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. John in Baton Rouge Baton Rouge Louisiana joined 12/16
    Posted January 18th, 2017 at 10:24 pm | # |

    Love this video & the food looks awesome. I will make this. You guys are so cute together on camera.

  2. Martychan 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 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!

  3. Knotan Sweden 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.

    • Maangchi New York City joined 8/08
      Posted October 21st, 2012 at 9:19 am | # |

      wonderful! You had samgeopsal party last night!

      • Knotan Sweden joined 10/12
        Posted January 4th, 2013 at 7:06 pm | # |

        And today we had Bulgogi ^_^ So amazing. Thank you for all your super recipies !

      • Hiyaspencer Houston Tx joined 3/13
        Posted March 27th, 2013 at 7:02 am | # |

        HI MAANGCHI! i was wondering will it still taste good if charcoal bbq :)

        • Maangchi New York City joined 8/08
          Posted March 27th, 2013 at 10:18 am | # |

          charcoal bbq will be even better! yum! : )

  4. Sav_sss Canada (near Montreal) 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

    See full size image

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

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

  6. LeahJung United States 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 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!

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

    Can I make this on an outdoor grill?

    • Knotan Sweden 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 !

  8. Zulumom Concord, CA 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!!!

  9. mcglotlo Ohio 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??


  10. levietenorio Missouri 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.


  11. jamesfish Tucson 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.

  12. Abie Philippines 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! :)

    • Jancee Philippines joined 10/11
      Posted October 8th, 2011 at 10:21 am | # |

      you can buy at SM grocery. ;)

  13. swisskorean85 Switzerland 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

  14. Dianaluvsnyc NY, New York 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

  15. Princess79 Singapore 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 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 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.

  16. maangchilover my house 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! ;)

  17. hale vietnam 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…


    • Maangchi New York City joined 8/08
      Posted April 3rd, 2011 at 10:35 am | # |

      great news! Happy cooking!

  18. wiieat joined 2/11
    Posted February 20th, 2011 at 9:16 pm | # |

    how much does samgyupsal cost for about 6 people?

    • Maangchi New York City joined 8/08
      Posted February 22nd, 2011 at 6:11 pm | # |

      I would prepare 3-4 pounds of pork.

  19. obaketsu Malaysia 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 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.

  20. JamieF New Zealand 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 :)

  21. Chris K. Germany, Aachen 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! ^_^

  22. aiz philippines 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 :)

  23. nurie Australia 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!

    • Maangchi New York City joined 8/08
      Posted January 22nd, 2011 at 12:22 pm | # |

      nice meeting u through my website! Let me know how your Korean cooking goes!

  24. yoo_oksoon 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 joined 8/08
      Posted January 18th, 2011 at 9:19 pm | # |

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

      • yoo_oksoon 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!!!

  25. reverie Indonesia 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 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.

  26. Won Kiko VietNam-Hue city 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

    • Maangchi New York City joined 8/08
      Posted January 9th, 2011 at 7:18 am | # |

      Let me know how your Korean samgyeopsal party goes! tks tks tks : )

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