Korean Grilled Pork Belly (Samgyeopsal)
Bring the sizzle of Korean BBQ home with thick, crispy pork belly rendered to golden perfection and served with savory dipping spices and fresh lettuce wraps.
Samgyeopsal is the crown jewel of Korean communal dining, celebrated for its thick, succulent slices of pork belly grilled until the fat is perfectly rendered and crisp. This recipe focuses on the simple harmony of savory meat, pungent garlic, and spicy kimchi wrapped in fresh greens, creating a bite that is balanced, rich, and incredibly satisfying.
Ingredients
- 500 g pork belly (thick-cut slices)
- 1 head red leaf lettuce or romaine
- 1 cup cabbage kimchi
- 4 cloves garlic (thinly sliced)
- 3 tbsp Korean BBQ dipping powder (or salt and sesame oil)
- optional perilla leaves
- optional fresh green chilies (sliced)
Instructions
- 1Place the first slice
Begin by placing a single slice of pork belly onto the center of a preheated grill pan. You should hear an immediate sizzle which indicates the surface is hot enough to sear the meat quickly to lock in the juices and prevent sticking.
Tip: Always test the heat of the pan with one slice first; if it does not sizzle immediately wait another minute before adding more. - 2Arrange the pork belly
Carefully lay out the remaining pork belly slices across the pan in a single layer. Space them out slightly to ensure even heat distribution, which allows the fat to render properly and creates a consistent charred texture across all pieces.
Tip: Avoid overcrowding the pan, as too much meat at once can lower the temperature and cause the pork to boil in its own moisture rather than sear. - 3Flip the pork belly slices
Once the underside of the pork belly develops a golden-brown crust, use tongs to flip each slice over. Searing both sides over medium-high heat locks in the juices and creates that signature crispy texture that defines high-quality grilled pork.
Tip: Avoid flipping the meat too frequently. Letting it sear undisturbed for a few minutes ensures a better crust and prevents the meat from steaming. - 4Grill to golden brown
Continue grilling the pork belly until both sides reach a beautiful charred, golden-brown color. The fat should be rendered down until crispy, while the meat stays tender and succulent beneath the caramelized surface.
Tip: Keep a close eye on the heat; pork belly has high fat content and can flare up or burn quickly if the pan is too hot. - 5Cut into bite sized portions
Once the meat is fully grilled and crispy use kitchen scissors to cut each strip into smaller bite sized pieces. This traditional Korean method allows you to portion the meat easily while it is still sizzling hot and ready for wrapping in lettuce leaves.
Tip: Standard kitchen shears are much more efficient than a knife for cutting meat directly on a hot grill pan. - 6Prepare the dipping seasoning
Pour the bright red Korean BBQ dipping powder into a small serving bowl. This spice blend provides a savory and slightly spicy kick that perfectly complements the richness of the grilled pork belly.
Tip: Toasted sesame seeds added to the powder provide an extra layer of nuttiness and a satisfying crunch. - 7Dip in savory BBQ powder
Dip a piece of the hot, grilled pork into the Korean BBQ seasoning powder. This flavorful mixture of chili flakes, sesame seeds, and spices enhances the natural sweetness of the meat and adds a satisfying aromatic depth.
Tip: If you prefer a milder flavor, just a light dusting of the powder is enough to complement the pork without overpowering it. - 8Assemble the lettuce wrap
Start building your ssam wrap by placing a piece of the seasoned pork belly onto a fresh crisp lettuce leaf. The cool crunchy lettuce provides a perfect contrast to the warm savory meat making the dish feel much lighter and more balanced.
Tip: You can use perilla leaves along with lettuce for an even more authentic and herbal flavor profile. - 9Add kimchi and garlic
Complete your wrap by adding a portion of spicy kimchi and a thin slice of raw garlic on top of the meat. This combination creates the classic ssam which is a perfectly balanced parcel of heat acidity and savory fat.
Tip: If raw garlic is too pungent for your taste try grilling the slices briefly on the pan until they soften and turn sweet.
