Samgyeopsal, samgyeopsal-gui, or grilled pork belly is a type of grilled dish popular in the Korean cuisine, directly translated from Korean, samgyeop-sal means “three-layer flesh” which refers to the three layers of flesh in the pork belly, the red meat section, the white meat section and the fat. Take note that skin is not included in this dish but in ogyeopsal (오겹살), it is as this translates to “five-layer flesh”
Samgyeopsal perhaps is one of the easiest dishes to prepare, all you need is a charcoal grill and your sliced pork belly. Traditionally meat is never marinated or seasoned but there are some modern versions which is marinated with ginseng, wine, garlic, herbs, curry, doenjang, and gochujang. Like most Korean barbecues this is cooked with other ingredients on the side like garlic, onions, chillies, mushroom and kimchi imparting flavours as it cooks at the same time the pork fast is being rendered to the vegetables which gives it a ton of flavour.
Usually eating Samgyeopsal is simple, either it is eaten on its own, with rice or placed on leafy vegetables with other ingredients like ssamjang before wrapping. Today we will be making cooking it with a simple seasoning to impart some additional flavour to the meat so we will be grilling it with some salt and sesame oil then drizzling some Gochugaru on top for that extra kick.
- 800 grams Pork belly, sliced
- 1 tbsp sesame oil
- sea salt
- In a bowl marinate pork belly pieces in Sesame oil and sea salt, set aside for 10 minutes.
- Prepare a grill, table top or charcoal then grill pork belly until cooked.
- Remove from grill then serve topped with Gochugaru.