How to Cook Korean Style Pork (Samgyeopsal)

August 15, 2016

Samgyeopsal (삼겹살): A popular Korean dish that is commonly served as an evening meal. It consists of thick, fatty slices of pork belly. The meat is cooked on a grill at the diners’ table. Usually diners grill the meat themselves and eat directly from a grill. It is typically served with Ssamjang Sauce (쌈장), green onion salad, and lettuce leaves to wrap it in.

According to a 2006 survey by Agricultural Cooperatives in Korea, 85% of South Korean adults surveyed stated their favorite pork dish is samgyeopsal.

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How to Cook Samgyeopsal (for 4 servings)

Ingredients: 3lbs of Pork Belly, 7-8 White Button Mushrooms, 1 dozen raw garlic (sliced), Kimchi, Ssamjang*, romaine lettuce, 2-3 sliced onions, green onion salad**, sesame leaf (optional).

1. Heat up your grill plate or pan. Add sesame oil on the hot plate for desired flavor.

2. Place the pork belly and mushrooms on the grill plate. Grill pork belly and turn over when the bottoms get a little crispy. Continue cooking and turning until both sides are crispy.

3. Cut meat into bite-sizes pieces, wrap in greens (such as romaine lettuce, sesame leaves) with Ssamjang, green onion salad, and vegetables.

4. Yum!

TIP: Eat together with Korean Miso Soup (Doenjangjjigae / 된장찌개), Cold Noodles (Naengmyeon / 냉면)!

*Ssamjang (dipping sauce)

Combine soybean paste (doenjang), hot pepper paste (gochujang), sugar, green onion, garlic, sesame seeds, and sesame oil in a bowl and mix well. Set aside.

**Green Onion Salad

1. Soak shredded green onion in cold water for 5 minutes. Rinse and drain.

2. Combine soy sauce, sugar, sesame seeds, sesame oil, and hot pepper flakes in a small bowl. Mix well and set aside.

3. Portion the green onion into small serving bowls, and add sauce on top as desired.

Here is the perfect grill pan for Samgyeopsal,