Samgyeopsal of pork belly is more of a guide than a recipe. Recipe Samgyeopsal  , or “three-layer meat,” is a casual technique to prepare Korean barbecue at home. It includes the fat cap of the pig belly as well as the two leaner layers of meat beneath it, one light and one dark. Doenjang honey, pungent raw garlic, and crisp slices of pork are wrapped in a variety of lettuces. 

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A nice companion to rich delicacies like fried or rotisserie-style chickens, pan-seared pork chops, and grilled bulgogi, galbi, and samgyeopsal is pa muchim, a versatile scallion salad with vinegar and pepper that is frequently offered with the grilled meats in Korean barbecue restaurants. The sesame oil dipping sauce should not be missed because of how nutty it makes the pork belly taste.


For Making the Pa Muchim

  • 4 scallions, trimmed, cut into 3-inch segments
  • 1 tablespoon rice vinegar
  • 2 teaspoons gochugaru
  • 1 teaspoon toasted sesame oil
  • Pinch of granulated sugar
  • Coarse kosher salt and black pepper

For Making the Samgyeopsal

  • 1 pound assorted lettuces
  • 4 garlic cloves
  • 2 tablespoons doenjang
  • 1 tablespoon honey
  • Coarse kosher salt and black pepper
  • 4 tablespoons toasted sesame oil
  • 2 pounds thinly sliced pork belly
  • For serving Steamed white rice


  1. Making the pa muchim is as simple as tossing the scallions, vinegar, gochugaru, sesame oil, and sugar in a medium bowl. Add salt and pepper to taste and leave.
  2. Samgyeopsal spread preparation in step two: Place the lettuces on a big dish after washing and drying them. Slice the garlic cloves very thinly, then arrange the slices on a small plate to one side. Doenjang is placed on one side of the dish, and honey is then drizzled over the doenjang to create the doenjang honey. A good grind of black pepper and 1 teaspoon of salt should be added to 4 small dishes (or however many people are dining) before adding 1 tablespoon of sesame oil to each dish to make the dipping sauce.
  3. In step three, cook the pork belly by heating a sizable skillet over medium-high heat. Add half the pork belly and cook, periodically tossing, for 5 to 7 minutes, or until the edges are crispy and lightly browned but the cores are still juicy and meaty. Place on a plate lined with towels. Remove the fat from the pan and throw it away. Continually repeat with the leftover pork belly. Serve right away with bowls of brand-new white rice.

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  4. Step 4: To serve, put a lettuce leaf on top of the fried pork belly after dipping it in the dipping sauce. Put some of the doenjang honey on the pork belly and sprinkle some pa muchim, raw garlic, and a tiny chopstickful of it on top. Eat the lettuce wrap by rolling it up into a bundle. White rice chased after. The lettuces can also  eaten as crudités in between slices of crispy pork belly by dipping them in the doenjang honey or dipping sauce.

Cooking Tips

Korean supermarkets sell pork belly that has  thinly sliced, occasionally in the form of long strips and sometimes in the form of small, individually rolled pieces that are ready for grilling. Pork belly can also be bought as a long, thick slab that can  cut into any number of thin or thick slices. All that counts is that your pig is uncured and unseasoned because samgyeopsal  so delicious because of the unadulterated flavor of the meat.

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