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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.