Samgyupsal Gui (Korean Pork Belly BBQ)

Ingredients

• 900 g (2 lb)fresh pork belly, sliced
• 8–12 clovesgarlic
• 2 headsred and green lettuce, or assorted salad greens and leaves
• 16–20perilla leaves (kkaennip)
• 30 ml (2 tbsp), with dashes of freshly cracked peppersesame oil
• 113 g (4 oz)mushrooms, white or king oyster
• 240 ml (about 150 g; 1 cup)kimchi, sliced
• 2–4fresh green chillies, sliced
• 1cucumber, sliced
• 45 g (3 tbsp)Korean soybean paste (doenjang)
• 22 g (1½ tbsp)Korean chilli paste (gochujang)
• 15 g (1 tbsp)garlic, minced
• 15 ml (1 tbsp)sweet rice wine (mirim)
• 6 g (½ tbsp)sugar or honey
• 15 ml (1 tbsp)sesame oil
• 6 g (2 tsp)toasted sesame seeds
• 4 largegreen onions, thinly shredded
• 15 ml (1 tbsp)soy sauce
• 6 g (1 tbsp)Korean chilli flakes (gochugaru)
• ½ tbspsugar
• 10 ml (2 tsp)cider vinegar or rice vinegar
• 15 ml (1 tbsp), optionalKorean plum extract (maeshil cheong)
• 15 ml (1 tbsp)sesame oil
• 4 g (½ tbsp)toasted sesame seeds

Instructions

1. 1

   Mix the ssamjang

   Combine the doenjang, gochujang, minced garlic, mirim, sugar or honey, sesame oil and toasted sesame seeds in a bowl. Spoon the sauce into small serving dishes.

2. 2

   Dress the onions

   Put the shredded green onions in a mixing bowl with the soy sauce, gochugaru, sugar, vinegar, optional plum extract, sesame oil and toasted sesame seeds. Toss with kitchen tongs, then divide between two serving dishes.

3. 3

   Heat the grill

   Heat the grill to medium and lightly grease the surface. Lay on the pork belly, mushrooms and whole garlic cloves; cook for about 2–3 minutes, then turn them over.

4. 4

   Cut the pork

   After turning, let the meat sear for 30 seconds. Use kitchen scissors to cut the pork belly into bite-sized pieces, then cook until golden brown and crisp, adjusting the heat if it browns too quickly.

5. 5

   Watch and wipe

   Avoid turning the meat too often, and keep an eye on the mushrooms and garlic so they do not burn. Wipe away excess oil with a paper towel as needed; if you like, add the kimchi to the grill and cook it in the pork fat.

6. 6

   Build the wraps

   Hold a lettuce leaf and/or perilla leaf in one hand. Dip a piece of cooked pork in sesame oil, add ssamjang, green onion salad and fried garlic, and top with fried kimchi if desired. Roll the leaf tightly and eat.

What is samgyupsal gui?

Samgyupsal gui means grilled pork belly, a popular Korean barbecue dish served with an assortment of accompaniments. Rather than assembling a single plated dish, diners grill the meat and wrap it in leaves with sauces and side dishes.

This version pairs crisp-edged pork with ssamjang, sharp green onion salad, garlic and kimchi. The leaves add freshness and make each mouthful easy to customise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1250 calories, 26g protein, 25g carbs, 122g fat.

Pork belly supplies most of the energy and fat, as well as some protein; the rice-free wraps get their carbohydrates mainly from the sauces, kimchi and vegetables. For a more balanced plate, serve with plenty of lettuce, perilla, cucumber and other vegetables alongside the pork.

The pork and the grill

Pork belly: Fresh, sliced pork belly renders fat as it cooks, helping the surface turn golden and crisp. If your slices are thick, allow them to cook through before cutting them into bite-sized pieces.

Heat: Medium heat gives the pork time to cook without scorching the outside too quickly. Adjust the grill if the meat is browning faster than it is cooking.

Make the sauces first

Ssamjang: Doenjang and gochujang bring savoury depth and chilli warmth, while mirim and a little sugar round out the flavour. Mixing this before grilling means it is ready when the meat comes off the heat.

Green onion salad: Toss the shredded onions with their seasonings shortly before serving. The vinegar and chilli make a lively contrast to the rich pork.

Keep an eye on the extras

Garlic: Whole cloves grill alongside the meat and become a savoury addition to the wraps. Turn or move them as needed so they colour without burning.

Mushrooms: White or king oyster mushrooms can cook on the same grill, but their timing may differ from the pork. Check them regularly and take them off when tender and browned.

Getting crisp pork

Sear: Give the pork about 2–3 minutes on the first side, then let it sear for 30 seconds after turning before cutting it with scissors. Avoid constant flipping so it has a chance to brown.

Finish: Continue cooking the pieces until golden and crisp. If the grill is producing excess oil, carefully wipe it away with a paper towel.

Serving and wrapping

Leaves: Set out lettuce and perilla leaves so everyone can build wraps at the table. Cucumber and sliced green chilli offer fresh, crisp additions.

Kimchi: Add it to the grill if you want it warmed and flavoured by the pork fat. Serve the grilled pork with the ssamjang and green onion salad so each wrap can be assembled to taste.

Recipe notes & tips

• Pat the pork dry before grilling to help it brown rather than steam.
• Keep the ssamjang and green onion salad in separate dishes for easy sharing.
• Use kitchen scissors to cut the pork safely into bite-sized pieces on the grill.
• Move the garlic and mushrooms to a cooler part of the grill if they brown too quickly.
• Grill the kimchi in a little pork fat for a softer, richer side.
• Offer the green chillies separately so everyone can choose how much to add.

Variations

• Use different leaves: Offer assorted salad greens if you cannot find perilla.
• Change the mushrooms: Grill sliced white or king oyster mushrooms, whichever is available.
• Adjust the chilli: Use fewer fresh chillies or less gochugaru for a milder spread.
• Add grilled kimchi: Cook the sliced kimchi in the pork fat for a warm, savoury topping.
• Swap the vinegar: Use rice vinegar instead of cider vinegar in the green onion salad.
• Omit the plum extract: Leave it out if unavailable; the dressing still includes vinegar and sesame oil.

Common mistakes to avoid

• Turning too often: Frequent flipping can hinder browning; leave the pork to sear before turning.
• Cooking over excessive heat: The outside can brown before the pork is ready; lower the heat if it colours too quickly.
• Leaving garlic unattended: Small cloves can burn quickly; check them often and move them as needed.
• Crowding the grill: Too much food at once can make it harder to manage browning; cook in batches if needed.
• Skipping the oil check: Rendered pork fat can build up; wipe away excess carefully with a paper towel.
• Overfilling the wraps: A modest amount of meat and toppings is easier to roll; add more in another wrap.

How to store

Refrigerate leftover cooked pork, vegetables and sauces separately in covered containers for up to 3 days. Reheat the pork in a frying pan until piping hot; lettuce and perilla are best kept fresh and served cold.

Frequently asked questions