Samgyeopsal
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4scallions, trimmed, cut into 3-inch segments, then very thinly sliced lengthwise into matchsticks
- 1tablespoon rice vinegar
- 2teaspoons gochugaru
- 1teaspoon toasted sesame oil
- Pinch of granulated sugar
- Coarse kosher salt and freshly ground black pepper
- 1pound assorted lettuces, such as Little Gem, endive and perilla, leaves separated
- 4garlic cloves
- 2tablespoons doenjang
- 1tablespoon honey
- Coarse kosher salt and freshly ground black pepper
- 4tablespoons toasted sesame oil
- 2pounds thinly sliced pork belly, cut into 2-inch strips (see Tip)
- Steamed white rice, for serving
For the Pa Muchim
For the Samgyeopsal
Preparation
- Step 1
Make the pa muchim: In a medium bowl, toss to combine the scallions, vinegar, gochugaru, sesame oil and sugar. Season to taste with salt and pepper; set aside.
- Step 2
Prepare the samgyeopsal spread: Wash and dry the lettuces and arrange on a large platter. Thinly slice the garlic cloves and place on a small plate, scooching the slices to one side. Make the doenjang honey by dabbing the doenjang onto the other side of the plate and drizzling the honey over the doenjang. Make the dipping sauce by adding 1 teaspoon salt and a generous grind of black pepper to 4 small dishes (or however many are dining); drizzle each dish with 1 tablespoon sesame oil.
- Step 3
Cook the pork belly: Heat a large skillet over medium-high. Add half of the pork belly and cook, stirring occasionally, until the edges are crispy and lightly browned but the centers are still plump and meaty, 5 to 7 minutes. Transfer to a towel-lined platter. Drain the fat from the pan and discard. Repeat with the remaining pork belly. Serve immediately with bowls of fresh white rice.
- Step 4
To eat, dip the fried pork belly into the dipping sauce, then place on a lettuce leaf. Smear some of the doenjang honey onto the pork belly, top with a slice of raw garlic and a small chopstickful of pa muchim. Fold the lettuce wrap into a bundle and eat. Chase with the white rice. Another lovely thing to do: Dip the lettuces into the doenjang honey or dipping sauce, and eat them like crudités between bites of crispy pork belly.
Tip
- You can buy thinly sliced pork belly at Korean grocery stores, sometimes as long strips and often as individual rolled pieces made easy for grilling. You can also purchase pork belly as a long, thick slab, which can be sliced as thinly or thickly as you like. All that matters is that your pork is uncured and unseasoned, as it’s the pure flavor of the meat that makes samgyeopsal such a dream to eat.
Private Notes
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Cooking Notes
Autumn
I would recommend not 'burning' cooking oil, as that can create toxic and even carcinogenic compounds. If you can find it, perilla oil would be very nice here.
Amanda
I would recommend looking around korean grocery stores for already thinly sliced green onion. Saves so much time! They have it usually near the meat section.
emily k
We’ve now made this several times and it’s a family favorite. A quick trip to HMart for the pork belly and perilla leaves makes this a super easy meal. Last night, we cooked the pork belly in the oven to avoid a kitchen mess. Actually worked out well and may be worth trying if you’re worried about splatter or just want to keep things super easy.
Pam
Super easy and delicious. Saw a note adding cilantro to the spread and it was quite the worthy addition. My small town didn’t have pork belly, but I substituted thickly sliced pork jowl.
katie
I followed the directions almost perfectly but with one easy change: I used Trader Joe’s precooked pork belly. Just sliced it and fried as the recipe suggested. We love cilantro with Korean food and I thought it was a good addition to the lettuce rolls. Delicious- this would be a fun, casual party dish.
Susan
Can you use bacon instead of the thinly sliced pork belly?
Scott
You could but it would sort of defeat the purpose of all the other seasonings. Bacon has a strong smoke and salt flavor which is why uncured unseasoned pork belly is suggested. Your local butcher shop should have it or whole foods. If you are worried about slicing the raw meat, try freezing it for 30 mins beforehand this will make it easier to slice.
emily k
This was a fantastic Father’s Day meal. All of us loved it, even the very picky kid. A fun way to have Korean bbq at home.
Amanda
I would recommend looking around korean grocery stores for already thinly sliced green onion. Saves so much time! They have it usually near the meat section.
gigi
any suggestions for replacements for the scallions (can't handle raw onions)? i know that nothing would be quite the same. i was considering sauteing the scallions, then slivering some radish for crispness...
Carolyn
This sounds fabulous. Any suggestions for a sesame oil substitute for a family member who is allergic?
Carolyn
This sounds fabulous. Any suggestions for a substitute for sesame oil for a family member who is allergic?
Gert-Jan NL
There is no substitute of sesam oil. However, in my experience, i noticed that burning wok oil or just plain oil and adding pre roasted (any nut) gives a similar taste. I got a 3 year old woth a heavy peanut allergy, i just use burned sesam with oil or walnut chopped with oil as subtitude. Works wonders for me. Hope it helps Kind reg. Gert-Jan
Autumn
I would recommend not 'burning' cooking oil, as that can create toxic and even carcinogenic compounds. If you can find it, perilla oil would be very nice here.
Lisa
Perilla oil is another oil often used in Korean recipes, if that works for your family member. If not, you can try mixing soy sauce and rice vinegar (equal parts) with thinly sliced onions and jalapeno peppers. Sugar and/or wasabi can also be added to your liking :)
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