Korean
Samgyeopsal-Gui (Korean Grilled Pork Belly)
Thick slices of Korean pork belly grilled at the table and wrapped with lettuce, garlic, scallions, and ssamjang.
4 servings · 25 minutes prep · 20 minutes cook
Ingredients
Pork and Wraps
- 2 pounds skinless fresh pork belly, sliced across the grain 1/4 inch thick
- 1 teaspoon avocado oil
- 1 large head red-leaf lettuce, leaves separated, washed, and thoroughly dried
- 20 perilla leaves, washed and thoroughly dried
- 8 garlic cloves, thinly sliced
- 2 Korean green chiles, thinly sliced
Ssamjang
- 1/4 cup doenjang
- 2 tablespoons gochujang
- 1 tablespoon finely minced yellow onion
- 1 garlic clove, finely grated
- 2 teaspoons toasted sesame oil
- 2 teaspoons rice syrup
- 2 teaspoons toasted sesame seeds
- 1 tablespoon water
Sesame-Salt Dip
- 2 tablespoons toasted sesame oil
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon coarsely ground black pepper
Directions
Prepare the Dipping Sauces
- Stir together all ssamjang ingredients until spoonable. Combine the sesame oil, salt, and pepper in a second small dish. Arrange the lettuce, perilla, garlic, and chiles at the table. Refrigerate the pork uncovered for 15 minutes to firm it, then pat the surfaces dry.
Grill the Pork Belly and Garlic
- Preheat a tabletop grill or griddle over medium-high for 5 minutes. Provide strong ventilation and position the grease tray or drain so rendered fat cannot pool.
- Lay down only enough pork to avoid crowding. Grill undisturbed for 2 to 3 minutes until deeply browned underneath; turn and cook for 2 minutes more. Cut into 1 1/2-inch pieces with kitchen shears and continue cooking, turning the cut edges onto the grill, until crisp-browned outside and at least {{temperature:145°F}} inside, 1 to 2 minutes. Transfer the pork to a clean platter and rest for 3 minutes before eating.
- Push finished pork to a cooler edge and grill some sliced garlic in the rendered fat until golden. Empty the grease tray or drain excess fat between batches so the pork sears rather than deep-fries. Repeat with the remaining pork.
Build the Ssam
- Eat directly from the grill: dip a piece lightly in sesame-salt sauce, place it in one lettuce or perilla leaf with a small dab of ssamjang, garlic, and chile, and fold into one bite.
