Charim and HAP
Korean Grilled Pork Belly cooking process
HAP turned Charim's Korean Grilled Pork Belly recipe into a 31-second cooking video.
See more from HAP on YouTubeKorean Grilled Pork Belly
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
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.
Read more
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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 400 g pork belly into 10 cm lengths, then press the surfaces dry with paper towels.
If the meat is frozen, slice it while semi-thawed so the pieces stay even and cook at the same pace.
- 2Prep
Wash the lettuce leaves and drain them well, then thinly slice 6 garlic cloves.
Cut the green onion and green chili into serving pieces, and set them beside 2 tablespoons ssamjang for wrapping later.
- 3Control
Preheat a pan, griddle, or grill over high heat for 2 to 3 minutes.
Do not add oil, and leave space between pork pieces so their own fat can render instead of steaming the meat.
- 4Season
Place the pork belly on the hot surface, then season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Cook the first side for 4 to 5 minutes without moving it, until deeply golden.
- 5Heat
Flip the pork only once and cook the second side for 3 to 4 minutes.
When the edges are crisp and the center is cooked through, cut the pieces into bite-size portions with scissors.
- 6Finish
Toast the garlic in the rendered pork fat until it turns lightly golden, watching so it does not burn.
Serve immediately with lettuce, pork, garlic, ssamjang, green onion, and green chili for wrapping.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Alternating meat and fat layers in pork belly self-baste during the high-heat grilling process.
- Finish cue
- Toast the garlic in the rendered pork fat until it turns lightly golden, watching so it does not burn.
- Avoid this
- Do not add oil, and leave space between pork pieces so their own fat can render instead of steaming the meat.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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Tips
Estimated 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 a standard Korean BBQ.