Korean Grilled Pork Belly Wraps (Samgyeopsal-gui)
Kelp & Lettuce

Elevate your Korean BBQ with succulent grilled pork belly, featuring a unique briny kelp wrap and a bold, spicy homemade garlic-chili dipping sauce.

Ingredients

• 1.3 kg pork belly (Samgyeopsal), thinly sliced
• to taste freshly ground black pepper
• 1 head red leaf lettuce
• 10-12 perilla leaves
• 100 g fresh or salted kelp sheets, cleaned and cut into squares
• 1 cup cooked white rice
• 1.5 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp water
• 1 tbsp minced garlic
• 3 tbsp chopped green chilies
• 1 tbsp chopped green onions
• 1 tsp white sugar
• 2 tbsp fine Korean chili powder (Gochugaru)
• optional Ssamjang (Korean soybean paste)

Instructions

1. 1Prepare the pork belly

   

   Start by laying thin slices of high-quality pork belly into a cold stainless steel pan. There is no need to add extra oil as the fat from the pork will naturally render out as the pan heats up. Arrange them in a single layer to ensure even cooking and maximum surface contact.

   Tip: Starting with a cold pan helps render the fat more slowly, resulting in a crispier texture without burning the surface.
2. 2Season as it sizzles

   

   As the pan heats up and the pork begins to sizzle and release its natural fat, grind fresh black pepper generously over the surface. The pepper will toast in the rendered oil, creating a fragrant crust on the meat.

   Tip: You dont need to add oil to the pan; pork belly has enough fat to render out and cook itself to a perfect crisp.
3. 3Sear and flip the meat

   

   Cook the pork belly slices over medium-high heat until the bottom side is golden brown and partially crisp. Using tongs, carefully flip each piece to cook the other side. Youll notice the fat becoming translucent and the meat taking on a savory, grilled aroma.

   Tip: Use stainless steel tongs for a better grip; the meat should release easily from the pan once a proper crust has formed.
4. 4Layer the fresh wraps

   

   Prepare your wrap by layering a fresh, vibrant perilla leaf over a large lettuce leaf. Spread a generous amount of savory Korean barbecue sauce or ssamjang onto the perilla leaf. This combination provides a refreshing herbal note that perfectly balances the richness of the pork.

   Tip: Perilla leaves (kkannip) have a unique minty, anise-like flavor that is essential for an authentic Korean BBQ experience.
5. 5Assemble the lettuce wrap

   

   Complete the wrap by adding a small scoop of warm, fluffy white rice on top of the seasoned pork belly and leaves. The rice adds a satisfying texture and helps soak up the savory juices and sauces, making each bite a complete meal.

   Tip: Dont overfill the wrap; it should be small enough to eat in one single mouthful to enjoy all the flavors simultaneously.
6. 6Start the specialized sauce

   

   For the kelp wrap version, begin the special dipping sauce by pouring fish sauce, soy sauce, and water into a small mixing bowl. This savory liquid base is the foundation for the chunky aromatics to follow.

   Tip: Use a high-quality fish sauce for the best depth of flavor; it should smell salty and savory, not overly fishy.
7. 7Combine sauce aromatics

   

   Add a generous amount of minced garlic and plenty of finely chopped green chilies to the prepared liquid base. These fresh ingredients provide a sharp bright heat that perfectly balances the savory richness of the grilled pork belly.

   Tip: If you prefer a milder sauce simply remove the seeds from the green chilies before chopping them.
8. 8Add chili powder for depth

   

   Pour two spoons of fine red chili powder into the sauce bowl along with a little white sugar. This chili powder adds a deep smoky flavor and a vibrant red color, turning the liquid base into a rich, flavorful paste that will cling perfectly to the kelp wraps.

   Tip: Use fine chili powder rather than coarse flakes to ensure the sauce has a smooth, consistent texture.
9. 9Mix the dipping sauce

   

   Use a spoon to thoroughly mix the ingredients until the chili powder is fully hydrated and the sauce becomes a thick, chunky red paste. Taste the sauce to ensure a balanced profile of salty, sweet, and spicy flavors before serving.

   Tip: Let the sauce sit for 5 minutes after mixing to allow the flavors of the garlic and chilies to fully infuse into the liquid.
10. 10Assemble the kelp wrap

    

    Take a square of prepared, clean kelp and place a slice of freshly grilled, golden pork belly in the center. The kelp provides a unique briny chewiness that pairs perfectly with the crispy pork.

    Tip: Ensure the kelp is clean and pliable; if its too stiff, lightly dampening it with a bit of water can make it easier to fold.
11. 11Garnish with spicy sauce

    

    Spoon a generous dollop of the prepared spicy red sauce directly onto the pork belly slice. This final addition combines the flavors of the land and sea into one satisfying bite, creating a harmonious and addictive snack.

    Tip: Wrap the kelp tightly around the meat and sauce and eat it in one go to experience the full burst of flavors together.

Storage & Reheating

Burn It Off

Frequently Asked Questions