Korean grilled pork belly with lettuce wraps
Samgyeopsal
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Samgyeopsal
Korean grilled pork belly with lettuce wraps
★4.6(25)
Thick slices of pork belly grilled at the table until crispy, then wrapped in lettuce with garlic, ssamjang, and pickled radish. The quintessential Korean BBQ experience.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Samgyeopsal is the heart of Korean BBQ culture—thick pork belly slices sizzling on a tabletop grill, surrounded by an array of banchan and wrapping ingredients. It is as much about the experience as the food.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
Ingredients
- 2 lbs pork belly, sliced 1/3-inch thick
- 1 head green leaf lettuce or perilla leaves
- 3 tbsp ssamjang (Korean dipping paste)
- 6 cloves garlic, sliced raw
- 1 bunch green onions, for grilling
- Pickled radish (danmuji) for wrapping
Instructions
- 1
Slice pork belly into 1/3-inch thick pieces if not pre-sliced. Pat dry with paper towels.
- 2
Heat a grill pan, tabletop grill, or cast-iron skillet over high heat. No oil needed—the pork belly has plenty of fat.
- 3
Grill pork belly slices 3-4 minutes per side until crispy and rendered. Grill garlic slices alongside.
- 4
Cut grilled pork into bite-size pieces with scissors at the table.
- 5
Wrap each piece in a lettuce leaf with a dab of ssamjang, a slice of grilled garlic, and pickled radish. Eat in one bite.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork bellyBeef brisket, sliced thin
Makes chadol baegi, a leaner Korean BBQ option
SsamjangDoenjang + gochujang mixed 2:1
Homemade approximation of the dipping paste
Tips & Storage
Pro Tips
Freeze the pork belly for 30 minutes for easier slicing to uniform thickness.
Grill green onion salad alongside—it is the classic samgyeopsal accompaniment.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Raw marinated pork keeps 2 days refrigerated. Cooked pork is best eaten immediately.
Reheating
Re-grill or pan-sear cooked pork belly to restore crispiness.
Nutrition Facts
Per serving (80mg) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates42g
Fat4g
Fiber580mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is ssamjang?
- A thick, savory Korean dipping paste made from doenjang (fermented soybean paste) and gochujang.
- Do I need a Korean BBQ grill?
- A cast-iron skillet or grill pan on the stove works perfectly well.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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