Easy Samgyupsal (Grilled Pork Belly)

Ingredients

• 907 g (2 lb) or morepork belly
• 1 bunchlettuce, rinsed and drained
• 120 ml (½ cup)kimchi
• 10 clovesgarlic, thinly sliced
• to tastesteamed rice, served in individual bowls
• 10perilla leaves
• 3green chilli peppers, sliced
• to tasteKorean soybean stew (doenjang jjigae)
• 3 tbspdoenjang (Korean soybean paste)
• 1 tbspgochujang (Korean chilli paste)
• 3 clovesgarlic, minced
• 1 tbsphoney
• 1 tsp eachsesame oil and sesame seeds
• 1 tbspwater
• 2 mediumonions, peeled and thinly sliced into rings
• 2spring onions, cut into 5 cm (2-inch) pieces
• 80 ml (⅓ cup)soy sauce
• 80 ml (⅓ cup)white vinegar
• 1 tbspsugar
• 3 tbspwater

Instructions

1. 1

   Mix the ssamjang

   Put all the ssamjang ingredients in a bowl and stir until combined. Divide the sauce between individual dipping bowls.

2. 2

   Pickle the onion

   In a jar or container, stir together the soy sauce, white vinegar, sugar and water. Add the sliced onions and press them beneath the liquid. Leave for at least 10 minutes before serving.

3. 3

   Set the table

   Arrange the fresh vegetables, garlic, kimchi and any other preferred side dishes on the table. Set out individual bowls of steamed rice and dipping sauce.

4. 4

   Heat the pork

   Season the pork belly with salt and pepper, then put it on a plate with tongs and kitchen shears. Place a barbecue grill pan on a portable stove.

5. 5

   Grill and serve

   Heat the pan over medium-low heat and lightly grease it. Add the pork belly and cook for about 2–3 minutes, then turn it over. Cook the kimchi, garlic or other vegetables in the remaining oil alongside the pork. Use kitchen shears to cut the pork into bite-sized pieces, then cook until golden brown and crisp. To make a wrap, hold a lettuce leaf and/or perilla leaf in your non-dominant hand, add a spoonful of rice, then top with pork, ssamjang, pickled onion, chilli, fried garlic and kimchi. Wrap tightly and eat.

What is samgyupsal?

Samgyupsal refers to Korean-style grilled pork belly, commonly cooked at the table and eaten in leafy wraps. The name is associated with pork belly’s layers of meat and fat, and the meal is built around grilling, dipping and sharing.

This version pairs the rich pork with crisp lettuce and perilla, spicy ssamjang, kimchi and sharp pickled onion. The contrast of fresh, savoury, spicy and tangy bites is what makes the spread work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1450 calories, 31g protein, 57g carbs, 119g fat.

Pork belly supplies most of the protein and fat, while the steamed rice provides most of the carbohydrates; the sauces and kimchi add smaller amounts of carbohydrate and sodium. Balance the plate with plenty of lettuce and perilla, and use rice and ssamjang to taste.

The ssamjang and accompaniments

Ssamjang: Doenjang gives the dipping sauce a savoury, fermented base, while gochujang, honey, garlic and sesame bring heat and balance. Mix it until smooth enough to spoon into individual bowls.

Fresh sides: Lettuce and perilla provide the leafy wraps, while sliced chilli, garlic and kimchi give each bite extra character. Set out the steamed rice and soybean stew as part of the table spread.

Getting the pork golden

Pan heat: Medium-low heat gives the pork time to render fat without scorching the outside too quickly. Lightly grease the grill pan before adding the slices.

Doneness: Turn the pork after about 2–3 minutes, then continue cooking until the pieces are golden and crisp. Cut the meat into bite-sized pieces with kitchen shears as directed, and cook them through.

Quick-pickled onion

Pickling liquid: Stir the soy sauce, vinegar, sugar and water together before adding the onions, so the seasoning is evenly distributed. Press the onion rings down to keep them submerged.

Timing: The recipe calls for at least 10 minutes of pickling before serving. This brief rest softens the sharp raw-onion edge while keeping the pieces pleasantly crisp.

Build a balanced wrap

Start with a lettuce leaf, a perilla leaf or both, then add a small spoonful of rice and a piece of pork. Finish with ssamjang, pickled onion, chilli, garlic and kimchi to suit your taste.

Keep the wraps compact enough to eat in one or two bites. Serve the remaining rice and Korean soybean stew alongside, rather than overfilling each leaf.

A shared-table meal

Samgyupsal is designed for assembling at the table, so arrange the vegetables, sauces and side dishes before the pork is ready. Individual bowls of rice and dipping sauce make it easy for everyone to serve themselves.

If using a portable stove, place the grill pan on a stable, heat-safe surface and keep the raw pork separate from ready-to-eat leaves and sides.

Recipe notes & tips

• Rinse and drain the lettuce well so the leaves are ready to wrap and not watery.
• Mix the ssamjang before setting out the rest of the sauces, then portion it into individual bowls.
• Make the pickled onion first so it has at least 10 minutes to sit while you prepare the table.
• Cook the pork in batches if needed to leave room for the pieces to brown.
• Use kitchen shears to cut the pork into bite-sized pieces once it has begun to cook.
• Set out the tongs and shears before heating the grill pan so they are close at hand.

Variations

• Add mushrooms: Cook sliced mushrooms alongside the pork in the rendered fat.
• Adjust the chilli: Offer the green chilli separately so each person can choose how much to add.
• Use extra leaves: Add more lettuce or perilla for larger, greener wraps.
• Skip the onion pickle: Leave it out for a simpler spread, as it is optional.
• Serve more sides: Add other preferred side dishes to the table alongside the kimchi.

Common mistakes to avoid

• Crowded pan: The pork will brown less evenly; cook it in batches if the slices do not fit with space around them.
• High heat: The outside can darken before the pork has cooked through; keep the grill pan at medium-low.
• Unsubmerged onion: Exposed rings will not pickle evenly; press them below the liquid.
• Wet lettuce: Water can make wraps slippery; rinse the leaves and drain them well.
• Overfilled wraps: They can split while you eat; use a small spoonful of rice and a little of each topping.

How to store

Refrigerate leftover cooked pork, rice, pickled onion and accompaniments separately in covered containers and use within 3 days. Reheat the pork in a pan until hot throughout; keep the lettuce and perilla chilled and serve fresh.

Frequently asked questions