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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. 



  • 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


  1. Prepare the vegetables including garlic, chilli peppers, scallions, and King mushrooms. 
  2. Mix Korean soybean paste, gochujang, minced garlic, sesame oil, sesame seeds, and rice wine in a bowl. 
  3. Heat the grill (or a flat pan or grill pan).
  4. 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.
  5. 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.
  6. Serve wrapped in lettuce and perilla leaf. Enjoy! 

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