Korean , Pork , Pork Belly , Sesame Oil
Best for: A hands-on Korean barbecue night at the table.
Samgyeopsal — thick strips of pork belly grilled plain, with no marinade — is the centerpiece of Korean barbecue. The meat crisps at the edges over high heat, gets snipped into bite-size pieces with scissors, and is wrapped in lettuce with rice, ssamjang, garlic, and kimchi.
Grill: Direct high heat; 450–500°F. Equipment: Grill or tabletop Korean barbecue grill plate, tongs, kitchen scissors, thermometer.
Ingredients
Rest: 5 minutes. Total: 35 minutes.
- 2 lb pork belly strips, about 1/4 inch thick, skin off
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 1 tablespoon neutral oil, for the grate
- 12 red or green leaf lettuce leaves, washed and dried
- 12 perilla leaves (optional)
- 2 cups cooked short-grain rice
- 1/2 cup ssamjang (Korean seasoned bean paste dip)
- 1 cup baechu kimchi, cut into bite-size pieces
- 4 garlic cloves, thinly sliced
- 2 fresh green chiles, thinly sliced
- 1 tablespoon toasted sesame oil, for dipping
Directions
Pat the pork belly dry and season both sides with the salt and pepper. Heat the grill or grill plate to 450–500°F and brush the cooking surface lightly with the neutral oil.
Lay the pork belly strips in a single layer. Grill for 3–4 minutes per side, until deeply golden with crisp edges and the meat reaches 145°F.
Using tongs to hold each strip, snip it crosswise into bite-size pieces with kitchen scissors right on the grill. Toss the pieces for 1 more minute to crisp the cut edges.
Move the pork to the cooler edge of the grill or a warm platter and rest for 5 minutes. Set out the lettuce, perilla, rice, ssamjang, kimchi, garlic, chiles, and the sesame oil in small bowls.
To build a wrap (ssam), lay a lettuce leaf in your palm, add a perilla leaf if using, a spoonful of rice, and a piece or two of pork belly.
Top with a dab of ssamjang, a slice of garlic, a chile slice, and a piece of kimchi. Fold into a one-bite bundle and eat it whole.
Grilling tip: Keep the pieces moving only after they crisp — pork belly that is flipped too early steams instead of browning.
