Grilled Pork Belly: A Social and Delicious Korean BBQ Dish

Introduction: The Ultimate Party Food

Grilled pork belly, known as Samgyeopsal-gui, is an immensely popular Korean BBQ dish that brings people together. The cooking and eating are done at the table, making it a social and interactive experience, perfect for parties. This dish is not only easy to make, but it’s also a crowd-pleaser, as everyone can help themselves to the deliciousness it offers. Prepare to be hooked once you try it, especially when you combine the pork belly with garlic, green onion salad, and ssamjang, all wrapped in fresh lettuce leaves. Even vegetarians can enjoy this dish by grilling king oyster mushrooms instead of meat. With a variety of vegetables accompanying the pork belly, it becomes a well-rounded meal.

Jimmy and me

Ingredients: What You’ll Need

  • 3 pounds of pork belly (fresh or pre-sliced frozen)
  • Green Onion Salad (pajeori):
    • 14-16 green onions (about 5 cups), thinly sliced
    • ¼ cup soy sauce
    • 2 teaspoons sugar
    • 1 tablespoon toasted sesame seeds
    • 1 tablespoon toasted sesame oil
    • 2 tablespoons hot pepper flakes (gochugaru)
  • Doenjang-gochujang Dipping Sauce (my special kind of ssamjang I make for samgyeopsal-gui):
    • ¼ cup doenjang
    • 1 green onion, chopped
    • 1 garlic clove, minced
    • 2 tablespoons gochujang
    • 2 teaspoons sugar
    • 2 teaspoons toasted sesame seeds
    • 1 tablespoon toasted sesame oil
  • Vegetables:
    • 1 bunch of lettuce, washed and drained
    • 2 dozens of perilla leaves (optional), washed and drained
    • 2 carrots, cut into bite-size sticks
    • 1 English cucumber, cut into bite-size sticks
    • 7-8 green chili peppers, chopped
    • A dozen raw garlic cloves, sliced
    • 1 large onion, cut into ¼ size pieces
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The Process: A Step-by-Step Guide

  1. Slice the pork belly into bite-sized pieces and arrange them on a large plate. Keep the plate in the refrigerator to chill.

Grilled Pork Belly

Make the Green Onion Salad (Pajeori)

  1. Soak the shredded green onions in cold water for 5 minutes. Rinse and drain them.
  2. In a small bowl, mix soy sauce, sugar, sesame seeds, toasted sesame oil, and hot pepper flakes until well-combined.
  3. Divide the green onions into small serving bowls and pour the sauce on top. Set aside.

Samgyeopsal-gui Sauce
Grilled Pork Belly with Pajeori

Make the Ssamjang (Dipping Sauce)

  1. In a bowl, combine soybean paste, hot pepper paste, sugar, green onion, garlic, sesame seeds, and toasted sesame oil. Mix well and set aside.

Grilled Pork Belly with Ssamjang

Prepare the Vegetables

Grilled Pork Belly with Vegetables

From left to right: onion, garlic, green chili peppers, cucumber, carrot, and perilla leaves.

How to Cook the Grilled Pork Belly

  1. Heat up your grill plate or pan and add a little toasted sesame oil for flavor.
  2. Place the pork belly on the grill plate and cook until the bottoms become slightly crispy. Flip the pieces and continue cooking until both sides are crispy.
  3. As the pieces become ready to eat, transfer them to a small side plate. Guests can take the pieces from this plate or directly from the grill if they can’t resist the temptation.
  4. Keep cooking and serving while enjoying the meal.

Grilled Pork Belly
Grilled Pork Belly with Pajeori
Grilled Pork Belly with Pajeori

How to Eat Grilled Pork Belly

  1. Take a piece of lettuce and add a perilla leaf and a cooked pork piece.
  2. Top it with ssamjang, cooked onion or garlic, and a spoonful of green onion salad.
  3. Fold the lettuce leaf to create a little package.
  4. Pop it into your mouth in one shot, making sure not to bite it in half. Enjoy it all at once!
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Grilled Pork Belly Lettuce Wrap
Grilled Pork Belly Lettuce Wrap
Grilled Pork Belly Lettuce Wrap

Remember, this dish is all about sharing good times and delicious food with family and friends. So gather around the grill, savor the flavors, and create unforgettable memories.

Print recipe: Grilled Pork Belly Recipe