Crisp grilled pork belly wrapped with lettuce, perilla, garlic, chili, and savory ssamjang
Samgyeopsal-gui is Korean grilled fresh pork belly, cooked at the table and eaten as ssam: small bundles of lettuce or perilla leaf filled with pork, garlic, chili, and a dab of fermented dipping sauce. The pork itself is normally unseasoned, allowing diners to balance every wrap. This version remains recognizably Korean and naturally low in carbohydrate. Rice is omitted, while the homemade ssamjang and scallion salad contain no added sugar. A modest amount of gochujang remains because its fermented chili flavor is part of the sauce; portioning it carefully keeps the complete meal low carb without replacing the defining Korean condiments.
- Prep
- 30 mins
- Cook
- 20 mins
- Total
- 50 mins
- Serves
- 6
- Difficulty
- Beginner
- Cuisine
- Korean
The recipe
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Before you start
Prepare the ssamjang and scallion salad before heating the grill. Wash and dry the lettuce and perilla thoroughly so the leaves remain crisp. Arrange the pork, mushrooms, garlic, and chili on separate platters. If using a tabletop grill, place it on a heatproof surface with good ventilation and keep raw-pork utensils separate from the cooked-food chopsticks and tongs.
Ingredients
For the pork and grill
For the unsweetened ssamjang
For the scallion salad
For wrapping and serving
Quantities change with servings; cooking times stay the same.
Equipment
- Korean tabletop grill paid link
- Ridged cast-iron griddle paid link
- Kitchen scissors paid link
- Cooking tongs paid link
- Digital kitchen scale paid link
- Instant-read thermometer paid link
- Mixing bowls paid link
- Chef’s knife paid link
- Cutting board paid link
- Serving platters paid link
Method
Make the ssamjang. Mix the doenjang, gochujang, sesame oil, garlic, spring onion, sesame seeds, and water until thick but spoonable. Refrigerate until serving.
Make the scallion salad. Soak the shredded spring onions in ice water for 5 minutes, drain, and dry thoroughly. Toss with gochugaru, soy sauce, rice vinegar, sesame oil, and sesame seeds immediately before serving.
Prepare the wraps. Arrange the lettuce, perilla, kimchi, cucumber, sliced garlic, and green chili on a large serving platter.
Heat the grill. Preheat a ridged cast-iron griddle or Korean tabletop grill over medium-high heat. Do not add oil; pork belly releases enough fat.
Grill the pork. Lay the pork belly slices in a single layer and cook for 3 to 4 minutes per side until deeply browned and crisp at the edges.
Cut and finish. Use kitchen scissors to cut the pork into bite-size pieces directly on the grill. Continue cooking until the center reaches at least 71°C.
Grill the vegetables. Cook the mushrooms and sliced garlic in a small amount of rendered pork fat until browned and tender.
Build each ssam. Place one perilla leaf over a lettuce leaf, add one piece of pork, a small dab of ssamjang, garlic, green chili, scallion salad, and kimchi.
Serve continuously. Eat each wrap in one or two bites while the next pieces of pork cook, keeping raw and cooked utensils separate.
Chef’s notes
Use fresh uncured pork belly, not smoked bacon. Bacon changes both the salt level and the Korean barbecue character.
Do not overcrowd the grill. Crowded pork steams and stays pale instead of becoming crisp.
Ssamjang is concentrated. Use approximately 10 to 15 g per serving rather than filling the wrap with sauce.
Dry leafy vegetables well after washing so the wraps stay crisp and do not dilute the condiments.
Rendered fat can smoke. Lower the heat slightly and carefully remove excess fat if it begins to pool.
Tips and variations
Ogyeopsal, pork belly with the skin attached, may replace samgyeopsal if available from a Korean butcher.
Perilla has a distinctive aroma and should be included when available, but lettuce alone is still a common wrap.
For a milder ssamjang, reduce the gochujang to 15 g and increase the doenjang by the same weight.
Grill well-fermented kimchi beside the pork for a warmer, softer accompaniment.
Check commercial kimchi, gochujang, and ssamjang labels because added sugar varies widely between brands.
Serve with
Set everything in the center of the table and allow diners to cook and assemble their own wraps. Keep the portion of ssamjang small, but use plenty of leaves, cucumber, and scallion salad. Rice is traditional at a Korean barbecue meal but is not necessary for the ssamgyeopsal experience; the lettuce and perilla bundles remain complete without it.
Storage
Samgyeopsal is best cooked and eaten immediately. Refrigerate raw pork separately for up to 2 days or according to its use-by date. Cooked pork may be refrigerated for up to 3 days and reheated on a hot dry pan until the center reaches 74°C, although it will be less crisp. Store ssamjang for up to 7 days and scallion salad for 1 day. Do not store assembled wraps.
Nutrition per serving (estimated)
- 760 kcal
- Calories
- 20 g
- Protein
- 10 g
- Carbohydrates
- 72 g
- Fat
- 4 g
- Fibre
Values vary with the pork-belly fat content, kimchi, and amount of ssamjang eaten.
Allergens
Contains soy and sesame. Gochujang and doenjang may contain wheat or barley; use certified gluten-free products when required. Kimchi may contain fish or shellfish through fish sauce or salted shrimp. Check every fermented condiment for allergen and sugar declarations.
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Questions
Is samgyeopsal normally marinated?
No. Classic samgyeopsal-gui commonly uses fresh, unseasoned pork belly, with flavor added through wraps and condiments.
Can ssamjang be made without sugar?
Yes. Fermented doenjang, gochujang, sesame oil, garlic, and spring onion provide strong flavor without added sweetener.
What is the difference between perilla and shiso?
They are related but not identical. Korean perilla leaves are broader and have a distinct savory, mint-like aroma suited to ssam.
Can I cook this without a tabletop grill?
Yes. Use a wide cast-iron griddle on the stovetop and serve each batch immediately.
Why is my pork belly not crisp?
The pan may be too cool or overcrowded. Cook fewer pieces over medium-high heat and allow the fat to render.
