Samgyeopsal Gui

삼겹살 Pork Belly The literal meaning of the word is “three (sam; 삼) layered (gyeop; 겹) flesh (sal;살),” and refers to the three visible layers seen in the pork belly cut. This is an immensely popular dish both in and out of Korea, in fact a survey conducted in 2006 showed 85% of the adult Koreans listed Samgyeopsal as their favorite cut of pork, with 70% of those eating some version of the meat at least once per week. Samgyeopsal is commonly served as an evening meal and is usually cooked at the table. This Recipe is for a complete meal featuring Samgyeopsal Gui (Grilled Pork Belly).


Servings: 6


Suggested Equipment:

Tabletop Burner (Propane stove, hibachi, etc)

Grill plate/cover

Ingredients: (4 to 6 servings)

2 pounds Samgyeopsal (Pork Belly, Side Pork, Fresh Bacon)



Steamed Rice

2 to 3 cups short or medium grain white rice

1 1/4 cups water per 1 cup of rice

(1 cup uncooked rice yields approximately 2 cups cooked rice)

Ssamjang (dipping sauce for lettuce and cucumber)

1/4 cup of soybean paste (Korean-doenjang/Japanese-Miso)

1/2 cup gochujang (Korean chili paste) **

1 tablespoon soy sauce

1 each fresh red chili pepper

1 each fresh green chili pepper

4 each cloves garlic

2 each green/spring onion

1 tablespoon of sesame seeds

1 tablespoon of sesame oil

water as needed


1 teaspoon rice wine

Seasoned Spring Onions with Chives

8 to 12 each small Spring or green onions (Scallions)

2 oz chives

Seasoning Sauce:

1 tablespoon Soy sauce

1 teaspoon rice wine or refined rice vinegar

1/2 teaspoon Anchovy sauce

1 teaspoon brown sugar or honey

1/2 teaspoon fine ground chili pepper

1/2 teaspoon Roasted Sesame oil

1 to 2 each garlic cloves (1 teaspoon minced)

1/4 teaspoon lemon juice

1/4 teaspoon Toasted sesame seed


1or 2 heads Red Leaf Lettuce

20 each Perilla leaves (Korean sesame leaves or ggaennip)

20 slices Thin sliced pickled white radish

Wrap Additions:

5 each Green chili (jalapeño) peppers

8 to 12 each cloves fresh garlic

8 ounces Enoki mushrooms

Side Additions:

2 large or 3 medium Cucumber





Partially freeze the pork belly for ease in slicing.

Prepare and cook the Rice:

Choose Rice:

Use a Calrose style Short or Medium Grain white rice, although any uncooked short or medium grain plain (unflavored) white rice will work. Some types of rice are covered with talc and will need to be rinsed thoroughly prior to use. Others are vitamin enriched and do not require rinsing. Be sure to read the manufacturers label.


Rinse thoroughly if needed. (Talc coated)

Place rice in a large pot or bowl and completely cover with cold water. Water level should be about 3 inches higher than the rice level.

Soak for 1/2 to one hour, then drain.


Rice Cooker:

Follow manufacturers instructions.

Stove Top:

Place soaked rice in a non stick cooking pot.

Add water (1 1/2 cup water per 1 cup rice).

Bring to a full boil over high heat and cook for about 8 minutes.

Reduce heat to medium low (drop to a simmer), cover, and cook about 10 more minutes. Do not remove cover or otherwise disturb the rice.

Remove from heat and let stand for 10 minutes with the cover on, then fluff gently(stir from bottom to top) just prior to serving.

Prepare the Ssamjang

Finely chop (mince) the garlic, chili peppers, and green onion.

In a small mixing bowl, add all Ssamjang ingredients and mix well.

Add a small amount of water if needed to maintain a mixable paste.

Cover and let stand at room temperature for 1 hour.

Spoon Ssamjang into two small serving dishes.

Prepare the Seasoned Spring Onions with Chives

Rinse Spring Onions and chives in cold water.

Trim off the root end.

Remove any discolored/limp leaves.

Slice the onions in half from top to bottom.

Cut chives into thirds (three equal lengths).

Place the chives and onion into a mixing bowl and set aside.

Mince or press the garlic cloves.

Place a small fry pan (no oil) over high heat and add the sesame seeds.

Shake or stir the seeds continuously while cooking to a golden brown (about two minutes).

Remove from heat and let cool.

Mix all Chive Sauce ingredients in a small mixing bowl. Set aside.

Prepare Wrap Ingredients and Additions:

Separate lettuce leaves, rinse, and drain. Gently pat dry and place on a serving plate.

Rinse and drain Perilla Leaves, then place on a small serving plate.

Thin slice the garlic and peppers, and place in separate small dishes.

Place the Enoki Musrooms into a pan very lightly oiled with roasted sesame oil and toast over high heat until lightly browned.

Place Mushrooms into a small plate.

Cut large cucumbers into thirds or small cucumbers into halves cross-wise.

Cut each section in half lengthwise, then quarter the resulting pieces, also lengthwise. Place on a small serving plate.

Pork Belly

Slice partially frozen pork belly crosswise into 1/8″thick pieces.

Very lightly salt and pepper the sliced pork belly and let stand 5 to 10 minutes.


Mix the Spring Onions and Chives with the seasoning sauce and place onto a serving plate.

Place all serving plates onto the table.

Heat the grill plate to medium high.(If you do not have the table top burner and grill plate, you can use a mesh covered BBQ grill, or a frying pan on the stove top)

Rub the plate with a piece of the pork belly or a small amount of cooking oil.

Place a single layer of pork belly pieces on the grill plate and cook until lightly browned on each side(about 30 seconds per side).

How to eat:

Lettuce: Wrap a small amount of rice and a piece of porkbelly (add pepper and garlic slice if desired) and top with a dab of Ssamjang. Add a perilla leave and/or daikon slice)if you want.

Perilla leaf or daikon slice: Wrap a piece of meat topped with pepper and/or garlic slice. Dip in Ssamjang.

Use the kimchi or seasoned onion with chives with a mouthfull of steamed rice..

Or just mix and match any way you want. Have fun and enjoy.