If food was an Olympic sport, gold would go to Korean BBQ Pork Belly for being so gyatdamn delish!!
Korean BBQ Pork Belly, or samgyeopsal-gui, is a popular style of Korean barbeque where pork belly slices are cooked right at the dining table and served alongside an array of banchan, or Korean side dishes. This dish is particularly well-suited for making ssam – bite-sized morsels of barbecued pork wrapped in crisp lettuce leaves and topped with an assortment of condiments.
In this post, we’ll guide you through the process of easily preparing Korean BBQ Pork Belly – a dish that’s perfect for enjoying at home, in the backyard, or even on the occasional camping adventure.
Keep reading to learn more!
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Table of Contents
Introduction to Korean BBQ Pork Belly
Korean BBQ Pork Belly can be as simple or complex as you want. No matter how you make it, you’re guaranteed that it’s gonna be a great meal and a good time with friends!
Having lived in Los Angeles for more than a decade, one of our favorite neighborhoods is Koreatown – a hub for one of the largest Korean immigrant populations outside of Korea.
By exploring this part of the city, we’ve learned valuable knowledge about Korean cuisine and gained a deep fondness for the Korean American history and culture that thrives in LA.
We also found pork belly as a common ground between Korean American culture and our Filipino heritage – pork belly is an inexpensive, delicious cut enjoyed by the “smallfolk” (excuse my House of the Dragon reference.)
We have countless memories of great times with loved ones, revolving around a table full of delicious pork dishes.
Although pork belly may seem like an unassuming ingredient, it has the power to forge connections between people and cultures.
At a restaurant, this dish can be quite complex and unique, influenced by factors like meat quality, cut thickness, dry aging, marinating, cooking techniques, and banchan selection.
In this case, visiting a Korean BBQ restaurant is a worthwhile experience to savor the nuances of the dish.
When we crave Korean barbecue but want save money, we often shop at H-Mart or Weee! Grocery App for ingredients to cook ourselves. This meal is a social experience, so we keep it simple and focus on enjoying quality time over barbecue and drinks.
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What to eat and drink with Korean BBQ Pork Belly
Wondering what you should serve with Korean BBQ Pork Belly? You’ve got a lot of options! Here a just a few ideas to consider for your table spread:
Sauces:
- ssamjang
- gochujang
- cho ganjang – a mix of soy sauce, rice vinegar, garlic, onions, and green chili pepper
- sesame oil sprinkled with sea salt
- black pepper mixed with sea salt (dry dip, or dip in sesame oil after)
Vegetable sides:
- fresh sesame leaf
- green onions
- red leaf lettuce
- sliced raw garlic
- sliced green chili pepper (if you can’t find korean green chili, try jalapeno or serrano pepper)
- grilled onions
- grilled oyster mushroom
Banchan:
- kimchi
- pickled radish
- potato salad
- cheese corn
- green onion salad
- bean sprout salad
- cucumber salad
- japchae (noodles)
- candied sweet potato
- rice
- Korean laver seaweed
Drinks:
- soju – our favorite brand is Saero (a zero-sugar soju!)
- light beer – Terra, Hite, Sapporo, Orion, etc.
- Sujeonggwa Shochu Cocktail Punch
- Yogurt Soju Cocktail
As mentioned earlier, our Korean BBQ Pork Belly recipe is perfect for ssam (“wrapped” in Korean.)
You can do this by wrapping a piece of pork belly in lettuce or leafy green, then adding toppings such as ssamjang and other ingredients from the above. Fold it closed and eat it in one satisfying bite!
How to tell if Korean BBQ Pork Belly is Cooked
Pork belly is typically cooked to an internal temperature of 145°F, though depending on the cut and cooking method, it can reach up to 205°F.
The presence of a slight pink color does not necessarily indicate that the pork is undercooked – a bit of pink is acceptable. It’s important to use a thermometer to confirm the internal temperature to ensure the pork is fully cooked.
For Korean BBQ Pork Belly, you can remove the pork belly from heat when it’s mostly opaque and has a little pink color, or you can continue cooking it until the edges get crispy.
We love our pork belly super crisp, so we leave it on the grill for a few extra minutes.
Once the pork belly reaches your desired doneness, move the pieces to the cooler side of the grill for your guests to pick from – this is usually the outer perimeter of a circular grill or an area with fewer charcoals in a charcoal grill.
Equipment
Ingredients
- 4 lbs sliced pork belly thinly sliced (¼ inch) or thick sliced (½ inch). Portions range from ½-1 lbs of meat per average adult.
- sauces, vegetables, banchan of choice
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Recipe
- Preheat an electric Korean bbq grill or charcoal grill to medium high heat. Alternatively, use a cast iron pan over the stove.
- Add the pork belly slices to the pan. Do not overcrowd.
- Cook the pork belly for 3-5 min, or until it passes 145℉ and your desired crispiness.
- Move the cooked pieces to the cooler side of the grill for your guests to pick from. If cooking on the stove, remove from heat and move it to a serving plate.
- Eat immediately and serve with a variety of sauces, vegetables, banchan, and drinks. See Note 1.
How to Prepare Ahead and Store Leftovers
Minimal preparation is required for Korean BBQ Pork Belly, but you can take some steps ahead of time if you are hosting or having guests over.
Wash, dry, and cut your vegetables. Set up the barbeque and the table. Have trays and dishes ready for cooking and serving the pork belly.
To store any leftover cooked pork belly, keep it in a separate container from the rest of the side dishes. The pork belly can be refrigerated for up to 3 days.
To store untouched leafy greens and fresh vegetables, line the bottom of a container with a paper towel, add the greens, and place another piece of paper towel on top before closing the lid.
The paper towels help absorb excess moisture, allowing the veggies to stay fresh for much longer. Keep the container in the refrigerator and check for freshness before eating.
Final Thoughts
Invite your friends over for a night of delicious pork belly and good times! This easy recipe will guide you through cooking and serving instructions, and is also great for ssam!
Browse more of our mouthwatering grilling recipes and pork recipes!
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Korean Barbeque Pork Belly (Samgyeopsal-gui)
Ingredients
- 4 lbs sliced pork belly thinly sliced (¼ inch) or thick sliced (½ inch). Portions range from ½-1 lbs of meat per average adult.
- sauces, vegetables, banchan of choice See Note 1.
Instructions
- Preheat an electric Korean bbq grill or charcoal grill to medium high heat. Alternatively, use a cast iron pan over the stove.
- Add the pork belly slices to the pan. Do not overcrowd.
- Cook the pork belly for 3-5 min, or until it passes 145℉ and your desired crispiness.
- Move the cooked pieces to the cooler side of the grill for your guests to pick from. If cooking on the stove, remove from heat and move it to a serving plate.
- Eat immediately and serve with a variety of sauces, vegetables, banchan, and drinks. See Note 1.
Notes
- ssamjang
- gochujang
- cho ganjang – a mix of soy sauce, rice vinegar, garlic, onions, and green chli pepper
- sesame oil sprinkled with sea salt
- black pepper mixed with sea salt (dry dip, or dip in sesame oil after)
- fresh sesame leaf
- green onions
- red leaf lettuce
- sliced raw garlic
- sliced green chili pepper (if you can’t find korean green chili, try jalapeno or serrano pepper)
- grilled onions
- grilled oyster mushroom
- kimchi
- pickled radish
- potato salad
- cheese corn
- green onion salad
- bean sprout salad
- cucumber salad
- japchae (noodles)
- candied sweet potato
- rice
- Korean laver seaweed
- soju- our favorite brand is Saero (a zero-sugar soju!)
- light beer – Terra, Hite, Sapporo, Orion, etc.
- Sujeonggwa Shochu Cocktail Punch
- Yogurt Soju Cocktail
Sharing this recipe is highly encouraged and appreciated. Always provide a link to our original content and properly attribute it to us. It is prohibited to copy and paste full recipes and articles to publish on your website or social media. Fork & Spoon by Noelle Noriesta is licensed under CC BY-NC-SA 4.0
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References & Further Reading
https://www.achp.gov/preserve-america/community/los-angeles-koreatown-california
https://laist.com/news/entertainment/10-things-koreatown
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Tbh hot pot season is yr round for us, but our excitement for soups definitely grow when the seasons cool down!
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🌶️ Tip: ask for a drop or two of ghost pepper oil in your sesame sauce!
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