Samgyeopsal is thick cut, unmarinated pork belly grilled at the table and eaten wrapped in lettuce with garlic, ssamjang, and a scrap of scallion salad. The name means three layer flesh, describing the alternating bands of fat and meat in a good slice of belly. Unlike bulgogi, the pork here gets no marinade at all. The point is the meat and the fat rendering as it grills, not a sauce.
It became Korea's most popular grilled meat for everyday eating in the postwar decades of the twentieth century, when pork belly was cheap and tabletop grilling let a group share one pan and cook at their own pace. It remains one of the most social dishes in Korean cooking, built around a shared grill rather than individually plated servings.
The wrap is not optional garnish. Lettuce, garlic, and ssamjang around a hot, fatty slice of pork is how the dish is meant to be eaten, cutting the richness with something raw and something sharp in every bite.
What Actually Matters: Rendering the Fat Slowly
Samgyeopsal lives or dies on how the fat cooks. Thick slices, at least a third of an inch, need a slower start over medium heat so the fat layer has time to render and crisp before the lean meat overcooks. Throwing thin, cold slices onto a screaming hot grill chars the outside while the fat stays flabby underneath. Give the fat time, flip often, and use scissors at the table to cut pieces down once they are seared, the way Korean barbecue restaurants do.
Samgyeopsal
Serves 4. Prep 10 minutes, cook 20 minutes, total 30 minutes.
Ingredients
- 2 pounds pork belly, sliced 1/3 inch thick, unmarinated
- 1/2 teaspoon salt
- 1 head butter or red leaf lettuce, leaves separated
- 6 cloves garlic, thinly sliced
- 2 to 3 green chilies, sliced, optional
- 3 tablespoons ssamjang (Korean seasoned soybean paste)
- 1 teaspoon toasted sesame oil, for dipping salt
- 1/2 teaspoon salt, for dipping
- 1/2 teaspoon black pepper, for dipping
- 2 scallions, thinly sliced, tossed with a little soy sauce and sesame oil for a quick side salad
Method
- Pat the pork belly slices dry and season lightly with salt on both sides.
- Heat a grill pan or heavy skillet over medium heat, no oil needed since the pork renders its own fat.
- Lay the pork belly slices in a single layer, leaving space between them, and cook 3 to 4 minutes per side, until the fat is rendered and crisp and the meat is cooked through.
- In the last few minutes, add the garlic slices to the pan alongside the pork to soften and lightly char.
- Combine the sesame oil, salt, and pepper in a small dish for dipping.
- Cut the cooked pork into bite sized pieces with kitchen scissors.
- Build wraps: a lettuce leaf, a piece of pork, a slice of grilled garlic, a chili if using, a small dab of ssamjang, and a bit of the scallion salad.
- Eat immediately, wrap by wrap, while the pork is hot off the pan.
Nutrition (per serving, estimated)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 610 | 26 g | 54 g | 6 g |
Estimate calculated from the ingredients above, not lab verified.
Tips and Variations
- Cut it at the table: Korean barbecue restaurants cut the pork with scissors after searing rather than before, which keeps the slices intact on the grill.
- Add mushrooms: king oyster or shiitake mushrooms grilled alongside the pork soak up the rendered fat and make a good vegetable pairing.
- Soju pairing: samgyeopsal is a classic pairing with soju in Korean dining culture, though this is entirely optional at home.
- Leftovers: reheat gently in a skillet, since the microwave will make the fat rubbery.
Frequently Asked Questions
Why is there no marinade?
Samgyeopsal is meant to showcase the pork and its fat directly, seasoned only with salt, unlike bulgogi which is built around its marinade.
What cut of pork should I ask for?
Pork belly, sliced about a third of an inch thick. Ask a butcher for samgyeopsal cut or fresh side pork if belly is not labeled directly.
Do I need a special grill?
No, a heavy skillet or grill pan on the stove works fine. Tabletop butane grills are traditional for the social experience but not required.
What is ssamjang?
A thick, seasoned paste of fermented soybean paste, gochujang, garlic, and sesame oil, used as the dipping condiment for the lettuce wraps.
Can I make this without lettuce wraps?
Yes, the grilled pork is delicious on its own with rice, but the wrap with garlic and ssamjang is how the dish is traditionally eaten.
More From Wine Drop Cookery
This recipe is part of our South Korean recipe collection. For more, try Bulgogi or Sundubu Jjigae. For the tools, see Kitchen Essentials, Pots, Pans and Cookware, and our full collection index.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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