Samgyeopsal (Korean Grilled Pork Belly)

About This Recipe

Samgyeopsal (삼겹살, literally 'three-layer flesh') is thick-cut pork belly grilled on a tabletop grill and eaten communally. It is the most popular dish at Korean BBQ restaurants and a cornerstone of Korean social eating. The cooking is interactive — slices of pork belly are grilled until the fat renders and the edges crisp, then wrapped in fresh perilla or lettuce leaves with a smear of ssamjang (fermented bean and chilli paste), raw garlic, kimchi, sliced chilli and spring onion. The contrast of the rich, fatty pork with the fresh lettuce, pungent garlic and fermented condiments is profoundly satisfying. It is eaten with rice, multiple banchan (side dishes) and shots of soju. Rooted in the everyday cooking of Korean kitchens, Samgyeopsal (Korean Grilled Pork Belly) balances technique and tradition: the thick-cut pork belly, sliced 1 cm is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the thick-cut pork belly, sliced 1 cm, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 800 gthick-cut pork belly, sliced 1 cm
• 2 headslettuce leaves (butter or green leaf)
• handfulfresh perilla (kkaennip) leaves
• 4 tbspssamjang (dipping sauce)
• 6garlic cloves, sliced thin
• 2fresh green chillies, sliced
• 200 gkimchi
• 3spring onions, sliced
• 2 tbspsesame oil
• 1 tbspsalt and black pepper
• cooked rice to serve

Instructions

1. 1

   Prepare condiments

   Arrange lettuce, perilla leaves, ssamjang, sliced garlic, chillies and kimchi on the table. Mix sesame oil with salt and pepper in a small dish for dipping.

2. 2

   Grill pork belly

   Heat a grill pan, cast iron skillet or tabletop grill over high heat. Cook pork belly slices for 3–4 minutes per side until deeply golden with crispy fat. Use scissors to cut into bite-sized pieces.

3. 3

   Make ssam (wraps)

   Place a piece of pork belly in a lettuce leaf. Add a smear of ssamjang, a slice of garlic, a piece of kimchi and a perilla leaf. Fold and eat in one bite.

Variations

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  Daeji bulgogi: marinate pork in gochujang, soy, garlic and sesame before grilling for a spicy version.

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  Makchang: substitute pork large intestine for an adventurous offal version popular in Korean BBQ.

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  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

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  Lighter: reduce the fat by a third and use stock in its place — flavour stays intact but the dish feels less rich.

Storage

Best cooked and eaten fresh. Raw pork belly can be refrigerated for 2 days. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions