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. Zulumom Concord, CA joined 9/13 & has 35 comments

    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!!!

  2. mcglotlo Ohio joined 11/13 & has 1 comment

    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??


  3. levietenorio Missouri joined 8/12 & has 1 comment

    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.


  4. Knotan Sweden joined 10/12 & has 8 comments

    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.

  5. jamesfish Tucson joined 11/11 & has 1 comment

    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.

  6. Abie Philippines joined 7/11 & has 3 comments

    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! :)

  7. swisskorean85 Switzerland joined 9/11 & has 2 comments

    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

  8. Dianaluvsnyc NY, New York joined 9/10 & has 3 comments

    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

  9. Princess79 Singapore joined 7/11 & has 4 comments

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

    • Princess79 Singapore joined 7/11 & has 4 comments

      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.

  10. maangchilover my house joined 7/11 & has 1 comment

    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! ;)

  11. hale vietnam joined 3/11 & has 2 comments

    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…


  12. wiieat joined 2/11 & has 1 comment

    how much does samgyupsal cost for about 6 people?

  13. obaketsu Malaysia joined 2/11 & has 1 comment

    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 ^^

  14. JamieF New Zealand joined 1/11 & has 120 comments

    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 :)

  15. Chris K. Germany, Aachen joined 1/11 & has 6 comments

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

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