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Chef Sang Kim’s samgyeopsal
Samgyeopsal is a popular grilled pork belly dish devoured in many Korean restaurants with multiple side dishes. Chef Sang Kim shares a delicious and authentic at-home variation for a fun family or group meal.
YIELDS
4
TO
6
Ingredients
- 8 cloves garlic, thinly sliced
- 4 green chili peppers, roughly sliced
- 3 to 4 scallions, thinly sliced
- 2 to 4 ounces King mushrooms
- 4 Korean chilli peppers
- 2 tablespoons doenjang (Korean soybean paste)
- 1 tablespoon gochujang (Korean red chili pepper paste)
- 1 teaspoon minced garlic
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- 1 tablespoon rice wine or mirin
- 1 pound sliced fresh pork belly (thick Korean bbq slices)
- 2 heads of red or green lettuce
- 1 bag perilla leaves
Directions
- Prepare the vegetables including garlic, chilli peppers, scallions, and King mushrooms.
- Mix Korean soybean paste, gochujang, minced garlic, sesame oil, sesame seeds, and rice wine in a bowl.
- Heat the grill (or a flat pan or grill pan).
- Cut the pork belly strips into shorter bite-sized pieces. TIP: You can also grill the pork first and then cut the strips into bite-sized pieces with kitchen scissors.
- Add the meat to the grill along with the garlic, chilli peppers, and any other vegetables you are using. Grill over moderate heat until cooked through, flipping once.
- Serve wrapped in lettuce and perilla leaf. Enjoy!
