Classic Korean Samgyeopsal Grilled Pork Belly
A popular Korean barbecue dish featuring thick slices of pork belly grilled at the table and served with fresh lettuce wraps and a savory dipping sauce.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 lbs Pork belly, sliced 1/4 inch thick
- 1 head Red leaf lettuce or Perilla leaves
- 10 pieces Garlic cloves, thinly sliced
- 2 pieces Green chilies, sliced(optional)
- 2 tbsp Doenjang (Fermented soybean paste)
- 1 tbsp Gochujang (Korean chili paste)
- 3 tbsp Toasted sesame oil
- 1 tsp Salt and black pepper
- 4 stalks Green onions, shredded
- 1 tsp Toasted sesame seeds
Instructions
- 1
Prepare the Ssamjang dipping sauce by mixing the doenjang, gochujang, one teaspoon of sesame oil, and sesame seeds in a small bowl.
- 2
Prepare the Girumjang (oil sauce) by mixing two tablespoons of sesame oil with salt and black pepper.
- 3
Wash and drain the lettuce leaves and perilla leaves, then arrange them on a platter with the sliced garlic and chilies.
- 4
Heat a tabletop grill or a heavy cast-iron skillet over medium-high heat.
- 5
Place the pork belly slices on the hot grill, cooking until the bottom is golden brown and crispy.
- 6
Flip the pork slices and add the garlic slices to the grill to cook in the rendered pork fat.
- 7
Use kitchen shears to cut the pork strips into bite-sized pieces once they are cooked through and crispy on both sides.
- 8
To eat, take a lettuce leaf, place a piece of pork dipped in the oil sauce inside, add a dab of Ssamjang and a grilled garlic slice, wrap it up, and eat in one bite.
Nutrition per Serving
650
Calories
22g
Protein
8g
Carbs
58g
Fat
2g
Fiber
3g
Sugar
850mg
Sodium
Ratings & Reviews
No ratings yet
