If you’ve ever dined at a Korean BBQ restaurant or attended a Korean-themed gathering, you’ve likely encountered Samgyeopsal. This mouth-watering dish is a beloved part of Korean cuisine, often enjoyed in a lively, communal setting. Translated literally as "three-layered flesh," Samgyeopsal refers to thick slices of pork belly that are grilled at the table and eaten with various accompaniments like rice, leafy greens, dipping sauces, and flavorful banchan (side dishes).
Samgyeopsal is more than just food; it’s an experience. The sizzling pork belly, the aroma of grilled meat, and the joy of sharing a meal with friends and family come together to make this Korean BBQ dish one of the most iconic and popular in Korea. In this guide, we’ll walk you through how to recreate this incredible experience at home, offering you a Korean BBQ pork belly grill masterclass to elevate your cooking and dining skills.
In Korea, Samgyeopsal is not just about eating pork belly. It’s deeply woven into the fabric of Korean culture, often associated with social gatherings and celebrations. Historically, pork was considered a symbol of wealth and prosperity, and grilling it at the table became a fun and interactive way for families and friends to bond over food.
Though it’s enjoyed year-round, Samgyeopsal is particularly popular on weekends or during special occasions when groups come together for a barbecue. Whether at a restaurant or at home, it’s always served with a hearty portion of banchan (Korean side dishes) and usually paired with drinks like soju or beer, making it a lively experience.
To grill Samgyeopsal like a pro, you'll need the right ingredients and equipment. Here’s a list of essentials to get started:
The star of the show, pork belly, is the most important ingredient. Look for fresh, high-quality cuts with a good balance of meat and fat for that juicy, tender texture. Slice the pork belly into thick strips, about 1 to 1.5 inches wide. This cut will ensure the pork holds its flavor while grilling and gives you that perfect crispy edge.
Traditional Samgyeopsal is eaten wrapped in leafy greens. Lettuce and perilla leaves (Korean mint) are the most common choices. These fresh, crisp greens add a refreshing contrast to the richness of the pork belly.
To enhance the flavor of the grilled pork, slice some garlic cloves, green onions, and chili peppers. You can grill these alongside the pork or use them to season your wraps.
The rich, smoky flavor of grilled Samgyeopsal is elevated by dipping sauces. You’ll need a good ssamjang (fermented soybean paste) or a gochujang (Korean chili paste) mixed with sesame oil and salt for a savory, spicy kick. A simple soy sauce-based dip with garlic and chili oil can also add depth to each bite.
Banchan are small, shareable side dishes that accompany your Samgyeopsal. Common ones include kimchi, pickled radishes, fermented bean sprouts, and seasoned spinach. These side dishes bring a burst of flavor and balance to the rich pork belly.
While the ingredients are essential, having the right equipment will make grilling Samgyeopsal at home a breeze.
To get that authentic Korean BBQ experience, invest in a table-top grill or electric grill pan. It’s designed to be placed on the dining table, allowing you to grill the pork belly right in front of your guests. If you don’t have one, a regular grill pan or stovetop grill works just as well.
Having tongs on hand is crucial for turning the pork belly slices, and kitchen scissors are often used to cut the meat into bite-sized pieces once it’s cooked.
For those who want a simple setup, a grill pan can work. Alternatively, a hot plate with adjustable heat is also a great option for cooking the meat evenly.
Ready to grill your Samgyeopsal? Let’s break it down step-by-step.
Begin by cutting the pork belly into thick strips. If your pork belly is fatty, that’s perfect — the fat will render out as it grills, creating a crispy, flavorful exterior while keeping the meat juicy.
Place your table-top grill or grill pan on the dining table, ensuring it's heated to a medium-high temperature. You want it hot enough to sear the pork but not so hot that it burns the fat before the meat cooks through.
Place the pork belly slices on the grill, fat side down. Grill for 3–5 minutes per side, flipping occasionally. You’ll notice the fat begin to crisp up while the meat becomes tender and juicy. Keep the grill covered to retain heat, and don’t be afraid to trim the fat if it starts to char too much.
Grill sliced garlic and green onions alongside the pork belly. They’ll soak up the smoky aroma and add extra flavor to the wraps.
Once your pork belly is perfectly grilled, it’s time to assemble your Samgyeopsal wraps.
Take a lettuce or perilla leaf and lay it flat on your plate.
Add a slice of grilled pork belly, along with a slice of grilled garlic and green onion.
Top with a dollop of ssamjang or gochujang.
Optional: Add a few pieces of banchan like kimchi or pickled radishes for an extra crunch and flavor contrast.
Wrap it up and enjoy! You can either eat it whole or take smaller bites, savoring the perfect combination of flavors.
A Samgyeopsal meal is never complete without a variety of banchan. These side dishes provide texture and balance to the grilled pork belly. Some popular options include:
Kimchi: The quintessential Korean side dish, tangy and spicy.
Pickled Radishes: Crunchy and slightly sweet to balance the richness of the pork.
Seasoned Spinach: A light, salty accompaniment.
Fermented Bean Sprouts: Tangy and fresh, adding a slight crunch.
As for dipping sauces, don’t shy away from experimenting. Ssamjang (fermented soybean paste) is a favorite, while gochujang mixed with sesame oil and salt offers a spicy, savory dip. Feel free to adjust the flavors to your liking.
Hosting a Korean BBQ night at home can be a fun and memorable experience. Here are some tips for making it perfect:
Ambience: Set the mood with some Korean music, dim lighting, and cozy seating.
Serving Order: Start by grilling the pork belly first, followed by sides and sauces.
Drinks: Pair your meal with a cold bottle of soju or beer. You can also try Makgeolli, a traditional Korean rice wine.
Social Element: Encourage guests to get involved, grill the meat, and assemble their wraps — it’s all part of the fun.
Samgyeopsal is not just a dish; it’s an immersive experience that brings people together over good food and great conversation. The sizzling pork belly, the smoky aroma, and the delicious wraps all make it a memorable part of any Korean meal. By following this guide and recreating the experience at home, you’ll be able to enjoy the magic of Korean BBQ without leaving your kitchen.
So, gather your friends, fire up the grill, and enjoy this classic Korean BBQ pork belly dish. Whether you’re a seasoned pro or a beginner, you’ll find that grilling Samgyeopsal is a fun, satisfying, and flavorful way to experience Korean cuisine.