Entrée: South Korea – 삼겹살 ▶ Samgyeopsal (Korean Grilled Pork Belly)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 3

Approximate Time

Prep 5 min

Cook 4 min

Total 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 3 lb (600 g) pork belly, thinly sliced (about 1 / 8 to 1 / 4 inch (0.318 to 0.635 cm))
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) sesame oil
1 / 2 tsp (2.5 ml) coarse salt
Ssamjang (Korean dipping paste) to taste
Fresh lettuce leaves and perilla leaves to taste
Sliced garlic, green chilies, and kimchi for serving
Optional: cooked rice for wraps

Show original ingredient measurements

1 1 / 3 lb / 600 g pork belly, thinly sliced (about 1 / 8 to 1 / 4 inch)
Salt and freshly ground black pepper to taste
2 tbsp (30 ml) sesame oil
1 / 2 tsp coarse salt
Ssamjang (Korean dipping paste) to taste
Fresh lettuce leaves and perilla leaves to taste
Sliced garlic, green chilies, and kimchi for serving
Optional: cooked rice for wraps

Instructions

1. Step 1: Preheat a grill pan or skillet over high heat until smoking hot. Pat pork slices dry.
2. Step 2: Place pork slices on the hot surface in a single layer and cook without moving for 1–2 minutes to get a good sear.
3. Step 3: Flip and cook the other side until edges are browned and some pieces are crisp — another 1–2 minutes.
4. Step 4: Season lightly with salt and pepper while hot, or dip quickly in sesame oil mixed with coarse salt.
5. Step 5: To eat, place a piece of pork on a lettuce leaf, add a dab of ssamjang, a slice of garlic, chili and kimchi, wrap and eat in one bite.

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