Samgyeopsal (Grilled Pork Belly)

Samgyeopsal: The King of Korean BBQ

Samgyeopsal (Grilled Pork Belly) is not just a dish; it is a cultural phenomenon. In Korea, "Let's go for Samgyeopsal" means "Let's bond, talk, and drink." The name literally translates to "Three-layered flesh," referring to the visible layers of meat and fat.

The "Ssam" Culture (Lettuce Wrap)

You don't just eat the meat on its own. The true Korean way is to make a Ssam.

1. Take a fresh leaf of lettuce or perilla leaf.
2. Place a piece of grilled pork on it.
3. Add a slice of grilled garlic, a piece of green chili, and a dab of Ssamjang (seasoned soybean paste).
4. Wrap it into a ball and eat it in one big bite. This explosion of textures—crunchy, chewy, spicy, and savory—is the highlight of K-BBQ.

Essential Sidekicks

• Garlic & Kimchi: Don't leave them on the side! Grill them on the lower part of the pan so they cook in the pork fat. Grilled kimchi is a delicacy on its own.
• Soju: The clean, neutral taste of Soju cuts through the greasiness of the pork, making it the perfect pairing beverage.

Instructions for Home Cooking

1. Preparation: You can buy pre-cut pork belly strips at Korean markets. Get fresh lettuce, garlic, and Ssamjang.
2. Grilling: Heat a grill pan or skillet over medium-high heat. No oil is needed; the pork has enough fat.
3. The Golden Rule: Do not flip the meat too often. Wait until one side is golden brown and crispy before flipping.
4. Cutting: Use kitchen scissors to cut the meat into bite-sized pieces right on the pan.
5. Finishing: Serve immediately while the fat is still sizzling.