Samgyeopsal (Korean grilled pork belly)
Sizzling Korean pork belly cooked at home, served with quick ssamjang, spring-onion salad, garlic and crisp lettuce for perfect wraps.
Samgyeopsal is the happiest kind of dinner: quick, social and unapologetically indulgent. This recipe recreates the Korean barbecue favourite at home — no table grill required, just a hot pan and good company.
The pork is left un-marinated so the fat renders and crisps properly; bright ssamjang and a punchy spring-onion salad cut through the richness. Perfect for an informal supper where everyone assembles their own wraps.
Ingredients
- 800 g Pork belly, thinly sliced
- 1 Green leaf lettuce — large head; leaves separated and washed
- 6 Garlic cloves — peeled and thinly sliced
- 2 Green chillies — thinly sliced into rounds
- 4 Spring onions — white and pale-green parts only, sliced
- 30 ml Sesame oil
- 5 ml Sea salt — plus extra for dipping
- 15 g Toasted sesame seeds
- 80 g Gochujang — for the ssamjang
- 40 g Doenjang — for the ssamjang
- 15 ml Honey — for the ssamjang
- 15 ml Vegetable oil
- 15 ml Rice vinegar
Equipment
- tongs
- tabletop grill or cast-iron griddle (optional)
Instructions
Prepare the veg. Separate and dry the lettuce leaves on kitchen paper. Peel and very thinly slice the garlic cloves. Thinly slice the green chillies. Trim and slice the spring onions into fine batons.
Make the ssamjang: in a small bowl mix the gochujang, doenjang and honey with 10 ml sesame oil and half the toasted sesame seeds. Taste and adjust — it should be savoury, a little sweet and sticky.
Make a dipping oil: stir 15 ml sesame oil with 1/4 tsp sea salt in a small dish for simple dipping.
Quick spring-onion salad: toss the sliced spring onions with the rice vinegar, remaining 5 ml sesame oil, a pinch of sea salt and the remaining toasted sesame seeds. Set aside.
Heat a large frying pan over medium–high heat on the hob. After 1–2 minutes add the vegetable oil and swirl to coat the base.
Working in a single layer and in batches (do not overcrowd the pan), lay the pork belly slices flat and cook undisturbed for 3–4 minutes until the underside is deeply golden and much of the fat has rendered.
Turn the slices and cook a further 3–4 minutes until the edges are crisp and the meat is cooked through. Use tongs to press pieces flat for even contact.
Remove cooked pork to a plate lined with kitchen paper to drain and rest for 2 minutes. Repeat with remaining pork.
To assemble: place a lettuce leaf in your hand, add a piece of pork, a little ssamjang (a spoonful of the gochujang/doenjang mix), a slice of raw garlic, a round of green chilli and some spring-onion salad. Sprinkle with toasted sesame seeds and fold into a neat parcel. Dip into the sesame oil and sea salt as you like.
Tips
- Buy pork belly already thinly sliced from the butcher or supermarket deli for even cooking; if it’s very thick slice across into thinner strips.
- Do not overcrowd the pan — cook in small batches so each slice crisps rather than steams.
- Toast the sesame seeds yourself in a dry pan for 1–2 minutes until fragrant; it makes a big difference.
- Make the ssamjang a few hours ahead and keep chilled — the flavours deepen and you’ll save time at the hob.
- Leftover cooked pork keeps in the fridge for up to 2 days; reheat briefly in a hot pan to refresh the crisp edges.
Substitutions
Pork belly, thinly sliced → Pork shoulder, thinly sliced and briefly marinated in 1 tsp soy and 1 tsp honey (use 800 g)
Noticeably differentDoenjang → Mild miso (same quantity) if you cannot find doenjang
Stays closeGochujang → A mixture of 60 g chilli paste and 20 g tomato purée (less authentic heat and umami)
Noticeably differentGreen leaf lettuce → Iceberg or romaine leaves for crunch (same quantity)
Stays close
Nutrition
Per serving · estimated
- 1018
- Calories
- 22 g
- Protein
- 12 g
- Carbs
- 98 g
- Fat
- 2 g
- Fibre
- 6 g
- Sugar
- 1200 mg
- Sodium
FAQ
Can I cook samgyeopsal on a grill or griddle?
Yes — a cast-iron griddle or tabletop grill gives great char if you have one. Adjust cooking times if the heat is higher; the method is the same.
How do I know when pork belly is cooked?
Thin slices are done when fat has rendered, edges are golden and meat feels firm, usually 3–4 minutes per side in a hot pan. If unsure, cut one piece to check there’s no raw pink in the centre.
Is samgyeopsal typically marinated?
Traditional samgyeopsal is usually un-marinated so the pork’s natural flavour and the rendered fat shine. You can marinate for a different flavour, but texture will change.
Can I prepare components ahead?
Yes — make the ssamjang and spring-onion salad up to 24 hours ahead. Keep chilled and bring to room temperature before serving.
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