Samgyeopsal (Grilled Pork Belly)

Name: Samgyeopsal (Grilled Pork Belly)
Total time: 25 min
Yield: 4
Cuisine: Korean
Ingredients: 800 g Pork belly, in thick strips or slabs; 1 head Garlic cloves, whole or sliced; 2 Fresh green chili, sliced; 150 g Kimchi, to grill alongside; to serve Lettuce and perilla leaves for wrapping; to serve Ssamjang (seasoned soybean paste); to serve Sesame oil with salt and pepper (gireumjang); to serve Steamed rice

Thick strips of pork belly grilled at the table until the fat turns crisp, then wrapped in lettuce with garlic, ssamjang and a smear of salted sesame oil.

المصدر

الوصفة من Korean home & gogi-jip · 🏠 طبخ منزلي

Korean home-style / 한국식 고기구이 — Samgyeopsal-gui is unseasoned pork belly grilled at the table and eaten in lettuce wraps (ssam). It became hugely popular in late-20th-century South Korea and is now one of the country's most-eaten restaurant and home dishes.

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شاهد طريقة التحضير · 3 فيديو

Rina Takagi Soyu Mykoreandic

⏱ 25 دقيقة🍽 4 حصة🔥 520 سعرة🇰🇷 كوريا الجنوبية

خالٍ من الألبان

الخطوات

Heat a grill plate or heavy pan until hot; you want the pork to sizzle the moment it lands.
Lay the pork belly on and leave it undisturbed until the underside is deep golden, then turn.
Tuck garlic, chili and a little kimchi onto the plate to cook in the rendered pork fat.
Once both sides are crisp and cooked through, snip the pork into bite pieces with kitchen scissors.
💡 Cutting only after grilling keeps the juices in — slicing raw belly first dries it out.
Set a piece on a lettuce leaf with rice, a dab of ssamjang, grilled garlic and a dip in the sesame-salt oil, then wrap and eat in one bite.

💡 نصائح

Pour off excess fat as it pools so the pork crisps instead of frying limp.
Grill the kimchi until its edges char slightly — the sour-smoky bite cuts the richness of the pork.
A cold bowl of naengmyeon or a shot of soju is the classic finish to a samgyeopsal meal.