Name: Samgyeopsal Grilled Pork Belly with Ssamjang
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs Pork belly, sliced 1/4 inch thick; 4 tbsp Doenjang (Fermented Soybean Paste); 1 tbsp Gochujang (Korean Red Chili Paste); 1 tbsp Minced garlic; 1 tbsp Honey or sugar; 1 tbsp Toasted sesame oil; 2 stalks Chopped green onions; 16 leaves Red leaf lettuce leaves; 5 cloves Garlic cloves, thinly sliced; 2 peppers Green chili peppers, sliced

"Experience the ultimate Korean BBQ classic with thick-cut pork belly grilled to crispy perfection. Served with fresh lettuce wraps and a robust, savory-sweet ssamjang dipping sauce, this meal is a communal dining delight."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Pork belly, sliced 1/4 inch thick
4 tbsp 60 g	Doenjang (Fermented Soybean Paste)
1 tbsp 15 g	Gochujang (Korean Red Chili Paste)
1 tbsp 15 g	Minced garlic
1 tbsp 15 ml	Honey or sugar
1 tbsp 15 ml	Toasted sesame oil
2 stalks 20 g	Chopped green onions
16 leaves 150 g	Red leaf lettuce leaves
5 cloves 15 g	Garlic cloves, thinly sliced
2 peppers 10 g	Green chili peppers, sliced

2 Instructions

Prepare the Ssamjang dipping sauce by combining doenjang, gochujang, minced garlic, honey, chopped green onions, and sesame oil in a small bowl. Stir until well combined and smooth.

Clean and thoroughly dry the lettuce leaves. Arrange them on a serving platter alongside the sliced raw garlic and chili peppers.

Heat a large grill pan or cast-iron skillet over medium-high heat. Do not add oil, as the pork belly will release its own fat as it cooks.

Place the pork belly slices on the hot pan in a single layer. Grill until the bottom side is deeply browned and crispy, about 3 to 4 minutes.

Flip the slices and grill the other side. Use kitchen shears to cut the long strips into bite-sized pieces while they are still in the pan.

Move the meat to the edges of the pan and place the sliced garlic and chilis in the center to lightly toast them in the rendered pork fat for 1 minute.

To serve, take a lettuce leaf, place a piece of pork in the center, add a dollop of ssamjang, a slice of grilled garlic, and a chili. Fold the leaf into a small packet and eat in one bite.

·
Use high-quality, skin-on pork belly for the best texture and 'crunch'.
·
Dry the lettuce completely to prevent the wraps from becoming soggy.
·
Grill the garlic in the pork fat until it turns golden; it mellows the sharp raw flavor significantly.
·
For a traditional touch, serve with a side of perilla leaves and seasoned shredded scallion salad (Pajori).

? Frequently Asked Questions

Can I cook Samgyeopsal in an air fryer?

Yes, you can air fry pork belly at 400°F (200°C) for 10-15 minutes, flipping halfway, though you will miss the experience of table-side grilling.

What if I can't find doenjang?

You can use Japanese red miso as a substitute, though it is less pungent and slightly sweeter than traditional Korean doenjang.

Is Samgyeopsal gluten-free?

The pork is naturally gluten-free, but standard doenjang and gochujang often contain wheat flour. Look for certified gluten-free versions of these pastes.

Can I use pork shoulder instead?

Yes, pork shoulder (Moksal) is a popular leaner alternative in Korean BBQ, though it won't be as crispy as pork belly.

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