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Korean Samgyeopsal

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Grilled Korean samgyeopsal with lettuce, perilla leaves, banchan, and dipping sauces.
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Samgyeopsal is Korea’s beloved grilled pork belly meal, built around sizzling slices and a table full of fresh wraps and condiments.

The pork is seasoned simply and grilled until the fat renders and the edges brown, then tucked into lettuce or perilla with ssamjang and garlic.

Keep the pork in a single layer and cook in batches so the slices sear instead of steaming in their rendered fat.

Serving Suggestions

Serve with lettuce, perilla leaves, sliced garlic, green chilies, kimchi, steamed rice, and ssamjang for a build-your-own table meal.

Korean samgyeopsal pork belly with lettuce wraps, garlic, chilies, and ssamjang.

Recipe Notes

Partially freezing thick pork belly for 20 minutes makes slicing easier. Refrigerate leftovers for up to three days and reheat briefly in a hot skillet.

Grilled Korean samgyeopsal with lettuce, perilla leaves, banchan, and dipping sauces.

Korean Samgyeopsal

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Grilled Korean pork belly served with lettuce wraps, perilla, garlic, kimchi, and ssamjang.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pork
  • 2 lb pork belly sliced about 1/4 inch thick
  • 1 tsp fine salt for seasoning
  • 1 tsp black pepper freshly ground
Wraps and Accompaniments
  • 1 head green leaf lettuce leaves separated and washed
  • 12 pieces perilla leaves washed
  • 4 cloves garlic thinly sliced
  • 2 pieces green chilies thinly sliced
  • 1/2 cup ssamjang for dipping
  • 1/2 cup kimchi for serving
  • 2 pieces scallions sliced

Equipment

  • Large grill pan or skillet
  • Tongs
  • Small serving bowls
  • Chef’s knife

Method
 

Prepare:
  1. Pat the pork belly dry and season both sides with salt and pepper. Arrange the lettuce, perilla, garlic, chilies, kimchi, scallions, and ssamjang in serving bowls.
Grill:
  1. Heat a large grill pan or skillet over medium-high heat. Cook the pork in a single layer in batches until browned and cooked through, about 3 to 4 minutes per side.
  2. Transfer the cooked pork to a platter and carefully pour off excess rendered fat between batches if needed.
Serve:
  1. Cut the pork into bite-size pieces if desired. Wrap each piece in lettuce or perilla with garlic, chili, kimchi, scallions, and ssamjang, and serve immediately.

Nutrition

Calories: 620kcalCarbohydrates: 11gProtein: 31gFat: 50gSaturated Fat: 18gCholesterol: 125mgSodium: 980mgFiber: 3gSugar: 4g

Notes

  • Use thick-cut pork belly for juicy slices that can stand up to the grill pan.
  • Keep raw pork utensils separate from the serving platter and accompaniments.

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