Korean BBQ pork belly, or Samgyeopsal, is a staple in Korean cuisine, known for its irresistible combination of crispy, caramelized edges and juicy, flavorful pork. This dish is all about the experience—grilling bite-sized slices of pork belly at the table, wrapping them in fresh lettuce with garlic, ssamjang (spicy soybean paste), and kimchi, then enjoying the explosion of flavors in every bite. Whether you're cooking it indoors on a stovetop grill or outside on a barbecue, this dish is simple, delicious, and perfect for social gatherings.
Korean BBQ Pork Belly
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Korean
- 1 1/2 lbs pork belly sliced into 1/4-inch thick strips
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey or brown sugar
- 1 tbsp gochujang Korean red chili paste
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1/2 tsp black pepper
- 1 tsp ginger grated
- 1 tbsp toasted sesame seeds
- 2 green onions thinly sliced
- 1 tbsp vegetable oil for grilling
- Lettuce leaves for wrapping
- Sliced garlic jalapeños, and kimchi (for serving)
- Ssamjang Korean dipping sauce
Marinate the Pork Belly
In a bowl, mix soy sauce, sesame oil, honey, gochujang, rice vinegar, garlic, black pepper, and ginger. Coat the pork belly slices evenly and let them marinate for at least 10 minutes (or overnight for deeper flavor).
Preheat the Grill
Heat your grill or stovetop grill pan over medium-high heat. Lightly brush with vegetable oil.
Grill the Pork Belly
Lay the pork belly slices on the hot grill. Cook for about 3-4 minutes per side, or until caramelized and slightly crispy. Baste with leftover marinade occasionally for extra flavor.
Prepare the Wraps
Arrange lettuce leaves on a plate and place the grilled pork belly slices alongside sliced garlic, jalapeños, kimchi, and ssamjang.
Assemble and Enjoy
To eat, take a lettuce leaf, add a slice of pork belly, some garlic, a dab of ssamjang, and a bit of kimchi. Wrap it up and enjoy!
Pairings
- Drinks: Korean soju, makgeolli (rice wine), or a light lager beer
- Side Dishes: Steamed rice, japchae (stir-fried glass noodles), kimchi, and pickled radish
- Sauces: Ssamjang, sesame oil with salt and pepper, or a spicy garlic soy sauce
FAQs
1. What type of pork belly should I use?
Look for thick-cut, skinless pork belly slices. Korean markets often sell pre-sliced pork belly specifically for grilling.
2. Can I use a different cut of pork?
Yes! If pork belly is too fatty for your taste, you can use pork shoulder or pork loin. However, they won’t be as juicy.
3. What if I don’t have a grill?
You can cook the pork belly in a cast-iron skillet or on a stovetop grill pan. Just make sure to cook on medium-high heat to get that crispy texture.
4. Is there a vegetarian alternative?
Yes! You can substitute the pork belly with thick slices of mushrooms like king oyster mushrooms or extra-firm tofu for a similar grilling experience.
