Korean BBQ Pork Belly (Samgyeopsal) with Ssamjang and Kimchi

Thick-cut pork belly grilled to crispy perfection and served with the classic Korean accompaniments of ssamjang, kimchi, and fresh lettuce for wrapping. A delicious and interactive Korean BBQ experience at home!

Prep Time

15 minutes

Total Time

45 minutes

Calories

1350 kcal

Difficulty

Easy

Equipment

5 items

Cost

£3.59/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack•Side Dish

Cuisine:

American

Main Ingredient:

Pork

Cooking Style:

Grilling

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy

Ingredients

Servings

1.5lbsThick-Cut Pork Belly(Approximately 1/4 - 1/2 inch thick)

£6.75

0.5cupSsamjang(Korean fermented soybean paste dipping sauce; store-bought or homemade (recipe below))

£2.50

1cupKimchi(Your favorite type of kimchi)

£3.00

1headGreen Leaf Lettuce(For wrapping)

£1.00

4clovesGarlic Cloves(Thinly sliced (optional))

£0.20

2stalksGreen Onions(Chopped (optional))

£0.50

1tablespoonSesame Oil(For brushing on the grill)

£0.15

1teaspoonGochugaru (Korean Chili Powder)(Optional, for seasoning pork belly)

£0.25

to tasteSalt(For seasoning pork belly)

to tasteBlack Pepper(For seasoning pork belly)

Total Cost

£14.35

£3.59 per serving

Instructions

1.
Prepare the Grill: Preheat your grill to medium-high heat. Lightly brush the grill grates with sesame oil to prevent sticking.
2.
Season the Pork Belly: Pat the pork belly dry with paper towels. Season generously with salt, pepper, and gochugaru (if using).
3.
Grill the Pork Belly: Place the pork belly slices on the hot grill. Grill for 5-7 minutes per side, or until deeply golden brown and cooked through. The internal temperature should reach 145°F (63°C).
4.
Rest and Slice: Remove the pork belly from the grill and let it rest for a few minutes. Then, slice it into bite-sized pieces.
5.
Prepare the Ssamjang (if homemade): Combine 2 tablespoons doenjang (Korean soybean paste), 1 tablespoon gochujang (Korean chili paste), 1 teaspoon minced garlic, 1 teaspoon sesame oil, 1/2 teaspoon sugar, and 1/4 teaspoon sesame seeds in a small bowl. Mix well.
6.
Assemble the Ssam: To eat, take a lettuce leaf, add a slice of grilled pork belly, a dollop of ssamjang, kimchi, sliced garlic, and green onions (if using). Wrap it all up and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (285g)

1350 kcal / 5648 kJ

Carbs

35g

13% of RDA

Fat

120g

171% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

45 g

225% of RDA

Chef's Tips

For easier grilling, cut the pork belly into smaller pieces before grilling.

Don't overcrowd the grill. Grill the pork belly in batches to maintain a good sear.

Adjust the amount of ssamjang and kimchi to your liking.

Serve with other Korean side dishes like pickled radish (danmuji) or spinach salad (sigeumchi namul) for a complete Korean BBQ experience.

If you don't have a grill, you can pan-fry the pork belly in a skillet over medium-high heat.

Cooking Equipment

Grill (charcoal or gas)

Tongs

Small Bowls

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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