Grilled pork belly

Samgyeopsal-gui 삼겹살구이

Grilled pork belly (Samgyeopsal-gui) is an extremely popular Korean BBQ dish. Because the cooking and eating is done at the table, it’s really social and a great party food. It’s also pretty simple to make, and because everyone pretty much helps themselves it’s easy to serve, too.

Nobody can resist the taste of samgyeopsal gui! When your guest eats the pork belly with garlic, green onion salad and ssamjang in a fresh lettuce leaf, they’ll be instantly hooked! And if you, or one of your guests, is a vegetarian, you can grill king oyster mushrooms instead of meat. Samgyeopsal-gui is usually served with a lot of vegetables, so in general it’s a well-rounded meal.

I filmed this video in LA with my friend Jimmy Wong. I hope you enjoy it a lot and plan a grilled pork belly party with your family and friends.


(for 4 servings)
3 pounds of pork belly (fresh or pre-sliced frozen)

Green onion salad (pajeori):

Doenjang-gochujang dipping sauce (my special kind of ssamjang I make for samgyeopsal-gui):


  • 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 of raw garlic, sliced
  • 1 large onion, cut across into ¼ size pieces


  1. Slice pork belly into bite sized pieces. Put it on a large plate and keep it in the refrigerator.


Make 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 put some sauce on top of each. Set aside.


Make ssamjang (dipping sauce)

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


Prepare vegetables:


From the left: onion, garlic, green chili peppers, cucumber, carrot, and perilla leaves

How to cook:

  1. Heat up your grill plate or pan. Put a little sesame oil on the hot plate for flavor.
  2. Cover the grill plate with pork belly. Grill them and turn them over when the bottoms get a little crispy. Keep cooking and turning them over until both sides are crispy.
  3. As the pieces get ready to eat, take them off the grill and put them on a small side plate. People can take the pieces from this plate, or if they’re too hungry they can take them right off the grill!
  4. Eat, but keep cooking!

grilled-porkbelly_grilledgrilled-porkbelly (삼겹살구이)grilled-porkbelly_doenjangjjigae

Doenjangjjigae (Korean fermented bean paste stew: 된장찌개)


Kongnamulmuchim (Soybean sprout side dish: 콩나물무침)

How to eat:

  1. Put a piece of lettuce on a plate or in your hand. Add a piece of perilla leaf and a piece of cooked pork.
  2. Add ssamjang, cooked onion or garlic, and some green onion salad on top.
  3. Fold the lettuce leaf over so you have a little package.
  4. Pop it into your mouth in one shot. Don’t bite it in half, it will break open! One-shot!

grilled-porkbelly_lettucewrapgrilled pork belly (삼겹살구이)



  1. Sav_sss Canada (near Montreal) My profile page joined 3/15
    Posted April 4th, 2015 at 9:04 am | # |

    I LOVE PORK BELLY in my town its called “grillades” theres no english name for it but we cook it on the barbecue with special spices made in my town and we eat it just like that with the spices or in a sandwich. Its my town food. seriously if you didnt grew up in my town then you probably never ate those. So i was really surprised when i saw that korean use pork belly in there recipes (i didnt even know that the meat in itself was called pork belly ahah) So when i first tasted pork belly without those spices i was like what the fuck is this ahah i love pork belly but with the spices !! im so use to those that now i cant even eat it whitout the spices.
    in the picture thats how we ate it. i couldnt find a picture on how its cooked on a barbecue since its really not a know dish its the only picture of “grillades” that i could find on the internet. but next time i make those im gonna take a picture or a video :P

    Click for full image

  2. Sav_sss Canada (near Montreal) My profile page joined 3/15
    Posted March 27th, 2015 at 8:02 pm | # |

    Maangchi is fermented soybean paste ok for the sauce or not?

  3. Martychan My profile page joined 3/15
    Posted March 19th, 2015 at 10:38 pm | # |

    I’ve followed you since 2007! :) Many, many thanks for sharing all your amazing recipes! :)

    I made all this tonight (I even sliced my own pork belly with the meat slicer!) and invited my next door neighbor over for dinner.

    I’m Japanese-American, my neighbor is Norwegian. We’ve come together with your delicious recipes with the amazing Korean flavours and flair! And the best way by crossing cultures and friendship is around a grill making samgyeopsal!!

    peace, love, & blessings!

    • Maangchi New York City My profile page joined 8/08
      Posted March 20th, 2015 at 10:05 am | # |

      I started sharing my recipes from 2007! You’re one of my old friends! : ) I’d like thank you for not only liking my recipes but sharing your food with your friends. Sharing good food with loved ones is what life is all about!

  4. LeahJung United States My profile page joined 5/14
    Posted June 9th, 2014 at 2:27 am | # |

    I know this sounds weird, but is there a version of ssamjang that isn’t spicy at all? I had samgyeopsal at a restaurant once and they served it with a dark brown salty/sweet sauce… Do you know what that might have been, and do you have a recipe for it? Thanks!

    • Nayami Chicago My profile page joined 6/14
      Posted June 10th, 2014 at 1:30 pm | # |

      It’s a different sauce! Sesame oil, salt, and a pinch of ground black pepper (optional) is the usual set-up for that!

  5. leighfrat NJ My profile page joined 3/14
    Posted March 15th, 2014 at 11:35 am | # |

    Can I make this on an outdoor grill?

    • Knotan Sweden My profile page joined 10/12
      Posted May 10th, 2014 at 8:50 am | # |

      Hello there :) !
      You can certainly make this on an outdoor grill, just like you do normal Bulgogi.
      Have a great time !

  6. Zulumom Concord, CA My profile page joined 9/13
    Posted February 27th, 2014 at 9:24 pm | # |

    Ah…why did I just watch this video? Now I’m so hungry!!! Thanks for this lovely video! I LOVE this one…so funny! Also, it’s very useful to learn how to make pa-chae-muchim! I’ve never tried washing the green onions before mixing with the sauce, no wonder mine was always too spicy!!! Have a wonderful day, Maangchi!!!

  7. mcglotlo Ohio My profile page joined 11/13
    Posted November 18th, 2013 at 2:15 pm | # |

    Hello Maangchi, it’s a pleasure. Thank you first for sharing your delicious recipes. I was wanting to know if you had and recipes for marinated samgyupsal. Many restaurants in LA, California offer flavors like garlic, wine, curry, hot pepper paste; there are 7, usually, but I can’t remember the all off hand.

    Do you know any recipes to make the marinades??


  8. levietenorio Missouri My profile page joined 8/12
    Posted June 28th, 2013 at 9:21 am | # |

    Hello there Maangchi from Gulf Shores Alabama! First of all I want to say THANK YOU for all the good recipes.I love love all your cooking its the best. May I please ask where can I find the BBQ grill your using. I only Lund it in Alibaba and can’t order they go by volumes. Please let me know I hope you get a chance to email me back. More power to your cooking and take care.


  9. Knotan Sweden My profile page joined 10/12
    Posted October 21st, 2012 at 8:11 am | # |

    Had this last night with a couple of friends. Its just so amazing, the Pajori was one of the most delicious dishes ive ever had.

  10. jamesfish Tucson My profile page joined 11/11
    Posted November 15th, 2011 at 12:00 am | # |

    Maangchi your site is great, and your grill plate is the best! What I like about it is that it is convex and sits above the circular trough. I think this is important because everyone at the table can sit back and relax and see and attend to their food without having to lean forward to look down into a concave grill plate or risk burning their wrist on the convex one with the high rim. I also like that you can use the boss in the center for little stuff that otherwise might slide off. They all should be designed like this. Unfortunately, the only one I’ve been able to find is on alibaba and the minimum order is 1000 units! ): I might have to make my own from a plow disk.

  11. Abie Philippines My profile page joined 7/11
    Posted October 3rd, 2011 at 3:25 am | # |

    Hi Maangchi, Hello from the Philippines! i SUPER love this dish, I just ate this last night with my husband. But i want to eat it again and planning to cook it this coming weekend as a surprise for my mom and my husband because they also really love this dish.. But my problem is, I dont know where i can buy soybean paste. can you help me? is there an alternative that i can use? thank you in advance and more power to you! :)

  12. swisskorean85 Switzerland My profile page joined 9/11
    Posted September 22nd, 2011 at 2:44 pm | # |

    Hi Maangchi
    I’m going to cook samgyeopsal next weekend for some friends.
    When you eat it in Korea in a restaurant they always serve it with another side dish:
    It’s just plain sliced onion in a yellow, quite liquid sauce. And they always put some wasabi at the corner of your plate so you can mix it under the sauce if you want. My korean husband said that sauce is called 앙파-Sauce (though I think 앙파 is just Korean for onion…?!)

    Anyway – Do you know how to make that sauce, which goes with the onions?
    Thanks. SJ

  13. Dianaluvsnyc NY, New York My profile page joined 9/10
    Posted September 4th, 2011 at 1:13 am | # |

    Hi Maangchi
    hope you’re having a great labor day weekend. I’m planning on visiting hmart in little korean nyc and was wondering if you can help me choose a great brand of hot pepper paste and pepper flakes. i’m a wimp when it comes to spicy food so if they make a mild version that would be helpful. i know that sounds stupid but i am trying to build my tolerance. THANKS so much. love yah…i’m a big fan.
    ~ Diana

  14. Princess79 Singapore My profile page joined 7/11
    Posted July 28th, 2011 at 12:33 am | # |

    I will be making this tonight. Can I use non-stick frying pan instead of using the grill?

    • Princess79 Singapore My profile page joined 7/11
      Posted July 28th, 2011 at 9:16 am | # |

      This is the 1st time i try this dish so not sure whether the taste is it the same as korean recipe. I’m using my own estimation measurement. It turns out quite well and delicious. By the way, what’s the carrot for? End up I did not use it.

      • Knotan Sweden My profile page joined 10/12
        Posted January 4th, 2013 at 7:08 pm | # |

        I always fry the carrot at the same time as the rest of the ingredients, it adds a nice sweet flavour.

  15. maangchilover my house My profile page joined 7/11
    Posted July 18th, 2011 at 7:30 pm | # |

    Hi I was wondering what brand portable stove you use and grill plate. I need to go buy one so I can make samgyeopsal at home! ;)

  16. hale vietnam My profile page joined 3/11
    Posted April 2nd, 2011 at 8:12 am | # |

    Good evening teacher.
    i made the samkepsan today, all my family love it. My husband said that it was the same tates in Korea hihihi. Thank for your sharing and have a nice weekend…


  17. wiieat My profile page joined 2/11
    Posted February 20th, 2011 at 9:16 pm | # |

    how much does samgyupsal cost for about 6 people?

  18. obaketsu Malaysia My profile page joined 2/11
    Posted February 13th, 2011 at 3:14 am | # |

    Hi maangchi,
    I have just have the grilled pork belly bbq yesterday.
    I have a question to ask u.
    The ssamjang in the recipe appear to be salty.
    May I know if this is normal or I buy the wrong soybean paste.
    Thanks ^^

    • Maangchi New York City My profile page joined 8/08
      Posted February 22nd, 2011 at 6:21 pm | # |

      yeah, it’s normal. If it’s too salty for you, add more chopped green onion and green chili peppers.

  19. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted February 11th, 2011 at 2:59 pm | # |

    I made this last night – it was so yummy! The dipping sauce is amazing. Everyone loved it – thanks Maangchi. I will put some photos on Flickr soon :)

  20. Chris K. Germany, Aachen My profile page joined 1/11
    Posted February 1st, 2011 at 5:19 pm | # |

    I wish I could visit you too :) and we could cook together :D huuuw huuuw!! ^^ I LOOOVE Your way to cook, its my inspiration! ^_^

  21. aiz philippines My profile page joined 1/11
    Posted January 27th, 2011 at 1:50 am | # |

    hi maangchi.. i really love the way you cook. i hope i can be as good as you.. i really love korean food :)

  22. nurie Australia My profile page joined 1/11
    Posted January 21st, 2011 at 4:52 am | # |

    Just wanted to say thank you SOOO much for this recipe. I was really craving for this dish ever since my brother made it for me about 5 months ago at Canada. :) I’m so happy to eat it again tonight. It was magnificent!

  23. yoo_oksoon My profile page joined 1/11
    Posted January 18th, 2011 at 8:32 pm | # |

    Hello from Hawaii! Just bought my grill and meat. This is my first recipe my family will be trying and we’re excited! As an adoptee from Korea I’m thankful for your website!!! I’ll let you know how it goes!

    • Maangchi New York City My profile page joined 8/08
      Posted January 18th, 2011 at 9:19 pm | # |

      yes, I’m already looking forward to your report! Thanks!

      • yoo_oksoon My profile page joined 1/11
        Posted February 9th, 2011 at 3:09 pm | # |

        OMG!! This was amazing!!! My daughter who is picky about the food she eats was loving this! I’ve never seen her eat so much! We also made the soybean sprout side dish and that’s a winner in our house too! We’ll be trying the kimchee next! Thank you so much!!!

  24. reverie Indonesia My profile page joined 1/11
    Posted January 16th, 2011 at 7:55 am | # |

    Made this for tonight’s dinner…. my kids love it. they ate a lot (I thought I made too much but it was finished in 30 minutes!) Thank’s for sharing this. The ssamjang was delicious!

    • Maangchi New York City My profile page joined 8/08
      Posted January 16th, 2011 at 11:32 am | # |

      haha, great news! I’m very happy to hear that your children loved it. Yeah you can dip cucumber, carrot, green chili pepper, or even celery into ssamjang.

  25. Won Kiko VietNam-Hue city My profile page joined 1/11
    Posted January 7th, 2011 at 10:32 pm | # |

    Next Sunday I’ll make this with my friends ^^ Hope I’ll cook it good as you ^^I’m in Vietnam ^^
    tks a lot for your best video ^^
    i love Korean food :D
    I’ve made Kimchi your way and it taste good, tks tks tks :D

  26. meg Singapore My profile page joined 12/10
    Posted December 6th, 2010 at 12:59 am | # |

    Just love this dish. Will try and make for my family to eat. Thanks a lot for sharing the recipe.

  27. Jasper1234 My profile page joined 10/10
    Posted October 7th, 2010 at 10:36 am | # |

    Hello Maangchi!

    It was very fun to watch you making Samgyupsal

    I’m Jasper from SouthKorea and I mainly eat it twice a month probably?
    and thanks for introducing famous Korean cuisines through the web site.
    I didn’t realize that Korean food are so popular like this.
    And I’d like to treat Sapgyupsal to anyone who come to Korea haha.
    If anyone who have in mind to visit Korea, feel free to contact me
    [email protected] haha

    Bytheway, Maangchi, I have a question about your name. Why did you make your name “Maangchi”, it sounds like a “hammer” in Korean right?

    Have a great day!

  28. yieroo My profile page joined 3/10
    Posted July 20th, 2010 at 12:23 pm | # |

    I just have a question, so you said use the same recipe as grilled beef but use pork instead.
    so do i have to put salt pepper and sesame oil on the pork when i make this?

    • Maangchi New York City My profile page joined 8/08
      Posted July 20th, 2010 at 11:00 pm | # |

      “Do i have to put salt pepper and sesame oil on the pork when i make this?” If you want, use it. It doesn’t matter much.

  29. Goody My profile page joined 6/10
    Posted July 10th, 2010 at 9:38 pm | # |

    I just cooked this for a lunch party with 6 friends. Everyone loved it and it was so yummy! I’m going to have more again for dinner tonight!

  30. halfkoreangirl Omak, Washington My profile page joined 6/10
    Posted June 20th, 2010 at 2:12 pm | # |


    I remember when my mom made this for us for the first time. It was heavenly delicious. I can’t wait to make it for my husband. I’m so glad you have recipes that my mother used to make for my brother and I.


  31. shethatisnau Las Vegas, NV My profile page joined 5/10
    Posted May 19th, 2010 at 7:44 pm | # |

    I used this approach for bulgogi and made your bean sprout banchan/salad and the green onion salad/pajori to go with it. It was SO good! My boyfriend and dad [a fussy meat & potatoes guy] both ate it up, and we’ve eaten the pajori and beansprouts several times since. :} Thank you for all the informative recipes, Maangchi! It’s fun learning about korean cuisine through your videos and website, I’m glad you share your knowledge with us all!

  32. rinalee My profile page joined 3/10
    Posted March 23rd, 2010 at 6:10 am | # |

    I think the ssamjang is what makes this dish for me! My grandmother used to make it, but after she passed away I just bought at store. One day my mom gave me some homemade ssamjang her friend had made, but she added a special ingredient – pineapple! She gave me a lot so it took a while to eat it all but it was the best ssamjang, almost better than my grandmas ^_^

  33. beomsoo My profile page joined 2/10
    Posted February 16th, 2010 at 9:43 am | # |

    hi maangchi…

    i really want to try this samgyeopsal..
    i want to make it. but, is the ingredients are not much expensive right?

    • Knotan Sweden My profile page joined 10/12
      Posted January 4th, 2013 at 7:18 pm | # |

      Its not even close to the cost of Bulgogi. Pork is much cheaper than beef afterall :)
      I made it a couple of weeks ago and I guess I payed about 20dollars for 4 persons.

  34. armando
    Posted January 1st, 2010 at 10:33 pm | # |

    maanchi! i made this recipe, and it was absolutely AMAZING! good thing i made it all for myself because I wouldn’t have wanted to share =D

  35. Ronalyn
    Posted December 21st, 2009 at 4:02 pm | # |

    Hi, i have a korean boyfriend and this is one of his favorite. Im planning to make this for him this coming christmas and for my family also because they never been try this one before..

    Im sure this video will help me alot…

    Thanks and have nice holiday!!!

  36. Thuy
    Posted November 29th, 2009 at 6:16 pm | # |

    Hi Maangchi!

    I’ve been wanting to try out this recipe for awhile, but I can’t find a Korean brand soybean paste anywhere! I was wondering would it be ok if I use Miso paste instead? Would the taste differ dramatically?

    Thank you!

    • snowmon
      Posted December 26th, 2009 at 11:27 pm | # |


      Miso paste is not intended for “dipping” as it was intended more for making soup because it has the slight sour taste to it compared to Korean soy bean taste. If you use Japanese miso, you will completely ruin the taste. That’s like using soy sauce inside Vietnamese noodle instead of Sriracha sauce it makes no sense.

  37. savie
    Posted November 26th, 2009 at 5:40 pm | # |

    im going to make this today for my family for thanksgiving !! my first time making it , im scared the sauces are not going to come out as planned & no one will eat it )):

  38. Gina
    Posted November 23rd, 2009 at 12:57 pm | # |

    Thank you for a great posting! I like your video with Andy as well. My husband and I also enjoy Samgyeopsal very much, but we usually have Samgyeopsal at a restaurant. Your video will help us have Samgyeopsal at home. Please check out our Samgyeopsal video ( http://www.youtube.com/watch?v=LhdDPpXwms0/). You’ll see an American family (my husband’s family) going crazy for Samgyeopsal.

  39. mika
    Posted November 10th, 2009 at 1:33 am | # |

    I love samgyeopsal very much. I really enjoy eating this with my boyfriend. ^^ Thanks for all the video. You did a great job ^^

  40. Caleb
    Posted October 18th, 2009 at 7:35 am | # |

    Hi Maangchi!

    Thanks so much for this recipe. We had this last night for a late Thanksgiving meal (we’re Canadian expats in the UK). We’re so happy to have found the recipe for Ssamjang! We can’t get this in Leeds.

    Fantastic site, I’ll be back often!

  41. rv65
    Posted October 18th, 2009 at 2:53 am | # |

    Is black hog pork belly good. Zion Market has a sale on that so I might as well use that. I’ve heard its better than regular pork belly.

  42. Anonymous
    Posted October 17th, 2009 at 3:57 pm | # |

    Thanks for the recipe.

  43. rv65
    Posted October 15th, 2009 at 4:23 am | # |

    I should probably make this as restaurant samgyeopsal is like $19.00 for the same thing. Zion market has Black hog pork belly and regular pork belly on sale.

  44. Janet
    Posted October 10th, 2009 at 1:13 pm | # |

    Hi Maangchi,
    Thank you for this recipe! I am a 2nd generation korean in America, and right now I don’t live near a store that sells the samgyeopsal meat. Do you know what kind of pork meat I can buy at the American grocery store instead?

    • Maangchi New York City My profile page joined 8/08
      Posted October 10th, 2009 at 1:35 pm | # |

      Ask your butcher “I want pork belly!” : ) I sometimes see pork belly sold in a package at a Western grocery store, too.

  45. Tak
    Posted October 7th, 2009 at 11:38 pm | # |

    I love your recipe. I cooked this for our family party last week. It was fun and Yummy!!! Thanks Maangchi!!

    • Maangchi New York City My profile page joined 8/08
      Posted October 8th, 2009 at 12:23 am | # |

      I agree! It’s fun to cook samgyeopsal with friends or family members. It will be strange if one person is cooking samgyeopsal on the grill plate by himself. ; )

  46. Natty
    Posted October 6th, 2009 at 11:47 am | # |

    Hi Maangchi,

    Many thanks from Singapore. I’m Thai and my husband is Singaporean. He love Korean BBQ very much. Korean food is also popular here and a bit expensive out there. I tried your recipe last Saturday. Samgyeopsal gui, beef and pork Bulgogi rock!! Here is my homework :P

    From Food5

  47. Ivy
    Posted October 4th, 2009 at 10:12 pm | # |

    I prepared this grill pork BBQ and steamboat to celebrate my Mid-Autumn Festival with my family on last sat…wow wow wow, they said it is so delicious as we r in korean restaurant and all wanna to eat this dishes and my steamboat become “side dishes””…thx for ur recipes ..the sauce and another sauce “sesame oil, salt and black pepper”, we all love it so much….

    • Maangchi New York City My profile page joined 8/08
      Posted October 8th, 2009 at 12:17 am | # |

      What is steamboat dish? : )

      • Ivy
        Posted October 9th, 2009 at 1:22 am | # |

        Steamboat means put some chicken/beef/achovy fish stock soup in a
        big pot, while soup boils, put in some fish, prawn, vegi, fish ball, chicken, meats….etc, eat while cooked, with some sauces ….. is
        a quite common dish among chinese community….Anyway I’m Malaysian chinese, is also common here in Malaysia…

  48. Geertjan
    Posted September 30th, 2009 at 8:12 am | # |

    Dear Maangchi, really love this latest video. Shows how great fun it is cooking together and what a fine recipe, samgyeopsal; funny word if you pronounce it the way we would do, I’m from Holland :)

    I visite your site for some time now, learned a lot and getting a little addicted. No better way to relax and get a good feeling than watch your skillfull hands doing the chopping, washing, arranging and preparing those unknown fascinating meals.
    And you are so witty!

    • Maangchi New York City My profile page joined 8/08
      Posted September 30th, 2009 at 9:57 am | # |

      I’m very happy to hear that!
      You are not alone getting addicted some Korean dishes! ; )
      Thank you very much!

  49. Oliver
    Posted September 30th, 2009 at 8:11 am | # |

    many thanks from FRANCE.

    I’ve already use your recipes for my french friends and they are delighted by korean food.

  50. David Choe
    Posted September 29th, 2009 at 11:46 am | # |

    Hi Maangchi,
    I am a fan of you. You did a good job to introduce real Korean food to the world. I have a website http://www.cookinworld.com and have unique visitors. Could you contribute your videos to my website as well?

  51. Yong-Hae Lee
    Posted September 29th, 2009 at 8:10 am | # |

    안녕하세요. 우연히 봤는데 참 좋았어요. 한국인에게나 외국인에게나 삼겹살은 정말 인기있는 메뉴인것같아요. 싫어하는 사람 못봤어요. 언제까지 행복하시길 바래요… (학글로 남겨도 되나 모르겠네요.)

  52. Sandy
    Posted September 29th, 2009 at 4:45 am | # |

    Maangchi! This recipe is great!! I cook this and jijyangmyun for lunch and dinner. They’re a great treat for me and my sister. Thank you very much!

  53. Janet
    Posted September 28th, 2009 at 10:45 pm | # |

    Omg! Watching this video makes me drool! My sister keeps asking me why did are you watching this video 10x!?

    I’ve been craving samgyeopsal so I actually went outside and ate some today >:). Samgyeopsal with some baked kimchi = yum yum.

    I will definitely have to try this recipe at home some day, when I find a grill plate!

    • Maangchi New York City My profile page joined 8/08
      Posted September 29th, 2009 at 8:25 am | # |

      You could use any frying pan. When you cook it with a frying pan, mop up the fat with paper towel.

  54. Deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted September 27th, 2009 at 10:15 pm | # |

    THANK YOU MAANGCHI!!! this is the perfect excuse for me to go out to (finally) buy the grill! :)
    this is the perfect idea for me to host my dinner party!! :)

    thank you for doing this recipe.

  55. Jeanie
    Posted September 27th, 2009 at 4:46 pm | # |

    I loooove your recipes!! Your website is one of the first sites I check everytime I get on the internet, looking to see what your next recipe is.

    Thanks for taking the time to teach us all how to cook!!

  56. Nguyen Thi Phuong
    Posted September 24th, 2009 at 9:13 pm | # |

    I’m from Vietnam but I really like samgyeopsal, I ate this recipe only one time but I like it very much. I will do it for my family. Thanks a lot Ms. Maangchi.

  57. josh
    Posted September 24th, 2009 at 8:27 pm | # |


  58. Jess
    Posted September 24th, 2009 at 6:09 pm | # |

    I have many favorite korean dishes but this is my absolutely favorite. I can really eat this all day if I could. I’m trying this tonight! Thank you!

  59. Anonymous
    Posted September 24th, 2009 at 1:50 pm | # |

    the best samgyobsal i ever had was in korea at a countryside with some of my friends. it was winter and freezing, but we stepped outisde, made a fire and huddled around. we constructed a grill made from empty beercans and a small piece of a metal fence and threw big manly chunks of meat on it. as a sidedish, we had the hot peppers (the small green ones… never underestimate the small green ones), ssamjang and garlic.
    so there we were, freezing, sitting on icy stones around a fire, but the combination of freezing air, clear sunshine, hot pepepper, garlic, hot meat, followed by icy soju and beer made it one of the best culinary experiences i had in my life!!!

  60. Amanda Elvia
    Posted September 24th, 2009 at 1:18 pm | # |

    I enjoyed this video so much! it put me in a good mood. Looks like you guys had a lot of fun. My students made this meal for me one day, and since then Korean food had become part of me and my families life :)
    thanks for sharing with us.

  61. Ivy
    Posted September 23rd, 2009 at 8:26 pm | # |

    I remember tat is another plate of “sauce” look like “oil + salt +…..” May I know wat is tat and how to made while eat with grill pork belly? Thx

    • Maangchi New York City My profile page joined 8/08
      Posted September 23rd, 2009 at 10:31 pm | # |

      : ) yes, it’s just simple sauce. Mix 2 tbs sesame oil,1/2 ts salt, and a pinch of black ground pepper in a bowl.

      • Ivy
        Posted September 24th, 2009 at 4:26 am | # |

        Thank you very much!!! I ‘ll try it

  62. Cam
    Posted September 23rd, 2009 at 5:23 pm | # |

    This looks really fun to eat! (plus very tasty) My friend has a grill plate… i foresee a samgyeopsal gui party in the future!!
    Is it usual to have a plate of pork belly only? or do people usually have a selection (like some thin beef as well)?
    Regardless, it looks delicious!
    Merci beaucoup maangchi!

  63. Thaory
    Posted September 23rd, 2009 at 1:05 pm | # |


    Ive been waiting for this recipe for so long!!!

    Omg im so excited im gonna cook this reallyyyyy soon!!

    Im so happy lol you made my day!

    I love you maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted September 23rd, 2009 at 10:34 pm | # |

      I love you, too! ; )
      I’m so happy to hear that you were looking forward to this recipe. Now you can have samgyeopsal party with your friends!

  64. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted September 23rd, 2009 at 12:39 pm | # |

    Thanks for the new recipy! When i do this in my kitchen i usually switch off the smoke-alarm, because it will be shrieking!

  65. JJ
    Posted September 23rd, 2009 at 12:04 pm | # |

    yum! I love eating samgyeopsal in sangchu w/ pajori!
    Thank you so much for this recipe Maangchi!

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