Korean Samgyeopsal

Today on TACKRECIPE, we are going to explore the beloved Korean Samgyeopsal recipe, a popular Korean barbecue dish that features thick slices of pork belly grilled to perfection. Samgyeopsal, which translates to “three-layered meat,” is known for its juicy, flavorful taste and crispy texture when cooked properly. This dish is typically enjoyed with an array of fresh vegetables, dipping sauces, and traditional Korean side dishes, making it a well-rounded and social dining experience. Whether you’re hosting a gathering or simply craving authentic Korean flavors, this recipe will guide you through the process of preparing an authentic Samgyeopsal meal at home.

Ingredients (Serves 4)

• 600g thick-cut pork belly slices
• 1 tablespoon sesame oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 4 cloves garlic, thinly sliced
• 1 green chili, sliced (optional)
• 1 tablespoon gochujang (Korean red chili paste)
• 2 tablespoons ssamjang (Korean dipping sauce)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon rice vinegar
• 1 teaspoon sesame seeds
• 8 large lettuce leaves
• 4 perilla leaves (optional)
• ½ cup kimchi
• ½ cup thinly sliced green onions
• ½ teaspoon sesame oil for green onions
• ½ teaspoon Korean red pepper flakes (gochugaru)

Prepare the Pork

Start by selecting high-quality, thick-cut pork belly slices with a good balance of fat and meat. This ensures juiciness and crispiness after grilling. Rinse the pork belly under cold running water to remove any residual blood or impurities. Pat it completely dry with a paper towel—this step is crucial for achieving a beautiful golden-brown sear on the grill. Season the pork belly lightly but effectively by sprinkling a mix of salt and black pepper over both sides. This simple seasoning enhances the pork’s natural richness without overpowering it. Let the pork sit for about 10 minutes at room temperature—this helps it cook evenly and allows the seasoning to penetrate slightly. While it rests, move on to preparing the sauces and side dishes.

Make the Dipping Sauce

Korean barbecue is incomplete without a bold and flavorful dipping sauce. In a small mixing bowl, combine the following ingredients for a well-balanced ssamjang-based sauce:

🟢2 tablespoons ssamjang (Korean thick soybean and chili paste)
🟢1 tablespoon soy sauce (adds umami depth)
🟢1 teaspoon rice vinegar (for a slight tang)
🟢1 teaspoon sugar (balances the savory notes)
🟢1 teaspoon sesame oil (for nutty richness)
Whisk the mixture well until fully combined and smooth. If you prefer extra heat, stir in 1 teaspoon of gochujang (Korean red chili paste) or add thinly sliced green chili for a spicier kick. Finish by sprinkling toasted sesame seeds over the sauce for added crunch and aroma. Transfer the sauce to a small serving bowl and set aside.

Prepare the Sides

Samgyeopsal is best enjoyed with a variety of fresh and flavorful accompaniments. Here’s how to prepare them:

🟢Garlic & Chili: Thinly slice 4 cloves of garlic and 1 green chili (optional) for added heat. These will be grilled alongside the pork for extra depth of flavor.
🟢Scallion Salad (Pa Muchim): Thinly slice ½ cup of green onions and place them in a small bowl. Add ½ teaspoon sesame oil and ½ teaspoon Korean red pepper flakes (gochugaru), then toss gently to coat. This salad adds a refreshing contrast to the rich pork belly.
🟢Kimchi: Serve ½ cup of well-fermented kimchi in a small dish—grilling the kimchi enhances its sweetness and smokiness.
🟢Lettuce & Perilla Leaves: Wash and dry 8 large lettuce leaves and 4 perilla leaves. These will be used to wrap the grilled pork belly, offering a fresh, crisp bite.
Arrange all the sides neatly on a serving platter, making it easy for everyone to grab their preferred toppings.

Grill the Pork Belly

For the best results, use a Korean barbecue grill, cast iron pan, or a tabletop griddle. Follow these steps for perfectly grilled Samgyeopsal:

🟢Preheat the grill or pan over medium-high heat for about 2 minutes. This ensures a quick sear and even cooking.
🟢Brush a thin layer of sesame oil on the grill to prevent sticking and to add a subtle nuttiness to the pork.
🟢Place the pork belly slices directly onto the hot grill. Do not overcrowd the grill; cook in batches if necessary.
🟢Let the pork sear undisturbed for 3-4 minutes until the bottom turns golden brown and slightly crispy.
🟢Flip the slices and cook for another 3-4 minutes. The fat should render, creating a crispy outer layer while keeping the meat juicy.
🟢Add sliced garlic to the grill in the last 2 minutes so it roasts alongside the meat, developing a mild, caramelized flavor.
🟢If desired, place a few pieces of kimchi on the grill for a smoky, tangy contrast to the pork.
🟢Once fully cooked, transfer the pork belly to a cutting board. Use kitchen scissors or a sharp knife to cut it into bite-sized pieces, making it easier to eat.

Assemble the Wraps

Now it’s time to enjoy the flavors of Korean barbecue! Here’s how to build the perfect Samgyeopsal wrap (ssam):

🟢Take a large lettuce or perilla leaf in your hand as the base.
🟢Place a freshly grilled piece of pork belly in the center of the leaf.
🟢Add a small scoop of ssamjang dipping sauce for a rich, umami-packed bite.
🟢Top with grilled garlic slices, scallion salad, and a bit of kimchi for a balanced flavor.
🟢Wrap it tightly into a bite-sized parcel and eat it all at once for the best taste experience.

Tips:

Use Thick-Cut Pork Belly

🟢Opt for thick slices (at least 1 cm or ½ inch thick) of high-quality pork belly with a good balance of fat and meat. This thickness allows the pork to crisp up on the outside while remaining juicy inside. Avoid thin slices, as they tend to dry out too quickly on the grill.

Grill at the Right Temperature

🟢Heat your grill or pan to medium-high before adding the pork belly. Allow the meat to cook undisturbed for 3-4 minutes per side to develop a crispy golden crust before flipping. Constantly flipping the meat too soon prevents proper caramelization and reduces its rich, smoky flavor.

Enhance the Flavor

🟢Experiment with different wrap combinations for the best taste experience. Try grilled pork belly with kimchi for a tangy contrast, or add a slice of grilled garlic and ssamjang for a deep umami flavor. For extra freshness, use perilla leaves along with lettuce to elevate the herbal notes in each bite.