Samgyeopsal, literally “three-layer meat” in Korean, is a popular dish featuring thick slices of pork belly grilled at the table, known for its rich, juicy flavor and crispy texture. Typically served with fresh lettuce wraps, garlic, mushrooms, and a savory ssamjang dipping sauce, it’s a communal meal that’s both interactive and delicious. This detailed recipe guides you through making authentic samgyeopsal at home, with tips to recreate that Korean BBQ experience.
Ingredients (Serves 4)
For the Samgyeopsal:
- 2 lbs (900g) fresh pork belly (skinless), sliced ¼-inch thick
- 8 oz (225g) king oyster or shiitake mushrooms, sliced
- 1 large onion, sliced into rings
- 8–12 garlic cloves, peeled and halved
- 2 green onions, chopped (for garnish)
For the Wraps and Sides:
- 1 head green or red leaf lettuce, leaves separated and washed
- 1 small cucumber, thinly sliced
- 1 small carrot, julienned (optional)
- 4 cups cooked short-grain rice
- Kimchi (optional, for serving)
For the Ssamjang (Dipping Sauce):
- 2 tbsp doenjang (Korean fermented soybean paste)
- 1 tbsp gochujang (Korean red chili paste)
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 tsp sesame seeds (toasted)
- 1 green onion, finely chopped
- 1 tsp honey or sugar (optional, for balance)
For Cooking:
- 2 tbsp vegetable oil (if using a skillet)
- Salt and black pepper (to season pork, optional)
Equipment Needed
- Tabletop grill, electric griddle, or large cast-iron skillet
- Tongs or chopsticks
- Small bowls for sauces
- Scissors (optional, for cutting pork)
- Wire rack (for draining, if not grilling directly)
Step-by-Step Instructions
Step 1: Prepare the Pork Belly
Purchase fresh, skinless pork belly from a butcher or Asian market, ideally pre-sliced into ¼-inch thick pieces. If slicing yourself, partially freeze the pork belly for 30–45 minutes to firm it up, then use a sharp knife to cut even slices. Pat the slices dry with paper towels and store in the fridge until ready to cook. Season lightly with salt and pepper if desired, though traditional samgyeopsal is often unseasoned to highlight the meat’s natural flavor.
Pro Tip: Look for pork belly with a good balance of fat and lean meat for the best texture.
Step 2: Prep the Vegetables and Sides
Wash the lettuce leaves thoroughly and pat dry. Arrange them on a platter with sliced cucumbers and julienned carrots (if using). Slice the mushrooms into ¼-inch thick pieces and set aside with the onion rings and halved garlic cloves. These will be grilled alongside the pork, absorbing its flavorful drippings.
Pro Tip: Use scissors to trim lettuce leaves into bite-sized pieces for easier wrapping.
Step 3: Make the Ssamjang Sauce
In a small bowl, combine 2 tbsp doenjang, 1 tbsp gochujang, 1 tsp sesame oil, 1 tsp minced garlic, 1 tsp sesame seeds, and 1 finely chopped green onion. Add 1 tsp honey or sugar if you prefer a slightly sweeter sauce. Mix well until smooth. Taste and adjust with more gochujang for spice or sesame oil for richness. Set aside for serving.
Pro Tip: Make extra ssamjang—it’s great as a dip for veggies or a spread for sandwiches.
Step 4: Set Up the Grill or Skillet
For an authentic experience, use a tabletop grill or electric griddle at medium-high heat (about 400°F/200°C). If using a cast-iron skillet, preheat it over medium-high heat with 1–2 tbsp vegetable oil. Ensure good ventilation, as grilling pork belly produces smoke. If using a skillet, tilt it occasionally to drain excess fat into a heat-safe container.
Pro Tip: A slanted grill pan helps fat drain away, keeping the pork crispy rather than greasy.
Step 5: Grill the Pork Belly
Place the pork belly slices on the hot grill or skillet in a single layer, avoiding overlap. Cook for 3–4 minutes per side, flipping with tongs, until golden brown and crispy with slightly charred edges. The fat should render and sizzle, creating a juicy yet crisp texture. If desired, use scissors to cut the cooked pork into bite-sized pieces for easier wrapping.
Pro Tip: Don’t rush the cooking—let the fat render fully for the best flavor and mouthfeel.
Step 6: Grill the Vegetables
While the pork cooks, add the sliced mushrooms, onion rings, and garlic cloves to the grill or skillet. Cook for 2–3 minutes per side, until the mushrooms are tender, onions are caramelized, and garlic is golden and soft. The vegetables absorb the pork’s savory fat, enhancing their flavor.
Step 7: Assemble and Serve
Transfer the grilled pork and vegetables to a platter and sprinkle with chopped green onions for garnish. Serve immediately with the lettuce leaves, ssamjang sauce, rice, kimchi, and other sides. To eat, take a lettuce leaf, add a piece of pork, a dab of ssamjang, some grilled garlic or mushrooms, and a bit of rice or kimchi. Wrap it up and enjoy in one bite.
Serving Tip: Encourage diners to experiment with combinations—samgyeopsal is all about personalized wraps!
Nutritional Information (Per Serving, Approx.)
- Calories: 600–700 kcal (varies based on pork fat content and portion size)
- Protein: 25g
- Fat: 50g (mostly from pork belly)
- Carbohydrates: 15g (from rice and vegetables)
- Sodium: 800–1000mg (from ssamjang and optional seasoning)
- Fiber: 2g
Note: Values are estimates and depend on portion size and ingredients. Samgyeopsal is high in fat due to pork belly, so enjoy in moderation as part of a balanced diet. Pairing with plenty of vegetables and kimchi adds nutrients and fiber.
Reheating and Storage
- Storage: Store leftover cooked pork belly and vegetables in an airtight container in the fridge for up to 3 days. Keep raw pork belly tightly wrapped in the fridge for 1–2 days or freeze for up to 3 months. Ssamjang can be refrigerated for up to 1 week.
- Reheating: Reheat cooked pork belly in a skillet over medium heat for 2–3 minutes per side to restore crispiness. Avoid microwaving, as it makes the pork chewy. Vegetables can be reheated in the same skillet or microwaved for 30–60 seconds.
- Freezing Tip: Freeze raw pork belly slices in single layers separated by parchment paper for easy portioning. Thaw in the fridge overnight before cooking.
Tips for Perfect Samgyeopsal
- Choose Quality Pork: Fresh, well-marbled pork belly is key. Avoid overly lean cuts, as fat equals flavor.
- Control the Heat: Adjust grill or skillet temperature to prevent burning while rendering fat.
- Add Variety: Include other grillables like zucchini slices or perilla leaves for extra options.
- Make It Quick: Prep vegetables and ssamjang a day ahead to streamline cooking.
- Vegetarian Twist: Swap pork for thick tofu slices or portobello mushrooms, grilling with a drizzle of sesame oil.
Why You’ll Love This Recipe
Samgyeopsal is more than a meal—it’s a fun, social dining experience that brings people together. The smoky, crispy pork belly paired with fresh wraps and bold ssamjang is a flavor explosion that’s hard to resist. This recipe makes it easy to enjoy Korean BBQ at home, whether for a casual weeknight or a festive gathering.
