Samgyeopsal-gui (삼겹살구이)

Samgyeopsal-gui — grilled pork belly — is arguably South Korea's most popular communal dining experience, consumed in dedicated restaurants where every table has a built-in charcoal or gas grill. The name literally means "three-layered flesh grilled," referring to the alternating stripes of fat and meat visible in a cross-section of pork belly. Thick slices are laid directly on the grill and cooked at the table, then wrapped in perilla leaves or ssam (lettuce) with fermented soybean paste, raw garlic, and sliced chili. The ritual of assembly — each person wrapping their own bite-sized parcel — makes this as much about togetherness as the pork itself. Accompany with soju for a full 삼겹살 experience.

Serves: 4

Ingredients

• 800g (1.75 lb) thick-cut pork belly slices, 7-8mm (about 1/3 in) thick
• 1 tsp coarse salt
• 1 tsp sesame oil
• 8 butter lettuce leaves
• 8 perilla (kkaennip) leaves
• 4 garlic cloves, thinly sliced
• 2 green chillies, sliced
• 3 tbsp doenjang (fermented soybean paste)
• 1 tbsp gochujang
• 1 tsp sesame oil (for ssam jang)
• 1 tsp toasted sesame seeds
• 200g (7 oz) kimchi, to serve

Instructions

1. Mix doenjang, gochujang, 1 tsp sesame oil, and sesame seeds together to make ssam jang dipping paste. Set aside.
2. Pat pork belly slices dry with paper towel. Season lightly with salt.
3. Heat a grill pan, charcoal grill, or heavy skillet over high heat until very hot. Lay pork belly slices in a single layer. Grill for 3-4 minutes per side until well caramelised and cooked through with crispy fat edges. Use scissors to cut into 4cm (1.5 in) pieces directly on the grill — this is traditional and keeps the meat tender.
4. Brush finished pieces with a little sesame oil.
5. To serve: lay a lettuce leaf flat, place a perilla leaf inside, add a piece of pork, a sliver of garlic, a chilli ring, a small spoonful of ssam jang, and a pinch of kimchi. Fold and eat in one bite.

Cook's Notes: The thickness of the pork is non-negotiable — anything thinner than 6mm will cook too quickly and miss the crispy-outside, juicy-inside texture that makes samgyeopsal special. Sesame oil drizzled at the end adds fragrance; don't skip it. In Korea, a small wire mesh is placed over the flame to catch the dripping fat — a grill pan works well as a substitute.