Samgyeopsal (Grilled Pork Belly)

Crispy-edged pork belly sizzles on a tabletop grill, rendered golden and smoky while staying tender inside, then wrapped in lettuce with pungent doenjang and fresh garlic. The interplay of charred, salty meat with cool, crisp greens and umami-rich sauce creates an irresistible bite. Perfect for interactive dinner parties or any night you want to turn cooking into celebration.

Ingredients

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

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

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

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.

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.

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.

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.

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

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.