Korean Grilled Pork Belly has always been a beloved dish in my family. Growing up, my mom would prepare it on special occasions, and the smoky, savory aroma would fill our home, making our mouths water. We would gather around the table, eagerly waiting for that first bite. The crispiness of the pork belly, paired with the tangy dipping sauces and fresh lettuce wraps, made every bite unforgettable. Now, I’m passing down this recipe to my own family, recreating the same joy that Korean Grilled Pork Belly brought to my childhood.
Gathering the Ingredients
Whenever I make Korean Grilled Pork Belly, I love how simple yet flavorful the ingredients are. The star of the show is, of course, the pork belly – thick, fatty slices that get perfectly crispy on the grill. I also prepare an array of side dishes, like kimchi, sliced garlic, green onions, and ssamjang (a spicy dipping sauce). I always make sure to have fresh lettuce leaves for wrapping the grilled pork. The beauty of this dish is that you can mix and match flavors, creating different tastes with each wrap.
The Grilling Experience
Grilling the pork belly is my favorite part of making Korean Grilled Pork Belly. I love hearing the sizzle as the pork hits the hot grill, and the way the fat slowly renders, creating a crispy, golden crust. The smell is absolutely irresistible. It’s a communal cooking experience – everyone can gather around the grill, turning the pieces, chatting, and tasting bits as they cook. Once the pork is perfectly crispy on the outside but juicy on the inside, we bring it to the table, ready to wrap in lettuce with all the tasty sides.
Korean Grilled Pork Belly is more than just a meal for me – it’s a chance to connect with family and friends. Sitting together, sharing laughter, and enjoying each wrap of crispy pork with kimchi and garlic is such a heartwarming experience. The flavors are bold, the textures are fun, and the memories created around this dish are lasting. Every time I make Korean Grilled Pork Belly, it feels like a little celebration of tradition, flavor, and family.
Table of Contents
Chef’s Notes-Korean Grilled Pork Belly
- Ensure the pork belly is sliced evenly, about 1/4 to 1/2 inch thick, to guarantee that all pieces cook uniformly and develop that golden-brown, crispy exterior.
- Let the pork belly come to room temperature for 10-15 minutes before cooking. This prevents the meat from curling up and helps it cook evenly.
- Preheating the cast iron skillet is essential for achieving the perfect sear. You want the pork belly to sizzle immediately when it hits the pan.
- Grill the pork belly in batches to avoid overcrowding, which can cause the pork to steam rather than sear, resulting in a less crispy texture.
- Let the green onions sit in the soy sauce mixture for a few minutes to absorb the flavors. This salad brings a refreshing crunch and a tangy contrast to the richness of the pork belly.
- For a creamier ssamjang, add a small amount of sesame oil. You can also adjust the spiciness by adding more or less gochujang.
- The king oyster mushrooms or other veggies can be grilled alongside the pork belly for vegetarian guests or as an additional side. They also absorb flavors beautifully from the pork fat, making them a delicious complement.
Korean Grilled Pork Belly
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hourExperience the irresistible flavors of Korean BBQ with our easy-to-make Grilled Pork Belly Samgyeopsal-gui! Perfect for social gatherings, this dish brings the fun of tabletop grilling to your home. Juicy slices of pork belly paired with vibrant green onion salad and savory ssamjang create a well-rounded, delicious meal. Whether you’re hosting a party or enjoying a family dinner, this recipe is sure to impress. Plus, with customizable options like grilling king oyster mushrooms for vegetarian guests, it’s a versatile favorite. Elevate your cooking and delight your guests with this authentic and mouthwatering Korean classic!
Ingredients
- Protein
3 pounds sliced pork belly fresh or thawed if previously frozen
- Salad
14 to 16 green onions approximately 5 cups, thinly sliced
1/4 cup soy sauce
2 teaspoons granulated sugar
1 tablespoon toasted sesame seeds
1 tablespoon toasted sesame oil
2 tablespoons Korean red pepper flakes (gochugaru)
- Dipping Sauce
1/4 cup fermented soybean paste (doenjang)
1 green onion finely chopped
1 garlic clove minced
2 tablespoons red chili paste (gochujang)
2 teaspoons sugar
- Optional
4 king oyster mushrooms sliced
Fresh lettuce leaves for wrapping
- Alternative Ingredients:
Pork Belly: Substitute with extra-thick-cut bacon or tempeh for a vegetarian option.
Soy Sauce: Use tamari for a gluten-free alternative.
Gochugaru: Replace with crushed red pepper flakes if unavailable.
Doenjang: Use miso paste as a substitute.
Gochujang: Substitute with sriracha or another chili paste if gochujang is not available.
Sesame Oil: Can be replaced with olive oil though it will alter the flavor profile slightly.
Green Onions: Scallions can be used in place of green onions.
Directions
- Preparing the Pork Belly: Start by placing the sliced pork belly on a clean cutting board. Allow it to come to room temperature for about 10 minutes to ensure even cooking. Season the pork lightly with a pinch of salt and pepper to enhance its natural flavors.
- Making the Green Onion Salad: In a large mixing bowl, combine the thinly sliced green onions with soy sauce and granulated sugar. Sprinkle in the toasted sesame seeds and drizzle with sesame oil. Toss the mixture thoroughly to ensure all ingredients are well-coated. Let the salad marinate for 5 minutes to allow the flavors to meld together.
- Preparing the Dipping Sauce: In a separate bowl, mix together the doenjang, finely chopped green onion, minced garlic, gochujang, and sugar. Stir until the sauce achieves a smooth and uniform consistency. This ssamjang will add a rich, savory flavor to your wraps.
- Grilling the Pork Belly: Heat a cast iron skillet over medium-high heat. Once hot, place the pork belly slices onto the skillet, ensuring they are not overcrowded. Grill each side for approximately 3-4 minutes or until they develop a crispy, golden-brown exterior. Optionally, grill the king oyster mushrooms alongside the pork for a hearty vegetarian addition.
- Serving the Dish: Arrange the grilled pork belly and mushrooms on a serving platter alongside the marinated green onion salad and dipping sauce. Provide fresh lettuce leaves for wrapping. To eat, place a slice of pork and some salad onto a lettuce leaf, add a dollop of ssamjang, and enjoy the burst of flavors.
Equipment
- Chef’s Knife
- Cutting Board
- cast iron skillet
Nutrition Facts
- Calories: 700kcal
- Fat: 55g
- Saturated Fat: 20g
- Cholesterol: 120mg
- Sodium: 1200mg
- Potassium: 400mg
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 8g
- Protein: 35g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 50mg
- Iron: 3mg
FAQ-Korean Grilled Pork Belly
Can I cook this dish without a cast iron skillet?
Yes, you can use a grill pan or an outdoor grill for similar results. Just make sure to heat the surface well before grilling to get a good sear on the pork belly.
Can I make this dish in advance?
You can prep the pork belly, green onion salad, and dipping sauce ahead of time. However, the pork belly is best served immediately after grilling to maintain its crispy texture.
What can I use if I can’t find pork belly?
You can substitute thick-cut bacon for a similar texture, though it will have a smokier flavor. For a vegetarian option, tempeh or tofu can be grilled as an alternative.
Can I make the dipping sauce less spicy?
Yes, reduce the amount of gochujang or replace it with a milder chili paste. You can also add a little more sugar or sesame oil to balance out the heat.
What are some side dishes to serve with this?
Steamed rice, kimchi, pickled radishes, or other Korean banchan (side dishes) are great accompaniments. They add texture and flavor variety to the meal.
