reign as the ultimate social food, equally popular among young friends gathering after work and families celebrating special occasions. Whether enjoyed at traditional Korean BBQ restaurants or prepared at home, the ritual of grilling, wrapping, and sharing Korean Grilled Pork Belly remains a cornerstone of Korean food culture.
Why You’ll Love This Recipe
- Interactive dining experience
- No marinating required
- Customizable wraps
- Perfect for gatherings
- Authentic Korean flavors
- Great for Korean BBQ nights
What is Samgyeopsal?
Samgyeopsal (삼겹살) is Korean grilled pork belly, served unmarinated to highlight its natural flavor. The meat is grilled at the table and typically enjoyed wrapped in lettuce leaves with various accompaniments and dipping sauces.
Korean Grilled Pork Belly
Ingredients
For the Pork:
- 2 lbs pork belly sliced ½-inch thick
- coarse sea salt
- Black pepper
- Whole garlic cloves for grilling
- Fresh sliced chilies optional
For Wrapping:
- Fresh lettuce leaves red or green leaf
- Perilla leaves
- Sliced raw garlic
- Sliced green chilies
- Grilled kimchi
- Steamed rice
For Dipping Sauces:
Ssamjang:
- 2 tbsp korean soybean paste (doenjang)
- 1 tbsp korean red pepper paste (gochujang)
- 1 tbsp garlic minced
- 1 tsp sesame oil
- 1 tsp honey
- 1 tbsp sesame seeds
Salt & Sesame Oil Dip:
- Coarse sea salt
- sesame oil
- Black pepper
Instructions
Prepare Grill Setup:
- Heat tabletop grill or cast-iron pan
- Ensure good ventilation
Prepare Accompaniments:
- Wash and dry lettuce leaves
- Mix ssamjang ingredients
- Arrange all sides on table
Grilling:
- Place pork belly slices on hot grill
- Cook until golden brown (2-3 minutes per side)
- Cut into bite-sized pieces with scissors
- Grill garlic and kimchi alongside
Serving:
- Each person makes their own wraps
- Place meat, garlic, and desired ingredients in lettuce
- Add sauce and wrap
Notes
Recipe Tips
- Choose high-quality pork belly
- Don’t overcrowd the grill
- Cut meat into manageable pieces
- Keep lettuce leaves dry
- Balance fatty meat with fresh vegetables
- Clean grill between batches
Serving Suggestions
Serve with:- Steamed rice
- Various banchan
- Fresh vegetables
- Grilled mushrooms
- Cold Korean noodles
- Korean alcohol (soju/beer)
Variations
- Spicy marinated version
- Different lettuce varieties
- Add grilled vegetables
- Include different proteins
- Various dipping sauces
Storage
- Best eaten fresh
- Store raw pork belly: 2-3 days refrigerated
- Keep prepared sides separately
- Don’t store assembled wraps
- Sauces keep 1 week refrigerated
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Sempio Soy Sauce
Kadoya Sesame Oil
Marukan Rice Vinegar
Shirakiku Roasted Sesame Seeds
O’Food Mild Gochujang
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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