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.
Ingredients
(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):
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 of raw garlic, sliced
- 1 large onion, cut across into ¼ size pieces
Directions
- Slice pork belly into bite sized pieces. Put it on a large plate and keep it in the refrigerator.
Make green onion salad
- Soak shredded green onion in cold water for 5 minutes. Rinse and drain.
- Combine soy sauce, sugar, sesame seeds, sesame oil, and hot pepper flakes in a small bowl. Mix well and set aside.
- Portion the green onion into small serving bowls, and put some sauce on top of each. Set aside.
Make ssamjang (dipping sauce)
- 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:
- Heat up your grill plate or pan. Put a little sesame oil on the hot plate for flavor.
- 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.
- 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!
- Eat, but keep cooking!
Doenjangjjigae (Korean fermented bean paste stew: 된장찌개)
Kongnamulmuchim (Soybean sprout side dish: 콩나물무침)
How to eat:
- Put a piece of lettuce on a plate or in your hand. Add a piece of perilla leaf and a piece of cooked pork.
- Add ssamjang, cooked onion or garlic, and some green onion salad on top.
- Fold the lettuce leaf over so you have a little package.
- Pop it into your mouth in one shot. Don’t bite it in half, it will break open! One-shot!
Posted Wednesday, September 23rd, 2009 at 11:40 am.
Tagged: beoseotgui, 버섯구이, grilled pork belly, 삼겹살구이, king oyster mushrooms, Korean barbecue, korean food, Korean food videos, Korean grilled pork belly, Korean pork bbq, Korean pork recipe, Korean recipes, Korean samgyeopsal gui, mushroom barbecue, pan-fried pork belly, pork belly recipe, samgyeopsal gui, vegetarian bbq
Sep 16th
Sep 5th
Aug 25th
Love this video & the food looks awesome. I will make this. You guys are so cute together on camera.
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
See full size image
Maangchi is fermented soybean paste ok for the sauce or not?
yes, you can use doenjang, too. https://www.maangchi.com/ingredient/doenjang
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!
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!
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!
It’s a different sauce! Sesame oil, salt, and a pinch of ground black pepper (optional) is the usual set-up for that!
Can I make this on an outdoor grill?
Hello there :) !
You can certainly make this on an outdoor grill, just like you do normal Bulgogi.
Have a great time !
/Johan