Samgyeopsal Gui (Korean Grilled Pork Belly) 삼겹살
It's easier than you think to make Samgyeopsal Gui or Korean Grilled Pork Belly at home! A popular Korean meal that's also simple and fast. Cook thin-cut strips of pork belly on a tableside grill. Enjoy with lettuce wraps, green onion salad, and ssamjang. An easy meal with minimal effort. Good for weeknight dinner. Fancy enough for dinner with friends!
Servings: 4
Calories: 1326kcal
Equipment
- Korean Grill Pan
- Portable Butane Gas Burner + gas cans
- tongs
- Scissors
Ingredients
- 2 lbs thin-cut pork belly
- 1 head lettuce *red leaf, green leaf, Bibb, or butter lettuce
- 6 cloves garlic, sliced *optional
- 1 Jalapeno, sliced *optional
Ssamjamg
- 1/4 cup Doenjang
- 2 Tbsp Sesame oil
- 1 Tbsp Maesil Cheong (green plum syrup) *can be subbed with Maple Syrup
- 2 cloves garlic
- 1 green onion
- 1/2 Tbsp vinegar
Sesame Oil dipping sauce (per 1 serving)
- 1/4 tsp salt
- black pepper *freshly ground, to taste
- 1/2 Tbsp sesame oil
Green Onion Salad
- 1 bunch green onion
- 1 Tbsp Gochukaru
- 1 Tbsp fish sauce
- 1 tsp sugar
- 1 Tsp sesame oil
Instructions
- Shred green onion. Wash and trim the green onion. Cut into 4-inch sections, then slice as finely as possible. Add to a medium bowl filled with cold water and soak for 5 minutes. The cold water will make it crisp and remove some of the raw onion flavor and smell. Drain well and pat dry with paper towel. Serve plain or make Green Onion Salad (Pa Muchim).
- Plain. Transfer to a small bowl and serve as is.
- Green Onion Salad (Pa Muchim). Add a quick dressing: fish sauce, gochukaru, sugar, and sesame oil. *Add the dressing right before serving or else the salad will wilt.
- Wash Lettuce + Perilla Leaves. In a large bowl, wash the lettuce and perilla. Add enough cold water so the cut ends of the lettuce are submerged in water. Soak for 5-10 minutes so the leaves crisp up. Drain well and set aside. *For limp lettuce, soak longer.
- Make Ssamjang. While the green onion and lettuce leaves soak in cold water, make the ssamjang. In a small bowl, add doenjang, gochujang, sesame oil, sesame seeds, maesil cheong (can be swapped with maple syrup), green onion, and garlic. Set aside.
- Make sesame oil sauce. In small individual bowls, add 1/4 tsp salt and freshly ground black pepper. Add a little sesame oil (about 1/2 Tbsp), just enough to cover. *Make sure there is one bowl for each person.
- Score pork belly. Score pork belly with a sharp knife. Set aside on a plate to be grilled at the table.
- Grill pork belly. In the center of the table, set a grill pan over a butane gas burner. Heat the grill to medium-high heat. When the grill pan is hot, add pork belly and cook until golden brown. Snip with scissors into bite-sized pieces as it cooks. Transfer to a platter or enjoy straight off the pan, piping hot.
- Enjoy! Eat the pork belly with lettuce and perilla, green onion, ssamjang, and sesame oil sauce. The garlic and jalapeno slices can be enjoyed raw, layered into the wrap. Or, feel free to cook it on the grill for a few minutes for less intense flavor. Rice and kimchi make nice accompaniments. Enjoy!
Video
Notes
PRO Tips:
- Cook until golden brown. For best flavor, grill the meat until nicely charred and golden brown on both sides. The fat will crisp up delightfully.
- Add more veggies. It's common to add more veggies when making Korean BBQ meal at home. Popular additions are thickly sliced King Oyster Mushrooms, which are meaty and delicious. Also, thickly sliced sweet onion or zucchini wedges. Grill until nicely charred.
- Do not add oil! The pork belly will render out a lot of fat. Unless the grill pan is unseasoned, there's no need to add oil at the beginning of the cooking process.
Nutrition
Calories: 1326kcal | Carbohydrates: 13g | Protein: 25g | Fat: 130g | Saturated Fat: 45g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 60g | Cholesterol: 163mg | Sodium: 1004mg | Potassium: 692mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1383IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 3mg