Korean Cuisine

Samgyeopsal (삼겹살)

Name: Samgyeopsal (삼겹살)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean Cuisine
Ingredients: 700 g pork belly (skin off), cut into 1 cm thick slices; 1 head green leaf or red leaf lettuce, leaves separated and washed; 20 Korean perilla leaves (kkaennip); 60 g ssamjang (Korean wrap sauce); 6 garlic cloves, sliced thin; 4 green chili peppers (cheongyang gochu), sliced; 1 tbsp sesame oil; 3 g salt; null black pepper to taste; 4 bowls steamed rice, for serving; null kimchi, for serving

Thick-cut pork belly grilled at the table and wrapped in lettuce with garlic, peppers, and ssamjang

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Jump to Recipe

Samgyeopsal is not just a dish. It is a ritual, a social contract, a reason to gather. The name means "three-layer meat" — sam (삼) for three, gyeop (겹) for layer, sal (살) for meat — referring to the alternating bands of lean and fat that stripe through pork belly. At the table, those layers render and crisp over a hot grill, releasing the kind of savory, porky fragrance that makes everyone in the restaurant lean in.

But the meat is only part of the story. In Korean dining, ssam (쌈) means "wrap," and it is not a garnish or an afterthought. The lettuce leaf is the plate. You lay down a piece of freshly grilled pork belly, still sizzling, add a smear of ssamjang, a thin slice of raw garlic, maybe a round of green chili if you want heat, a small mound of rice, and then you fold the whole thing into a bundle that you eat in one bite. This is how Koreans have eaten grilled meat for generations. The wrapping is the technique. The lettuce and perilla leaves provide a cool, herbal freshness that cuts through the richness of the pork. The ssamjang — a thick, savory-sweet paste made from doenjang and gochujang — ties everything together with deep, fermented umami.

A samgyeopsal meal is never just the meat. It arrives with banchan spreading across the table: always kimchi, often kongnamul (bean sprout salad), pickled radish, sliced raw garlic, green chili peppers, and a pot of doenjang jjigae simmering on the side. The soup is there for a reason — its salty, earthy broth cuts the richness of the pork and resets your palate between bites. The table is communal. Everyone grills together, wraps together, eats together. There are no individual portions. You are sharing the grill, the tongs, the conversation.

And then there is soju. Samgyeopsal and soju are one of Korea's most iconic pairings. The clean, sharp burn of soju slices through the fatty pork belly like a blade through butter. In Korean drinking culture, the phrase "삼겹살에 소주" (samgyeopsal-e soju) is practically a compound noun — you do not say one without implying the other. BTS's Jungkook famously loves samgyeopsal so much that he once improvised a song about it on the spot, which tells you everything about how deeply this dish sits in Korean culture. It is comfort, celebration, and Tuesday night dinner all at once.

The belly is cut thick — about 1 cm — so it stays juicy on the grill. At Korean BBQ restaurants, the meat cooks on a tilted grill pan so rendered fat drains away into a catch trough, leaving the pork crispy on the outside and tender within. At home, a cast-iron skillet or griddle does the job.

At a Glance

Yield

4 servings

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Difficulty

Easy

Ingredients

4 servings

1½ lbpork belly (skin off), cut into 1 cm thick slices
1head green leaf or red leaf lettuce, leaves separated and washed
20Korean perilla leaves (kkaennip)
2 ozssamjang (Korean wrap sauce)
6garlic cloves, sliced thin
4green chili peppers (cheongyang gochu), sliced
1 tbspsesame oil
½ tspsalt
—black pepper to taste
4bowls steamed rice, for serving
—kimchi, for serving

Method

1
Prepare the dipping sauce and table. Mix the sesame oil with the salt and a pinch of black pepper in a small dish to make gireum-jang. Arrange the lettuce leaves, perilla leaves, sliced garlic, sliced green chilies, ssamjang, and gireum-jang on the table. Have steamed rice and kimchi ready.
2
Heat the grill. Heat a cast-iron griddle, grill pan, or tabletop grill over high heat until it is very hot and just beginning to smoke. You want aggressive heat to render the fat and crisp the outside without overcooking the interior.
3
Grill the pork belly. Lay the pork belly slices on the hot surface in a single layer. Do not move them for 2 to 3 minutes, letting the underside develop a deep golden-brown crust. Flip once and cook the other side for another 2 to 3 minutes. The fat should be rendered and crispy, the meat cooked through but still juicy. Cut each slice into bite-sized pieces with kitchen scissors directly on the grill.
4
Wrap and eat. Take a lettuce leaf, layer a perilla leaf on top if you like, place a piece or two of grilled pork belly on it, add a dab of ssamjang, a slice of raw garlic, a round of green chili, and a small pinch of rice. Fold the leaf around everything and eat the whole bundle in one bite. Continue grilling and wrapping until the pork belly is finished.

Key Ingredient Benefits

Pork Belly. The high fat content of pork belly is what makes samgyeopsal work. The intramuscular fat bastes the meat as it renders, keeping each slice juicy. Pork belly also provides B vitamins, particularly B1 (thiamine) and B12, as well as zinc and selenium.

Perilla Leaves (Kkaennip). These broad, slightly minty-anise leaves are nutritionally dense. They are rich in alpha-linolenic acid, a plant-based omega-3 fatty acid, and contain rosmarinic acid, which has anti-inflammatory properties. Their aromatic, herbal flavor is the perfect counterpoint to fatty pork.

Garlic. Raw garlic slices eaten with the pork provide allicin, a sulfur compound with well-documented antimicrobial and cardiovascular benefits. The sharp bite of raw garlic also provides flavor contrast against the rich meat.

Ssamjang. A fermented paste made from doenjang (soybean paste) and gochujang (red pepper paste), ssamjang contains beneficial bacteria from the fermentation process, along with protein from soybeans.

Why This Works

The ssam wrapping technique is not just tradition — it is a study in textural and flavor contrast. The crisp, cool lettuce and aromatic perilla leaves provide a fresh, herbal envelope that tempers the rich, fatty pork belly. The raw garlic adds sharp heat, the green chili brings a different kind of burn, and the ssamjang delivers deep fermented umami and sweetness. The small mound of rice absorbs the rendered pork fat and juices. Every element in the wrap has a job, and none of them are redundant.

The thick cut of the pork belly — about 1 cm — is essential. Thinner slices dry out and turn leathery. The thick cut allows the exterior to crisp and caramelize while the interior stays moist and tender. Cutting the grilled slices into bite-sized pieces with scissors on the grill is the traditional Korean technique, ensuring each piece is manageable for wrapping.

The high heat is non-negotiable. You need enough thermal energy to render the fat quickly and create Maillard browning on the surface before the interior overcooks. A hot cast-iron surface or Korean BBQ grill achieves this.

Substitutions & Variations

Pork shoulder. If pork belly feels too fatty, thinly sliced pork shoulder (moksal) is the traditional alternative at Korean BBQ. It is leaner but still has enough marbling to stay juicy on the grill.

Butter lettuce. If green leaf lettuce is unavailable, butter lettuce works well — its soft, pliable leaves wrap easily around the meat and fillings.

Without perilla leaves. Perilla leaves have a unique flavor that is difficult to replicate exactly. If unavailable, use additional lettuce leaves or try shiso leaves (a Japanese relative with a similar profile).

Gochujang for ssamjang. In a pinch, mix 2 tablespoons gochujang with 1 tablespoon doenjang, 1 teaspoon sesame oil, and 1 teaspoon sugar to approximate ssamjang.

Serving Suggestions

Samgyeopsal is a full-table meal. Set up the grill in the center and surround it with banchan: kimchi, pickled radish (chikin-mu), kongnamul, and whatever else you have. A pot of doenjang jjigae on the side is traditional and highly recommended — its earthy, fermented broth cuts through the richness of the pork and provides a warm anchor to the meal.

This is a social, communal dinner. It is not a dish you eat alone at the counter. Invite people. Grill together. Pour soju for the person next to you (never for yourself — that is the etiquette). The meal should be loud, messy, and long.

Storage & Reheating

Uncooked sliced pork belly keeps in the refrigerator for up to 2 days, well-wrapped. It also freezes well for up to 3 months — freeze the slices on a parchment-lined tray first, then transfer to a freezer bag so they do not stick together.

Leftover grilled pork belly is excellent chopped up and stirred into kimchi fried rice the next day. Reheat leftover slices in a hot skillet rather than the microwave to restore some crispness.

Cultural Notes

Samgyeopsal (삼겹살) literally means "three-layer meat," from sam (삼, three), gyeop (겹, layer), and sal (살, meat), describing the alternating bands of meat and fat that run through pork belly. The dish is, without exaggeration, the single most popular Korean barbecue meat by volume consumed. National surveys consistently show samgyeopsal outselling bulgogi, galbi, and every other Korean grilled meat. The average Korean adult eats an estimated 5 kilograms of samgyeopsal per year.

The cultural infrastructure around the dish is enormous. March 3rd is National Samgyeopsal Day in Korea (the date written as 삼.삼, "three three," playing on the sam in samgyeopsal). The holiday started as a marketing invention by Korean pork producers and has since become broadly observed. Samgyeopsal restaurants are a defining feature of every Korean neighborhood, ranging from prestigious chains to small mom-and-pop shops to high-end specialty restaurants serving aged, iberico-grade Korean black pig (heukdwaeji, 흑돼지) from Jeju Island.

The eating ritual is at least as important as the meat itself. Diners cut the pork themselves with kitchen scissors as it grills. Each bite gets wrapped in lettuce (sangchu, 상추) or perilla leaves (kkaennip, 깻잎) with garlic (raw or grilled), ssamjang (쌈장, a thick fermented dipping paste), and any of a dozen banchan elements. The wrap is supposed to be assembled and eaten in a single mouthful, which has become a small cultural test of how willing a diner is to embrace the dish's communal, informal character.

Samgyeopsal-e soju (삼겹살에 소주, "samgyeopsal with soju") is one of the most beloved phrase-pairings in Korean. It is the standard shorthand for a casual after-work gathering with colleagues or friends. The phrase carries the same weight in Korea that "let's grab a beer" does in much of the English-speaking world.