Samgyeopsal
“Korean grilled thick slices of unseasoned pork belly, wrapped in lettuce with garlic, chili paste, and kimchi.”
Lettuce
Garlic
Gochujang
Pork BellyWhere it comes from
Samgyeopsal, which translates to 'three layers of flesh,' is a popular Korean grilling dish that became trendy in the late 20th century. This dish centers around thick slices of unseasoned pork belly, highlighting the natural flavors of the meat. Interestingly, it’s often enjoyed with an array of dipping sauces and fresh vegetables, making it a social dining experience.
On the Palate
How it's made
3 steps · Show ↓18 min active
How it's made
3 steps · Show ↓- 110 min
Preheat a grill or a slanted metal griddle over medium-high heat until hot. Place the thick slices of pork belly on the grill, letting them sizzle as the fat renders, about 5 minutes per side.
Watch outFlip the pork slices when the edges are golden brown and crisp.
- 25 min
As the pork grills, add garlic cloves and onion slices to the side, allowing them to cook in the rendered pork fat until they are golden and fragrant, about 5 minutes.
- 33 min
Once the pork is cooked through, slice it into bite-sized pieces using scissors. Serve immediately with lettuce leaves, gochujang, and any other desired accompaniments.
