Samgyeopsal (Grilled Pork Belly)

Instructions

1. 1

   Remove pork belly from the refrigerator 30 minutes before cooking to bring it to room temperature, which ensures even cooking and prevents excessive shrinking.

2. 2

   Pat the pork belly slices dry with paper towels to remove surface moisture, which allows better browning and crisping.

3. 3

   Prepare the dipping sauce by mixing 2 tablespoons soy sauce, 1 tablespoon sesame oil, minced garlic, and chopped green onion in a small bowl, and set aside.

4. 4

   Preheat your tabletop grill or Korean BBQ grill to medium-high heat (around 400-450 degrees Fahrenheit or 200-230 degrees Celsius) for 5 minutes, or until a drop of water sizzles immediately on contact.

5. 5

   Arrange pork belly slices on the hot grill in a single layer without overlapping, and cook for 3-4 minutes on the first side without moving them until the edges turn golden brown and crispy.

6. 6

   Flip each slice using tongs or scissors, and cook for another 2-3 minutes on the second side until the meat is cooked through and the fat has rendered, listening for a gentle sizzle throughout cooking.

7. 7

   Transfer cooked pork belly to a serving plate and sprinkle with roasted sesame seeds and a pinch of salt if desired.

8. 8

   To eat, place one slice of warm pork belly on a lettuce or perilla leaf, add a small amount of doenjang or gochujang, a slice of garlic if desired, and fold the leaf like a wrap before dipping into the soy sauce mixture and eating in one bite.