Samgyeopsal is the cut that made Korean BBQ famous. Thick pork belly, no marinade, just fat and fire, and somehow the one cut people are most nervous about cooking. It’s also, quietly, the easiest thing on the table. Leave it alone and it rewards you.
What is samgyeopsal?
It’s pork belly, sliced thick and served plain. The name means three-layer meat, for the stripes of meat and fat running through it – and that fat is the whole point, crisping up at the edges while the middle stays soft. Ours comes as fresh pork belly, ready for the grill.
The one myth to drop
The biggest myth is that you need to marinate it. You don’t. Samgyeopsal is meant to be plain – the flavour comes from the sear, the ssamjang and the wrap, not from a sauce. Where people go wrong is all impatience: a grill that isn’t hot enough, nudging the meat around too much, and cutting it before it’s had a chance to colour.
How to cook it
Get the grill properly hot first. Lay the belly flat and then, the hard part, leave it alone. Let it sear and colour before you touch it. Turn it once the edges brown, give it a few minutes on the other side, then cut it into bite-sized pieces with scissors right on the grill so the cut faces crisp up too.
You’re after crisp, browned edges with the middle still juicy. Cook in small batches so the grill stays hot and nothing steams.
The move that makes it great
Here’s what separates a good samgyeopsal night from a great one: lay a few pieces of kimchi on the grill next to the pork. It softens, chars a little and turns sweet, and it cuts through the richness of the belly. Try it once and you’ll do it every time.
How to eat it
Take a lettuce leaf, add a little rice, a piece of pork, a dab of ssamjang, a slice of raw garlic and some of that grilled kimchi. Wrap it into a parcel and eat it in one bite. That’s ssam, and one bite really is the point.
What to serve with it
Rice, kimchi, pickled radish, ssamjang, raw garlic and plenty of lettuce for wrapping. If you want a second cut on the grill, pork jowl sits right next to samgyeopsal and cooks just as quickly.
Frequently asked questions
Do I marinate samgyeopsal?
No. Samgyeopsal is served plain and gets its flavour from the sear, the ssamjang and the wrap. Save marinades for cuts like bulgogi.
How long does it take to cook?
A few minutes each side over a hot grill. You want the edges crisp and browned with the middle still juicy.
How thick should the slices be?
About a centimetre is the classic thickness – thick enough to crisp on the outside and stay tender inside.
What sauce goes with it?
Ssamjang is the classic. A little sesame oil with salt and pepper for dipping is common too.
Can I cook it in a pan?
Yes. Use a hot, dry pan, pour off the fat as it renders, and cook in small batches so it browns rather than steams.