Description
A social and traditional Korean dish featuring grilled pork belly served with fresh lettuce and savory dipping sauces.
Ingredients
Scale
- 1½ lbs (680g) pork belly, sliced ¼–⅓ inch thick
- 1 tablespoon cooking wine or sake
- 1 teaspoon fresh ginger, finely grated
- Salt and black pepper to taste
- 2 tablespoons doenjang, Korean fermented soybean paste
- 1 tablespoon gochujang, Korean fermented chili paste
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sugar or maesil cheong (plum syrup)
- 2 cloves garlic, finely minced
- 1 tablespoon green onion, finely sliced
- 1 tablespoon mirin or 1 teaspoon honey
- 2 tablespoons toasted sesame oil for sesame oil sauce
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 4 green onions, cut into 4-inch sections
- 1 teaspoon fish sauce or soy sauce
- 1 teaspoon gochugaru (Korean chili flakes)
- 1 head butter lettuce or red leaf lettuce
- Perilla leaves (kkaenip), optional
- 8–10 cloves garlic, thinly sliced
- 2 jalapeño or green chili peppers, sliced
- Kimchi
- Steamed short-grain white rice
Instructions
- Make the ssamjang first by combining doenjang, gochujang, sesame oil, sesame seeds, sugar, minced garlic, green onion, and mirin in a small bowl. Stir until smooth and refrigerate.
- Make the sesame oil dipping sauce by stirring together toasted sesame oil, sea salt, and black pepper in a small bowl.
- Prepare the green onion salad by slicing green onions finely, soaking them in cold water for 5 minutes, then tossing with fish sauce, gochugaru, sugar, and sesame oil.
- Score the pork belly slices and lightly marinate using cooking wine, grated ginger, salt, and black pepper for 15–30 minutes.
- Set the table with lettuce leaves, perilla leaves, sliced garlic, jalapeño, kimchi, rice, ssamjang, and sesame oil sauce.
- Grill the pork belly in a hot cast iron skillet for 3–4 minutes per side until golden brown.
- Snip the cooked pork belly into bite-sized pieces and serve hot.
- Build the wrap by placing a lettuce leaf in your palm, adding pork belly, ssamjang, grilled garlic, kimchi, green onion salad, and rice, folding it over, and eating in one bite.
Notes
Samgyeopsal is best enjoyed hot off the grill with fresh accompaniments and can be adjusted for spice preference with gochujang.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 wrap
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg