KoreanMain

Samgyeopsal (Grilled Pork Belly)

Prep
15 minutes
Cook
15 minutes
Total
30 minutes
Serves
4
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Ingredients

Units
  • 2 pounds (900 grams) pork belly, skin-on, sliced 1/4 inch (6 millimeters) thick
  • 2 tablespoons (30 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) sesame oil
  • 2 teaspoons (10 grams) sugar
  • 4 cloves garlic, minced
  • 1 teaspoon (5 grams) black pepper
  • 1 teaspoon (5 grams) salt
  • 2 tablespoons (30 grams) doenjang (Korean soybean paste)
  • 2 tablespoons (30 milliliters) gochujang (Korean red chili paste)
  • 1 tablespoon (15 milliliters) sesame oil for dipping sauce
  • 2 tablespoons (30 milliliters) soy sauce for dipping sauce
  • 2 cloves garlic, minced for dipping sauce
  • 1 green onion (scallion), chopped
  • 1 head butter lettuce or perilla leaves for wrapping
  • 1 tablespoon (15 grams) roasted sesame seeds

Instructions

  1. 1

    Remove pork belly from the refrigerator 30 minutes before cooking to bring 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.