Samgyeopsal

Nutrition · per serving

Steps

1. 1

   Prepare everything before heating the pan: separate and wash the lettuce, then dry it very well so the wraps do not become watery. Slice the garlic and green chili thinly. If the pork belly slices are very long, cut them into bite-size lengths so they cook quickly and are easy to wrap.

   12 large leaves green leaf lettuce leaves8 cloves garlic cloves, thinly sliced1 small green chili, thinly sliced500 g pork belly, sliced into 5-7 mm strips
2. 2

   Make the sesame salt dip by mixing the sesame oil, toasted sesame seeds, salt, and black pepper in a small bowl. Stir just before serving so the salt stays evenly distributed.

   20 ml sesame oil8 g toasted sesame seeds2 g fine sea salt1 g black pepper
3. 3

   In another small bowl, mix the gochujang, doenjang, sesame oil, and water into a thick, spreadable sauce. Add the water a little at a time; the goal is a paste that clings to the pork and lettuce rather than running off.

   20 g gochujang20 g doenjang5 ml sesame oil10 ml water
4. 4

   Heat a large heavy frying pan or grill pan over medium-high heat for 2-3 minutes. Add the pork belly in a single layer without extra oil; the fat will render quickly. Cook for 3-4 minutes on the first side until browned at the edges, then turn and cook 2-3 minutes more until lightly crisp, fully cooked, and the rendered fat is clear.

   500 g pork belly, sliced into 5-7 mm strips
5. 5

   Push the pork belly to one side of the pan. Add the sliced garlic and green chili to a little of the rendered fat and cook for about 30-60 seconds until fragrant and just lightly softened, not browned. Warm the kimchi briefly in the pan for 30 seconds if you like it less cold and more mellow.

   8 cloves garlic cloves, thinly sliced1 small green chili, thinly sliced80 g kimchi
6. 6

   Transfer everything to the table immediately while hot. To eat, place a lettuce leaf in your hand, add a piece of pork belly, a little garlic, optional chili, a dab of ssamjang-style sauce or a dip in sesame salt, and a bit of kimchi, then fold and eat in one bite for the best texture.

   12 large leaves green leaf lettuce leaves500 g pork belly, sliced into 5-7 mm strips8 cloves garlic cloves, thinly sliced1 small green chili, thinly sliced80 g kimchi20 g gochujang20 g doenjang5 ml sesame oil10 ml water20 ml sesame oil8 g toasted sesame seeds2 g fine sea salt1 g black pepper

Origin & History

Samgyeopsal is one of Korea's most beloved grilled pork dishes, centered on thick or sliced pork belly cooked at the table and eaten in ssam, or wraps. It became especially popular in the late 20th century as dining out and social grilling culture expanded, and it remains a classic meal for sharing with friends or family.