How to Make Authentic Korean Samgyeopsal (삼겹살) at Home

Samgyeopsal (삼겹살) is one of Korea’s most popular grilled pork belly dishes, often enjoyed with friends and family at Korean BBQ restaurants. The name "Samgyeopsal" means "three-layered pork", referring to the fat and meat layers in the pork belly. It’s typically served grilled with dipping sauces, fresh vegetables, and side dishes for a delicious, interactive meal experience.

If you want to make authentic Samgyeopsal at home, follow this step-by-step guide to enjoy the flavors of Korean BBQ without needing a restaurant!

Why You’ll Love This Recipe

✅ Simple & Delicious – No marinade needed, just fresh pork belly and dipping sauces.
✅ Authentic Korean Flavor – Enjoy it just like at a Korean BBQ restaurant.
✅ Fun & Interactive – Perfect for family dinners or gatherings.
✅ Customizable – Pair with different sauces, veggies, and side dishes.

Ingredients for Samgyeopsal (Serves 2–3)

For the Pork Belly:

• 500g (1.1 lbs) pork belly (thick-cut, unseasoned)

For the Dipping Sauces:

1. Ssamjang (Korean BBQ Dipping Sauce)

• 2 tablespoons doenjang (fermented soybean paste)
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon sesame oil
• 1 teaspoon honey or sugar
• ½ teaspoon minced garlic
• 1 teaspoon sesame seeds
• 1 tablespoon chopped green onions

2. Sesame Oil & Salt Dip (Traditional Korean Dip)

• 2 tablespoons sesame oil
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Side Dishes & Wrappings (Ssam, 쌈):

• Lettuce leaves (romaine, red leaf, or perilla leaves)
• Thinly sliced garlic
• Sliced green chilies
• Kimchi
• Steamed rice
• Pickled radish or onions

How to Make Samgyeopsal at Home

Step 1: Prepare the Dipping Sauces

1. For Ssamjang: Mix doenjang, gochujang, sesame oil, honey, garlic, sesame seeds, and green onions in a small bowl. Set aside.
2. For Sesame Oil Dip: In another small dish, mix sesame oil, salt, and black pepper.

Step 2: Prepare the Pork Belly

1. Slice thick pork belly into pieces about ½ inch thick. (If using pre-sliced meat, skip this step.)
2. Do not season the meat before grilling—Samgyeopsal is traditionally grilled unseasoned, and you dip it in sauces after cooking.

Step 3: Grill the Samgyeopsal

1. Preheat a grill pan or tabletop grill on medium-high heat. (You can also use a cast-iron skillet.)
2. Place the pork belly strips on the hot grill.
3. Cook for 3–5 minutes per side, turning until golden brown and crispy.
4. While grilling, place sliced garlic and green chilies on the side of the pan to cook slightly.
5. Once the pork belly is crispy and browned, cut it into bite-sized pieces using scissors or a knife.

Step 4: Assemble & Eat Like a Korean!

1. Take a lettuce or perilla leaf and place a piece of grilled pork belly inside.
2. Add a bit of ssamjang, a slice of grilled garlic, and a piece of kimchi or green chili.
3. Wrap it into a small bundle (ssam, 쌈) and eat in one bite!
4. Enjoy with steamed rice and other side dishes for a complete meal.

Tips for the Best Samgyeopsal

✔ Use thick-cut pork belly – This gives the best texture and flavor.
✔ No oil needed – Pork belly has enough fat to cook without extra oil.
✔ Cut into bite-sized pieces after grilling – Just like in a real Korean BBQ restaurant.
✔ Use fresh vegetables for wrapping – Lettuce, perilla leaves, or even thinly sliced cabbage work well.
✔ Pair with Soju – Samgyeopsal and Soju (Korean rice liquor) are a classic Korean pairing!

What to Serve with Samgyeopsal

• Kimchi – Fermented cabbage with spicy and sour flavors.
• Pickled Radish – Light and crunchy, balances the fatty pork.
• Steamed Rice – A must-have side dish for a complete meal.
• Korean Egg Soufflé (Gyeranjjim, 계란찜) – A soft, fluffy egg dish.
• Soju or Makgeolli – Popular Korean alcoholic drinks to pair with BBQ.

Final Thoughts

Samgyeopsal is one of Korea’s most beloved BBQ dishes, and now you can make it at home just like at a real Korean BBQ restaurant! With crispy grilled pork belly, delicious dipping sauces, and fresh vegetables, this dish is fun, interactive, and packed with authentic flavors.