Korean Grilled Pork Belly
Samgyeopsal-gui is Korean grilled pork belly, the country's most iconic barbecue dish, where 400 grams of pork belly is cut into ten-centimeter lengths and grilled on a preheated pan or griddle over high heat without added oil-the alternating layers of fat and lean render enough grease to cook the meat in. Flipping only once, after four to five minutes per side, is critical because frequent turning lets juices escape before the fat has properly rendered and crisped. Once golden and cooked through, the meat is cut into bite-sized pieces with scissors, and thinly sliced garlic is toasted on the same surface until lightly browned. Each piece is eaten wrapped in lettuce with ssamjang, grilled garlic, and green onion, and an optional side of green onion oil dip-sesame oil mixed with salt and chopped scallion-adds nutty depth and a sharp allium kick on top of the pork fat's richness.
Adjust Servings
Instructions
- 1
Cut 400g pork belly into roughly 10cm pieces and pat dry with paper towels.
- 2
Preheat a grill pan or griddle on high heat. No additional oil is needed.
- 3
Place pork belly on the grill and cook 4-5 minutes until golden. Avoid flipping too often.
- 4
Flip and cook the other side 3-4 minutes. Cut into bite-size pieces with scissors.
- 5
Slice garlic thinly and grill alongside the meat until golden.
- 6
Wrap grilled meat, garlic, and ssamjang in lettuce leaves and enjoy.
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Tips
Nutrition (per serving)
Variations
Pork Belly with Green Onion Grill
Pork belly grilled alongside whole green onions. The sweet, charred onions complement the rich pork fat in this Korean BBQ classic.
Grilled Pork Belly Ssam
Thick pork belly grilled and wrapped in leafy vegetables with ssamjang - a quintessential Korean BBQ.
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