Samgyeopsal (Korean Grilled Pork Belly)

🧂 Ingredients

• 600 g Pork belly(Choose a good quality, thick-cut pork belly, about 1-1.5 cm (0.5 inch) thick.)
• 2 heads Lettuce leaves(Butter lettuce, red leaf lettuce, or romaine lettuce work well. Wash and separate leaves.)
• 1/2 cup Ssamjang (Korean dipping sauce)(Store-bought is fine, or you can make your own by mixing doenjang (soybean paste) and gochujang (chili paste).)
• 5-6 cloves Garlic(Thinly sliced. You can also grill whole cloves if preferred.)
• for serving Kimchi(Well-fermented kimchi is ideal for adding a tangy crunch.)
• 1 bunch Perilla leaves (Kkaennip)(Optional, but highly recommended for authentic flavor. Wash and separate leaves.)
• 2 tbsp Sesame oil(For dipping, optional.)
• to taste Salt and black pepper(For seasoning the pork belly, optional.)

👨‍🍳 Instructions

1. 1

   Prepare the pork belly: If your pork belly is not pre-sliced, slice it into uniform pieces about 1 to 1.5 cm (0.5 inch) thick. Pat the slices dry with paper towels. Season lightly with salt and black pepper if desired. Slice the garlic cloves thinly.

   ⏱️ 5 minutes
2. 2

   Prepare the grilling station: Set up a portable tabletop grill or a cast-iron griddle/pan on your stove. Heat it over medium-high heat until it's hot. You should hear a sizzle when a piece of pork touches it. If using a non-stick pan, a medium-high heat is sufficient.

   ⏱️ 5 minutes
3. 3

   Grill the pork belly: Carefully place the pork belly slices onto the hot grill or pan in a single layer, ensuring not to overcrowd. Cook for about 4-6 minutes per side, or until golden brown and crispy, with a nice char. Flip and cook the other side. You can also grill the garlic slices alongside the pork for the last few minutes until lightly golden.

   ⏱️ 10-12 minutes
4. 4

   Cut the pork: Once the pork belly is cooked through and has a crispy exterior, use kitchen shears or a knife to cut the slices into smaller, bite-sized pieces directly on the grill or pan. This makes it easier to wrap.

   ⏱️ 2 minutes
5. 5

   Assemble the wraps (Ssam): To eat, take a lettuce leaf (and/or perilla leaf). Place a piece of cooked pork belly in the center. Add a small dab of ssamjang, a few slices of grilled garlic, and a bit of kimchi. You can also add a drizzle of sesame oil if you like.

6. 6

   Enjoy: Fold the leaf around the fillings to create a neat parcel and eat it in one or two bites. Continue grilling more pork belly as needed.

💡 Pro Tips

• ✓No marinating is traditionally needed for samgyeopsal, as the natural flavor of the pork belly shines through. However, some variations include marinades.
• ✓The 'ssam' (wrap) is essential for enjoying samgyeopsal. Experiment with different combinations of fillings.
• ✓Samgyeopsal is best enjoyed as a social, interactive meal with friends and family.
• ✓Ensure your grill or pan is hot before adding the pork to achieve a good sear and crispy texture.

🔄 Variations

• Marinated Samgyeopsal: Marinate the pork belly slices in a mixture of soy sauce, garlic, ginger, and gochujang for at least 30 minutes before grilling.
• Spicy Pork Belly: Add sliced jalapeños or other chili peppers to the grill or wraps.
• Pairing: Traditionally enjoyed with soju (Korean rice wine) or makgeolli (Korean rice wine).

🥗 Nutrition

Per serving