Calling all pork belly enthusiasts! Dive into a world of savory samgyeopsal with these 9 incredible recipes. From classic Korean BBQ preparations to innovative twists, this collection is a pork belly lover’s dream come true. Explore the versatility of samgyeopsal and discover your new favorite way to enjoy this delectable cut of meat.
Easy Leek Namul (Korean Leek Side Dish)
This recipe provides a simple and delicious way to make Leek Namul, a flavorful Korean side dish perfect for complementing Samgyeopsal (Korean BBQ) or other Korean meals. This quick and easy recipe uses just a few ingredients and takes only minutes to prepare.
Ingredients
- ½ Japanese leek
- 1 tbsp Sesame oil
- 1 pinch Sugar
- 1 tbsp Toasted sesame seeds
- 1 pinch Black pepper
- ⅓ tsp Salt
Instructions
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Prepare the Leek: Thinly slice the Japanese leek. Rinsing the leeks in cold water is optional. If you prefer a milder flavor, rinse them to reduce the spiciness.
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Combine and Season: If you rinsed the leeks, thoroughly dry them. In a bowl, combine the sliced leeks with the sesame oil, sugar, toasted sesame seeds, black pepper, and salt.
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Toss to Coat: Toss the leeks and seasonings together, ensuring the leeks are evenly coated.
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Serve: Transfer the seasoned leeks to a plate and serve. It’s that easy!
Preparing Salted Pork Belly for Bossam and Samgyeopsal
This recipe provides a simple method for preparing perfectly salted pork belly, ideal for Korean dishes like Bossam (boiled pork belly) and Samgyeopsal (grilled pork belly).
Ingredients
- 500 grams pork belly (one block)
- 1 tsp salt
- 1 Japanese leek (green part only)
Instructions
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Clean and Trim: Thoroughly clean the pork belly block, trimming away any excess fat.
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Slice the Pork: Slice the pork belly against the grain into 1-cm thick pieces.
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Salt the Pork: Evenly sprinkle salt over the pork slices. Use 1% salt relative to the pork’s weight (5 grams of salt for 500 grams of pork).
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Refrigerate: Place the salted pork belly and the green part of the Japanese leek into a sealable bag. Refrigerate for at least 24 hours.
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Check for Moisture: After refrigerating, you should notice moisture on the surface of the pork. This indicates the flavor has concentrated within the meat.
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Ready to Cook: Your salted pork belly is now ready to be used in your favorite Bossam or Samgyeopsal recipe!
Sizzling Samgyeopsal: A Simple Pan-Fried Feast
This recipe provides an easy way to enjoy delicious Korean BBQ at home using just a frying pan. With a few simple ingredients and steps, you’ll be wrapping up savory bites in no time!
Ingredients
- 300 grams Salted Pork Belly (about 1 cm thick)
- 20 leaves Sangchu (Korean Lettuce)
- 20 leaves Sesame Leaves or Shiso Leaves
- Kimchi
- Garlic
- Japanese Leek Namul (optional)
- Gochujang (optional)
Instructions
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Prepare the Pork: Use pre-salted pork belly slices, approximately 1 cm thick.
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Prep the Veggies: Wash and thoroughly dry the lettuce leaves. Arrange them on a plate. Remove the stems from the sesame or shiso leaves and place them on the same plate.
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Slice the Garlic: Thinly slice the garlic cloves.
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Pan-Fry the Pork: Place the pork belly slices in a frying pan without any oil. Do not touch the pork until the bottom side is nicely browned.
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Flip and Cook: Once the pork releases its juices, flip the slices and continue cooking until the other side is browned and crispy.
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Optional Kimchi: If desired, you can stir-fry kimchi in the same pan alongside the pork.
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Cut the Pork: After the pork is cooked through and crispy, cut it into bite-sized pieces using kitchen scissors or a knife. Arrange the cooked pork on a plate.
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Assemble and Enjoy: Lay out a lettuce leaf, top with a shiso/sesame leaf (flip sesame leaves upside down to reduce bitterness), kimchi, garlic, optional Japanese leek namul, and finally, the cooked pork. Wrap it up and enjoy!
Tip: For extra flavor, try adding a dollop of gochujang to your wraps.
Yuzu Honey-Glazed Samgyeopsal: A Delicious Korean BBQ Experience
This recipe guides you through making flavorful and aromatic Yuzu Honey-Glazed Samgyeopsal. We’ll use pre-marinated Yuzu-Scented Samgyeopsal for convenience and enhanced flavor.
Ingredients:
- 2 pieces New Korean BBQ! Yuzu-Scented Samgyeopsal
- 20 leaves Sangchu (Korean Lettuce)
- 20 leaves Egoma Leaves
- 1 clove Garlic, thinly sliced
- Kimchi
- Leek Namul (See note below)
- Gochujang (Korean Chili Paste, optional)
Note: A separate recipe for Leek Namul is suggested by the original author. You can find various Leek Namul recipes online or substitute with another preferred side dish.
Instructions:
- Prepare your ingredients: Wash and prepare the Sangchu and Egoma leaves. Thinly slice the garlic.
- Arrange your accompaniments: Place the Sangchu, Egoma leaves, kimchi, and sliced garlic on a plate.
- Cook the Samgyeopsal: Line a frying pan with foil to prevent burning. This is especially important due to the honey in the marinade. Cook the Yuzu-Scented Samgyeopsal over medium heat, covering the pan with a lid.
- Flip and finish cooking: Once the surface of the pork turns white, flip it over and continue cooking until fully cooked through.
- Cut and serve: Remove the cooked samgyeopsal from the pan, cut it into bite-sized pieces, and arrange it on a serving plate.
- Assemble and enjoy!: Place a Sangchu leaf in your hand, top with an Egoma leaf (underside down to reduce bitterness), a piece of cooked samgyeopsal, some leek namul, garlic, kimchi, and a dab of gochujang (if desired). Wrap it up and enjoy!
This recipe offers a delicious and easy way to experience the fragrant flavors of Yuzu Honey-Glazed Samgyeopsal. Enjoy!
Easy Samgyeopsal (Korean BBQ Pork Belly)
Enjoy delicious Korean BBQ at home with this simple Samgyeopsal recipe. This guide will walk you through making tender, flavorful pork belly, a spicy ssamjang sauce, and a perfect dipping sauce, all ready to be wrapped in fresh lettuce.
Ingredients
Pork Belly:
- 300 grams pork belly (block)
Lettuce Wraps:
- 1/2 head lettuce
Ssamjang (Spicy Miso Paste):
- 1 1/2 tbsp Gochujang
- 1 1/2 tbsp Miso
- 1 tbsp Sake
- 2 tsp Sugar
- 1 tsp Sesame oil
- 1 clove grated garlic
Dipping Sauce (per serving):
- 1 tsp Sesame oil
- Pinch of good quality salt
Instructions
Prepare the Pork Belly: Slice the pork belly block into bite-sized pieces, about 5mm thick. Partially freezing the pork belly can make slicing easier.
Prepare the Lettuce: Wash the lettuce and separate the leaves.
Make the Ssamjang: Combine all ssamjang ingredients in a bowl. If the raw garlic or sake flavor is too strong, microwave the mixture for 15 seconds.
Prepare the Dipping Sauce: In a small dish, mix the sesame oil and salt for each serving.
Grill the Pork Belly: Grill the pork belly slices on an electric griddle without any oil until cooked through.
Assemble and Enjoy: Enjoy the hot pork belly by dipping it in the sesame oil sauce or wrapping it in lettuce leaves with ssamjang and other desired accompaniments like rice and kimchi.
Serving Suggestions: Samgyeopsal is traditionally served with rice and kimchi. Leftover ssamjang is also delicious mixed with chopped cucumbers.
Fragrant Yuzu Samgyeopsal
This recipe elevates the classic Samgyeopsal (Korean grilled pork belly) with the bright, citrusy aroma of yuzu. The yuzu marinade tenderizes the pork and infuses it with a unique flavor, resulting in a truly delicious and fragrant dish.
Ingredients
- 500 grams thinly sliced pork belly
- 5 grams salt
- 3 tbsp jellied yuzu peel (Yuzu-cha)
Instructions
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Prepare the pork belly. If using a whole pork belly block, slice it vertically into thin pieces, approximately 1.5-2 cm thick. Ensure you cut cleanly through the muscle fibers for optimal tenderness.
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Marinate the pork. In a bowl or directly on a plate, season both sides of the pork belly slices with salt. Then, spread the jellied yuzu peel evenly over the pork.
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Massage the marinade. Gently rub the yuzu and salt into the pork belly slices using your hands. This helps the flavors penetrate the meat.
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Chill overnight. Cover the marinated pork belly tightly with plastic wrap and refrigerate overnight. This allows the pork to absorb the yuzu flavor and become more tender.
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Grill the pork. The next day, remove the pork from the refrigerator. Grill the pork slices over medium heat until cooked through and slightly crispy. (See notes for grilling tips.)
Notes
For best results, use high-quality, thinly sliced pork belly. You can find pre-sliced pork belly at many Asian grocery stores.
Jellied yuzu peel (Yuzu-cha) adds a unique citrusy fragrance to the pork. If unavailable, you can substitute with a mixture of yuzu zest and a little bit of yuzu juice. Adjust the amount to taste.
For grilling, use a grill pan or a regular skillet over medium heat. Cook the pork in batches to avoid overcrowding the pan. Turn the slices frequently to ensure even cooking.
Serve the fragrant yuzu samgyeopsal with your favorite Korean side dishes, such as kimchi, ssamjang (fermented soybean paste), and lettuce wraps.
Quick & Easy Leek Namul (Korean Leek Side Dish)
This simple and flavorful Leek Namul recipe is the perfect accompaniment to samgyeopsal, bossam, and a variety of other Korean dishes. With just a few ingredients and minimal prep time, you can create a delicious and refreshing side dish that will elevate your Korean meal.
Ingredients
- ½ Japanese leek
- 1 tbsp Taberu Ra-yu (regular chili oil is also fine)
- 1 tbsp Toasted white sesame seeds
- 1 pinch Sugar
- 1 dash Ground black pepper
Instructions
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Thinly slice the leek, either julienned or diagonally. Soaking the leeks in water for a short time is optional.
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Important: Thoroughly squeeze out the excess water from the leeks. This is crucial for the final texture and flavor of the namul.
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Combine the squeezed leeks with the Taberu Ra-yu (or chili oil), toasted sesame seeds, sugar, and black pepper. Mix well to ensure the leeks are evenly coated.
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Transfer the Leek Namul to a serving dish. Your refreshing and flavorful side dish is ready to enjoy!
This Leek Namul pairs wonderfully with:
- Samgyeopsal (Korean BBQ Pork Belly): The crisp, spicy leeks cut through the richness of the pork belly.
- Bossam (Korean Boiled Pork): The light and refreshing namul complements the savory pork.
- Other Korean Dishes: This versatile side dish is a great addition to any Korean meal.
Crispy Korean BBQ Samgyeopsal
This recipe guides you through making delicious and crispy Korean BBQ Samgyeopsal. It emphasizes the importance of achieving that perfect crispiness while providing options for ingredient substitutions.
Ingredients
- 300 grams Salted pork belly
- 1 tbsp Sesame oil
- 1 dash Black pepper
- 10 leaves Sangchu (Korean Lettuce) (or Red-leaf lettuce/Regular lettuce)
- 10 leaves Egoma leaves (or Shiso leaves)
- Kimchi
- Garlic
- Green onion namul
- Gochujang (optional)
Instructions
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Prepare the Pork Belly: Mix the salted pork belly with sesame oil. Season both sides with black pepper.
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Cook the Pork Belly: Place the seasoned pork belly on a hot pan (or grill). Cook over high heat until both sides are crispy. Ensure it’s thoroughly cooked.
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Cut the Pork Belly: Once cooked, cut the crispy pork belly into bite-sized pieces using kitchen scissors or a knife.
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Assemble the Samgyeopsal Wrap: Place the cooked pork belly on top of sangchu (or lettuce) and egoma (or shiso) leaves.
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Add the Toppings: Top with kimchi, green onion namul, and raw garlic. Add gochujang (Korean chili paste) for extra flavor, if desired.
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Enjoy! Wrap and enjoy your delicious, crispy Korean BBQ Samgyeopsal.
Korean BBQ: Easy Samgyeopsal (Grilled Pork Belly)
This recipe provides a simple and delicious way to enjoy Korean BBQ at home. Samgyeopsal, meaning “three-layered meat,” refers to the delicious layers of fat and meat in pork belly. Grilling it to crispy perfection is easier than you think!
Ingredients
- 1 kg pork belly, thinly sliced (approximately 5mm thick)
- Salt and pepper to taste
- Lettuce leaves (for wrapping)
- Sliced garlic (optional)
- Ssamjang (Korean dipping sauce)
- Kimchi
Instructions
- Season the Pork: Generously season both sides of the pork belly slices with salt and pepper.
- Grill the Pork: For convenient cooking, use a large pan or griddle over medium-high heat. Grill the pork belly slices until they are golden brown and crispy, turning occasionally to ensure even cooking.
- Prepare the Accompaniments: Arrange the lettuce leaves, sliced garlic (if using), ssamjang, and kimchi on a table or serving platter.
- Assemble and Enjoy: Wrap a piece of grilled pork belly in a lettuce leaf along with your desired accompaniments like garlic, ssamjang, and kimchi. Enjoy!
This recipe is perfect for a weeknight dinner or a weekend gathering. Enjoy the flavorful and satisfying experience of Korean BBQ in the comfort of your own home!
Samgyeopsal, the beloved Korean grilled pork belly dish, has a surprisingly rich history. While the exact origins are debated, its roots can be traced back to the early 20th century during the Japanese occupation of Korea. One theory suggests that it emerged as a more affordable alternative to Japanese yakiniku, which often featured beef.
During this period, pork belly, considered a less desirable cut in Korea at the time, became more readily available. Koreans adapted grilling techniques, likely influenced by yakiniku, to cook the thinly sliced pork belly.
The name itself, samgyeopsal (삼겹살), literally translates to “three layered meat,” referring to the distinct layers of fat and meat visible in the pork belly. Post-Korean War, the dish gained popularity as the country rebuilt and pork became a more accessible protein source.
The modern iteration of samgyeopsal, with its communal grilling experience and accompanying side dishes like kimchi, lettuce wraps, and various sauces, solidified in the latter half of the 20th century. It evolved from a simple, affordable meal to a cultural phenomenon and a staple of Korean cuisine enjoyed both casually and for special occasions.
Nutritional Content and Benefits of Samgyeopsal
While undeniably delicious, samgyeopsal, or Korean grilled pork belly, is often perceived as an indulgence. It’s important to understand its nutritional profile to enjoy it as part of a balanced diet. Samgyeopsal is a rich source of protein, crucial for muscle building and repair. It also provides essential vitamins and minerals, including vitamin B1, which supports energy production, and zinc, vital for immune function.
Fat content is a key consideration with samgyeopsal. It’s high in both saturated and monounsaturated fats. While saturated fat should be consumed in moderation, monounsaturated fats can have positive effects on heart health when part of a balanced diet. The cooking method also impacts the final fat content, as grilling allows some fat to render out.
Enjoying samgyeopsal mindfully can allow you to savor its flavor while managing its nutritional impact. Portion control is important. Pairing it with fiber-rich vegetables like lettuce, kimchi, and other banchan (side dishes) not only adds flavor and texture but also aids digestion and can help balance the meal’s overall nutritional value.
Tips for Choosing Quality Pork Belly
Selecting the right pork belly is crucial for a delicious samgyeopsal experience. Look for a piece with an even distribution of meat and fat. Marbling is key – those thin streaks of fat throughout the meat will ensure a tender and flavorful result. The meat itself should be a vibrant, pinkish-red color.
The thickness of the pork belly is also important. Too thin, and it will dry out quickly; too thick, and it may not cook evenly. Aim for a thickness of about ¼ to ½ inch.
Pay attention to the smell. Fresh pork belly should have a mild, slightly sweet aroma. Avoid any cuts with a strong, unpleasant, or sour odor.
Finally, consider the source. Whenever possible, opt for pork belly from reputable butchers or grocery stores. Ask your butcher for recommendations; they can often provide insights into the quality and sourcing of the meat.