Samgyeopsal-Gui (Grilled Pork Belly)
Korea's beloved tabletop barbecue experience — thick slices of pork belly grilled at the table, wrapped in perilla or lettuce leaves with garlic, ssamjang, and kimchi. A social, interactive dining tradition.
Total Time
25 min
Prep
10 min
Cook
15 min
Servings
4
Cuisine
East Asian Korean
580kcal
Calories
28g
Protein
5g
Carbs
50g
Fat
2g
Fiber
How to Make It
- 1
Make pa muchim: toss sliced spring onions with sesame oil, sesame seeds, and a pinch of salt. Set aside.
- 2
Heat a grill pan or tabletop grill to high. Place pork belly slices on the grill — no marinade needed.
- 3
Grill pork for 3–4 minutes per side until golden and slightly charred. Simultaneously grill whole garlic cloves until golden and soft.
- 4
Use kitchen scissors to cut grilled pork into bite-sized pieces on the grill.
- 5
To eat: place a piece of pork belly in a perilla or lettuce leaf, add grilled garlic, a dab of ssamjang, and some pa muchim. Fold and eat in one bite.
- 6
Serve alongside kimchi and steamed rice.
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