Easy Samgyupsal (Grilled Pork Belly)
This Samgyupsal recipe will give you a complete guide to preparing the best Korean BBQ in the comfort of your home. Wrapped in fresh vegetables, garlic, and homemade dipping sauce, every bite of this grilled pork belly will have you jumping with joy!
Servings: 4 people
Equipment
- MOOSSE Enameled Cast Iron Korean BBQ Grill for the samgyupsal
- MOOSSE Enameled Cast Iron Gamasot for the steamed rice
Ingredients
- 2 lb pork belly or more
- 1 bunch lettuce rinsed and drained
- 1/2 cup kimchi
- 10 cloves garlic thinly sliced
- steamed rice served in individual bowls
Optional sides
- 10 perilla leaves
- 3 green chili peppers sliced
- Korean soybean stew (Doenjang Jjigae)
Ssamjang (Korean BBQ Dipping Sauce)
- 3 tbsp Doenjang (Korean soybean paste)
- 1 tbsp Gochujang (Korean chili paste)
- 3 cloves garlic minced
- 1 tbsp honey
- 1 tsp each sesame oil, sesame seeds
- 1 tbsp water
Pickled onion
- 2 medium-sized onion peeled and thinly sliced into rings
- 2 green onion cut into 2-inch pieces
- 1/3 cup soy sauce
- 1/3 cup white vinegar
- 1 tbsp sugar
- 3 tbsp water
Instructions
For the Ssamjang (Korean BBQ Dipping Sauce):
- Add all ssamjang ingredients to a bowl and mix to combine. Divide into individual sauce bowls.
For the Pickled Onion (Optional):
- Add soy sauce, white vinegar, sugar, and water to a jar or a container, and stir to combine. Add the sliced onions and press down to submerge. Set aside for at least 10 minutes before serving.
To prepare your KBBQ:
- Assemble your table by arranging the fresh vegetables, garlic, kimchi, and any other preferred side dishes. Prepare individual bowls of steamed rice and dipping sauce.
- Season the pork belly with salt and pepper and arrange onto a plate with a set of tongs and kitchen shears. Set the BBQ grill pan on a portable stove.
- Heat your grill pan over medium-low heat, and lightly grease the surface. Add the pork belly slices to the pan and cook for about 2-3 minutes before flipping to the other side.
- Add kimchi, garlic, or any other vegetables to the residual oil and cook alongside the pork belly. Using kitchen shears, cut the pork belly into bite-sized pieces and cook until golden brown and crispy.
- To make a vegetable wrap, place a slice of lettuce and/or perilla leaf in your non-dominant hand followed by a spoonful of rice. Add pork belly, ssamjang, pickled onion, chili pepper, fried garlic, and kimchi. Wrap tightly and enjoy!
Notes
Some popular vegetables to serve with KBBQ are green or red leaf lettuce, perilla leaves, green chili peppers, green onions, cabbage, cucumbers, or mushrooms. Homemade ssamjang (KBBQ dipping sauce) will last up to 2 weeks in the fridge, so please feel free to make a bigger portion to use in your other BBQ sessions or to add spices to your dishes. For more serving ideas and ingredient details, please refer to the blog post above. Happy cooking everyone!
♥ Did you make this recipe? Please give it a 5-star rating or leave a comment below to share your experience, or tag @cookerru on Instagram to showcase your creations!
♥ Did you make this recipe? Please give it a 5-star rating or leave a comment below to share your experience, or tag @cookerru on Instagram to showcase your creations!