Korean BBQ Grilled Pork Belly

Korean BBQ Grilled Pork Belly is one of my favorite dishes to cook when I want to enjoy a rich, flavorful meal with family or friends. The first time I tasted Korean BBQ Grilled Pork Belly, I was amazed by how tender and delicious the meat was, perfectly balanced with the smoky char from the grill. The crispy edges, the juicy bite, and the combination of sweet and savory flavors made it unforgettable. After that experience, I knew I had to recreate this at home.

Perfecting the Marinade

One of the secrets to great Korean BBQ Grilled Pork Belly is the marinade. I love using a mix of soy sauce, sesame oil, garlic, ginger, and a touch of sugar to give the pork belly that deep, mouthwatering flavor. I marinate the meat for a few hours or even overnight, letting all those flavors soak in. The soy sauce brings in the umami, while the sugar helps the pork caramelize beautifully when grilled. Every time I make this, I get excited knowing that the marinade will take the pork belly to another level.

The Joy of Grilling

Grilling the pork belly is where the magic happens. I prefer using a charcoal grill because it adds a smoky aroma that enhances the taste of the meat. I carefully place the pork belly slices on the hot grill, listening to the sizzle as they hit the heat. Watching them slowly crisp up while the fat melts away is so satisfying. It’s important to keep an eye on them to avoid overcooking, flipping them just at the right time. Korean BBQ Grilled Pork Belly is not only about the meat, but also the process of grilling together, making it a fun and interactive meal.

Korean BBQ Grilled Pork Belly isn’t complete without some delicious sides. I like to serve it with fresh lettuce leaves, garlic slices, and ssamjang (a spicy Korean dipping sauce). Wrapping the pork belly in the lettuce, adding a little garlic and ssamjang, makes the perfect bite—crispy, juicy, spicy, and refreshing all at once. Sometimes, I also include kimchi or pickled radishes to balance the richness of the pork belly. This dish brings people together, and every time I serve it, it becomes a memorable meal shared with loved ones.

Chef’s Notes-Korean BBQ Grilled Pork Belly

• Chill the pork belly in the freezer for about 15 minutes before slicing. This firms up the meat, making it easier to slice thinly and uniformly.
• If you have extra time, marinate the pork belly in a simple mix of soy sauce, garlic, and sugar for at least 30 minutes to enhance the taste.
• Use medium-high heat to ensure the pork belly gets crispy without burning. Avoid overcrowding the pan to allow even browning.
• Prepare and arrange all the vegetables before grilling the meat. This makes serving and wrapping easier, creating a smooth and enjoyable dining flow.
• King oyster mushrooms have a meaty texture and can be grilled alongside the pork belly, making them a great vegetarian alternative.
• If grilling outdoors, use a portable tabletop grill for an interactive Korean BBQ experience. Guests can cook their portions and enjoy the freshly grilled flavors.
• Pork belly can become dry if overcooked. Grill until crispy but keep an eye on the texture, and remove from heat when golden-brown.
• Let the cooked pork belly rest for a few minutes before serving. This helps the juices redistribute, making the meat more tender.
• Serve with classic Korean sides like kimchi, pickled radishes, or steamed rice to add authenticity and balance to the meal.

Korean BBQ Grilled Pork Belly

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

700

kcal

Total time

40

minutes

Dive into the rich flavors of Korea with our Authentic Korean BBQ Grilled Pork Belly! Perfect for gatherings, this Samgyeopsal-gui recipe brings tender pork belly to your table, complemented by a vibrant green onion salad and a savory ssamjang dipping sauce. Whether you’re hosting a lively party or enjoying a cozy meal with family, this dish promises a delightful and interactive dining experience. Plus, with a versatile vegetarian option using king oyster mushrooms, everyone can join in the fun. Elevate your BBQ game and savor the mouthwatering tastes of Korean cuisine!

Ingredients

• Main Protein

• 3 pounds bacon slices fresh or thawed pre-sliced

• Green Onion Mixture

• 14-16 scallions finely chopped about 5 cups

• 1/4 cup soy sauce

• 2 teaspoons granulated sugar

• 1 tablespoon toasted sesame seeds

• 1 tablespoon roasted sesame oil

• 2 tablespoons Korean red pepper flakes

• Ssamjang (Spicy Dipping Sauce)

• 1/4 cup fermented soybean paste

• 1 scallion finely chopped

• 1 clove garlic minced

• 2 tablespoons gochujang (Korean chili paste)

• 2 teaspoons sugar

• 2 teaspoons toasted sesame seeds

• 1 tablespoon roasted sesame oil

• Fresh Vegetables

• 1 head iceberg lettuce cleaned and dried

• 24 perilla leaves (optional) cleaned and dried

• 2 large carrots sliced into sticks

• 1 English cucumber sliced into sticks

• 7-8 green chili peppers chopped

• 12 raw garlic cloves thinly sliced

• 1 large onion cut into 1/4-inch pieces

• Alternative Ingredients:

• Pork Belly: Substitute with beef belly or tempeh for vegetarians.

• Soy Sauce: Use tamari for a gluten-free option.

• Perilla Leaves: Replace with spinach or additional lettuce leaves.

• Gochugaru: Use crushed red pepper flakes if unavailable.

• Doenjang: Miso paste can be an alternative.

• Gochujang: Sriracha can be used for a different spicy profile.

• Lettuce: Romaine or iceberg lettuce can be used interchangeably.

• Sesame Oil: Olive oil serves as a suitable substitute.

Directions

• Prepare the Pork Belly: Begin by slicing the pork belly into bite-sized pieces, ensuring uniform thickness for even cooking. Place the sliced meat on a large plate and refrigerate to maintain freshness until grilling begins. (Prep Time: 10 minutes)
• Create the Green Onion Salad: Soak the chopped scallions in cold water for about 5 minutes to soften. After soaking, thoroughly rinse and drain the onions. In a small bowl, combine soy sauce, granulated sugar, toasted sesame seeds, roasted sesame oil, and Korean red pepper flakes. Mix these ingredients well to form the dressing. Portion the green onions into individual serving bowls and drizzle the prepared dressing over each portion. Set aside for serving. (Prep Time: 10 minutes)
• Make the Ssamjang Dipping Sauce: In a mixing bowl, combine fermented soybean paste, finely chopped scallion, minced garlic, gochujang, sugar, toasted sesame seeds, and roasted sesame oil. Stir the mixture until all ingredients are well incorporated, resulting in a rich and savory dipping sauce. Set aside for guests to use as desired. (Prep Time: 5 minutes)
• Arrange the Fresh Vegetables: Lay out the cleaned and dried iceberg lettuce and perilla leaves on a serving platter. Arrange the sliced carrots, cucumber sticks, chopped green chili peppers, sliced garlic, and onion pieces in separate sections for easy access. This colorful assortment provides a variety of flavors and textures to complement the grilled pork. (Prep Time: 5 minutes)
• Grill the Pork Belly: Heat a nonstick pan over medium-high heat and add a small amount of roasted sesame oil for flavor. Once the oil is hot, place the pork belly slices onto the pan in a single layer. Grill the pork, turning occasionally, until both sides achieve a crispy texture and golden-brown color. As the pork cooks, monitor closely to prevent burning. Once cooked to perfection, transfer the pork slices to a side plate, ready for serving. (Cook Time: 15 minutes)
• Serve and Enjoy: Allow guests to take their preferred amount of grilled pork belly from the side plate. For an authentic experience, encourage wrapping the pork in lettuce or perilla leaves, adding a dollop of ssamjang, some green onion salad, and any desired vegetables. Fold the leaf into a neat package and enjoy the burst of flavors in one satisfying bite. Continue grilling and serving as needed to keep the meal interactive and enjoyable. (Serving Time: Ongoing)

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons
• Nonstick Pan

Nutrition Facts

• Calories: 700kcal
• Fat: 50g
• Saturated Fat: 20g
• Cholesterol: 100mg
• Sodium: 1500mg
• Potassium: 600mg
• Carbohydrates: 25g
• Fiber: 5g
• Sugar: 10g
• Protein: 35g
• Vitamin A: 1000IU
• Vitamin C: 20mg
• Calcium: 100mg
• Iron: 3mg

FAQ-Korean BBQ Grilled Pork Belly

Can I prepare this dish without a grill?

Yes, you can use a nonstick pan on the stovetop or a griddle for grilling the pork belly. Just ensure you maintain medium-high heat for crispy results.

What’s the best way to store leftovers?

Leftover pork belly can be stored in an airtight container in the fridge for up to 3 days. To reheat, use a hot pan to crisp it up again. It can also be frozen for up to 3 months.

What’s a good vegetarian substitute for pork belly?

King oyster mushrooms are a fantastic alternative. They have a meaty texture and can absorb the flavors well. Tempeh or tofu can also work for vegetarians.

Can I make this recipe gluten-free?

Absolutely! Simply replace soy sauce with tamari or a gluten-free soy sauce option. The rest of the ingredients are naturally gluten-free.

How do I prevent the pork belly from becoming too greasy?

Pork belly is naturally fatty, but you can drain excess fat from the pan as you cook. Grilling on a tabletop grill with drainage also helps reduce greasiness while keeping the meat crispy.