Samgyeopsal
Thick-cut pork belly, grilled crispy, lettuce wraps and ssamjang.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Perilla (kkaennip) is the secret leaf - minty-anise like shiso. Hard to find outside Korean groceries but worth a trip. Always wrap with BOTH lettuce and perilla layered, never just one.
Ingredients
Everything below makes 4 servings.
- 2 lbskin-on pork belly slabscut into 1/2-inch thick slabs, 3 inches wide
- 2 headsred leaf lettuceleaves separated and washed
- 20perilla leaves (kkaennip)washed and dried
- ⅓ cupssamjang
- 8garlic clovesthinly sliced (grilled alongside)
- 6scallionsjulienned into 3-inch matchsticks
- 2 tbsptoasted sesame oil
- 1 tbspsoy sauce
- 1 tbsptoasted sesame seedstoasted
- 1 cupripe napa kimchiserved as banchan
- 2 cupsshort-grain white ricecooked
- 1 tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 1691calories
- 34gprotein
- 93gcarbs
- 130gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Slice pork belly into 1/2-inch slabs (or buy pre-sliced).
- Wash lettuce and perilla; pat dry.
- Slice garlic. Julienne scallions; soak 5 min in ice water to curl and crisp.
- Toss scallions with soy and sesame oil and sesame seeds for the pa-muchim side.
Heat surface
Heat grill pan or cast-iron over MEDIUM-high - you want it hot but not screaming (fat smokes if too hot).
4 min · hands offGrill pork
Lay pork belly slabs in single layer. Don't move them - let the fat render and skin crisp 4-5 min until deep golden and edges crispy. Flip; cook 3-4 min the other side. Scatter sliced garlic on the hot surface beside the pork to roast.
9 min · hands onSlice
Move pork to a board. Using kitchen shears or a sharp knife, snip into bite-size pieces (1/2-inch wide).
2 min · hands onServe
Set out: lettuce and perilla, ssamjang, scallion salad, rice, kimchi, grilled garlic. Each diner lays lettuce flat to spreads ssamjang to adds pork and garlic and scallion and a dab of rice to wraps to one bite.
3 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Skinless works identically - less satisfying crunch but easier source.
Simplified - skip the wraps.
Verify GF ssamjang - most contain wheat-based doenjang.
What keeps
Tabletop dish - eaten as it comes off the heat. Reheated pork belly loses its crisp.
Prep banchan ahead, grill to order.
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