Samgyeopsal-Gui : Korean Grilled Pork Belly
삼겹살구이
Samgyeopsal-gui
Samgyeopsal-gui is one of Korea’s most popular grilled meat dishes. It consists of thick or thin slices of fresh pork belly grilled directly at the table and enjoyed with lettuce, perilla leaves, garlic, chili peppers, dipping sauces, and Korean side dishes.
The Korean name is written as 삼겹살구이 and romanized as Samgyeopsal-gui.
In English, it may be introduced as:
- Grilled Pork Belly
- Korean Grilled Pork Belly
- Korean-Style Grilled Pork Belly
- Samgyeopsal
- Samgyeopsal-gui
The word samgyeopsal refers to pork belly, while gui means a grilled dish.
Part 1. What Is Samgyeopsal?
Samgyeopsal is pork belly cut into slices and grilled without a heavy marinade. Unlike spicy pork dishes or Korean barbecue meats seasoned in advance, traditional samgyeopsal is often cooked with little or no seasoning.
Its appeal comes from the natural flavor of the pork, the crisp edges created by grilling, and the variety of fresh vegetables, sauces, and side dishes served with it.
Samgyeopsal is especially popular as a social meal because diners usually grill the meat together at the table.
Part 2. Main Ingredients
Pork Belly
500 g / approximately 1.1 lb
Use fresh pork belly sliced into pieces approximately 1/4 to 1/2 inch thick.
Both skinless and skin-on pork belly can be used, although skinless pork belly is more common in Korean barbecue restaurants.
Garlic
Slice several cloves of garlic. The garlic may be grilled beside the pork or eaten fresh inside a lettuce wrap.
Green Chili Peppers
Slice Korean green chili peppers or mild green peppers. They add freshness and a gentle heat.
Onion
Slice the onion into rings or strips and grill it with the pork.
Mushrooms
Button, oyster, king oyster, or enoki mushrooms may be grilled alongside the meat.
Kimchi
Aged kimchi becomes especially flavorful when grilled in pork fat.
Part 3. Sesame Oil Dipping Sauce
A traditional dipping sauce for samgyeopsal is called gireumjang.
Combine:
- 2 tablespoons sesame oil
- 1/2 teaspoon salt
- A pinch of black pepper
Dip a piece of grilled pork lightly into the sauce before eating.
The nutty sesame oil enhances the natural flavor of the meat without overpowering it.
Part 4. Ssamjang Dipping Sauce
Ssamjang is a thick Korean dipping sauce commonly served with grilled meat and lettuce wraps.
A simple homemade version may include:
- 2 tablespoons doenjang, Korean soybean paste
- 1 tablespoon gochujang, Korean chili paste
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon honey or sugar
- 1 teaspoon toasted sesame seeds
- Chopped green onion
Mix everything together until evenly combined.
Ssamjang is salty, savory, slightly spicy, and slightly sweet.
Part 5. How to Grill Samgyeopsal
Step 1. Prepare the Ingredients
Arrange the pork belly, garlic, onion, mushrooms, chili peppers, kimchi, lettuce, and dipping sauces before heating the grill.
Wash and dry the lettuce and perilla leaves thoroughly.
Step 2. Heat the Grill
Preheat a tabletop grill, cast-iron pan, or heavy frying pan over medium-high heat.
Samgyeopsal contains enough natural fat that additional cooking oil is usually unnecessary.
Step 3. Grill the Pork Belly
Place the pork belly slices on the hot grill in a single layer.
Allow one side to brown before turning the meat.
Avoid moving the pork too frequently because steady contact with the hot surface helps create crisp, caramelized edges.
Step 4. Cut the Meat
When the pork begins to brown, use kitchen scissors and tongs to cut it into bite-sized pieces.
Continue grilling and turning the pieces until they are evenly browned and fully cooked.
Step 5. Grill the Vegetables
Add sliced garlic, onion, mushrooms, and kimchi around the pork.
The vegetables absorb some of the pork flavor as they cook.
Move cooked pieces away from the hottest part of the grill to prevent burning.
Step 6. Serve Immediately
Samgyeopsal tastes best when eaten directly from the grill while it is hot, crisp, and juicy.
Serve it with fresh lettuce, perilla leaves, ssamjang, sesame oil dipping sauce, rice, and Korean side dishes.
Part 6. How to Make a Korean Lettuce Wrap
A Korean lettuce wrap is called ssam.
Place a lettuce or perilla leaf in your hand and add:
- One piece of grilled pork belly
- A small spoonful of rice
- A little ssamjang
- Grilled garlic
- Sliced chili pepper
- Green onion salad
- Grilled kimchi
Fold the leaf around the filling and enjoy it in one bite.
The fresh vegetables balance the richness of the pork belly and create a flavorful combination of crisp, savory, spicy, and refreshing textures.
Part 7. What to Serve with Samgyeopsal
Samgyeopsal is commonly served with:
- Steamed rice
- Lettuce and perilla leaves
- Ssamjang
- Sesame oil dipping sauce
- Grilled garlic
- Green chili peppers
- Grilled kimchi
- Green onion salad
- Pickled radish
- Korean soybean paste stew
- Cold noodles
- Various Korean side dishes
A warm bowl of doenjang-jjigae, or soybean paste stew, is one of the most traditional accompaniments.
Part 8. Chef’s Tips
Choose Pork Belly with Balanced Layers
Look for pork belly with a good balance of meat and fat. Too much fat can make the dish overly rich, while very lean pork belly may become dry.
Preheat the Grill Properly
A properly heated grill helps brown the pork and prevents it from sticking.
Do Not Overcrowd the Grill
Leave enough space between the pork slices so that they grill rather than steam.
Grill Kimchi in the Pork Fat
Place aged kimchi near the pork after some fat has been released. The kimchi absorbs the savory flavor and develops caramelized edges.
Use Kitchen Scissors
Korean barbecue restaurants commonly provide kitchen scissors so diners can cut the meat into convenient bite-sized pieces while it cooks.
Eat the Pork While It Is Hot
Freshly grilled samgyeopsal has the best contrast between crisp edges and a juicy interior.
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