The rich, indulgent flavors of Korean pork belly (Samgyeopsal) meet a balanced marinade of gochujang, garlic, soy, and honey in this sizzling favorite. Each strip is seared until crispy, with charred edges that enhance its savory-sweet character. Paired with crisp lettuce, ssamjang, and fluffy rice, it becomes a fully interactive meal experience that brings Korean BBQ right to your table. Perfect for a quick yet impressive dinner, this dish captures the magic of Korean street food and home cooking alike. Whether you serve it as part of a weeknight feast or at a casual get-together, it’s sure to turn heads and satisfy every craving. Customize with grilled onions or kimchi for extra layers of flavor.
Full recipe:
Ingredients:
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1.5 lbs (700g) pork belly, sliced into 1/4-inch thick strips
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1 tablespoon sesame oil
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1 tablespoon vegetable oil
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2 tablespoons soy sauce
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1 tablespoon rice vinegar
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1 tablespoon gochujang (Korean chili paste)
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1 tablespoon brown sugar
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2 garlic cloves, minced
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1 teaspoon ginger, grated
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1 tablespoon honey
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Salt and pepper to taste
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2 scallions, sliced
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1 tablespoon toasted sesame seeds
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Lettuce leaves (for serving)
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Ssamjang (optional, for dipping)
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Cooked rice (for serving)
Directions:
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In a small bowl, combine soy sauce, rice vinegar, gochujang, brown sugar, garlic, ginger, honey, sesame oil, and a pinch of salt and pepper. Mix well to make a marinade.
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Place the pork belly slices in a shallow dish and pour the marinade over them. Toss to coat. Marinate for at least 30 minutes (or overnight for more flavor).
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Heat vegetable oil in a cast iron skillet or grill pan over medium-high heat.
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Cook the pork belly slices for 3-4 minutes per side, or until crispy and caramelized. Avoid overcrowding the pan; cook in batches if necessary.
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Transfer the cooked pork belly to a serving platter. Garnish with sliced scallions and toasted sesame seeds.
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Serve with lettuce leaves, ssamjang, and steamed rice. Diners can wrap the pork in lettuce with rice and ssamjang for a traditional Korean bite.
Prep Time: 10 minutes (plus marinating) | Cooking Time: 15 minutes | Total Time: 25 minutes (excluding marinating)
Kcal: 495 kcal | Servings: 4 servings
The Cultural Roots of Korean Pork Belly (Samgyeopsal)
Korean Pork Belly, known as Samgyeopsal in Korean, is more than just a beloved dish—it’s a cornerstone of South Korea’s food culture. The word Samgyeopsal literally translates to “three-layered flesh,” referring to the visible layers of fat and meat that make pork belly so flavorful. This dish is traditionally grilled tableside, encouraging communal dining, laughter, and interaction. Often paired with an array of side dishes (banchan), sauces, and fresh vegetables, it is both a social and culinary experience.
The roots of Samgyeopsal date back to the 20th century, becoming a staple comfort food especially in the 1990s when pork became more accessible in Korea. Over the decades, its preparation evolved to include a wide variety of marinades and glazes, including garlic, sesame, and the iconic gochujang (Korean chili paste). The version in this recipe focuses on bold flavor with minimal complexity—staying true to tradition but optimized for home cooking.
Why Pork Belly? Understanding the Cut
Pork belly is a prized cut of meat that comes from the underside of the pig. It’s rich in flavor and possesses a luxurious mouthfeel due to its marbled fat layers. Unlike bacon, which is cured and smoked, pork belly in Korean cuisine is typically cooked fresh, either unmarinated (for purists) or with a savory, sweet, and spicy glaze as featured in this recipe.
The unique texture of pork belly—crispy on the outside and juicy on the inside—is one of its most compelling attributes. When cooked properly, the fat renders beautifully, locking in moisture while creating an irresistibly crunchy exterior. It’s this contrast that makes pork belly not just delicious, but addictive.
Nutritional Profile and Balance
While pork belly is certainly indulgent, when eaten in moderation and paired with the right accompaniments, it can be part of a well-balanced meal. In traditional Korean dining, Samgyeopsal is often eaten with lettuce wraps, raw garlic, green chili peppers, and a dollop of ssamjang—a spicy soybean paste that adds umami and heat. These additions are not just for flavor; they also contribute fiber, antioxidants, and help balance out the richness of the meat.
Moreover, pork belly is an excellent source of B vitamins (particularly B1, B6, and B12), iron, and protein. The inclusion of garlic and ginger in the marinade brings additional anti-inflammatory and digestive benefits. So while this dish may be rich, it’s not without its health perks—especially when served with fresh vegetables and enjoyed mindfully.
Flavor That’s Easy to Fall in Love With
One of the key reasons this Korean Pork Belly recipe stands out is its bold flavor profile. The use of gochujang—a fermented chili paste made from glutinous rice, soybeans, and red pepper—adds deep complexity. It offers spice, umami, and just a hint of sweetness, making it the perfect counterpart to the richness of the pork.
The marinade combines soy sauce for saltiness, brown sugar and honey for sweetness, garlic and ginger for aromatic warmth, and rice vinegar for acidity. These elements come together harmoniously, delivering layers of flavor in every bite. The high-heat cooking method caramelizes the sugars and crisps the edges of the pork, creating a satisfying texture that bursts with flavor.
Perfect for Any Occasion
Whether you’re planning a weeknight dinner, an at-home Korean BBQ night, or a gathering with friends, this dish fits the bill. It’s quick to prepare, highly customizable, and scalable for groups. You don’t need a special grill setup—just a reliable skillet or cast iron pan.
For a more festive experience, consider setting the table with an assortment of banchan—pickled radish, kimchi, seasoned spinach, and bean sprouts. Offer lettuce cups, sliced cucumbers, and dipping sauces like sesame oil with salt and pepper, or ssamjang. This transforms your table into a mini Korean feast that’s both fun and interactive.
Tips for Cooking Success
To achieve the ideal texture, it’s crucial not to overcrowd the pan when searing pork belly. Cooking in batches ensures even browning and maximizes the crispy edges. Another tip: let the pork belly sit in the marinade for at least 30 minutes—though overnight marinating deepens the flavor beautifully.
Use fresh, high-quality pork belly with a good balance of meat and fat. If you prefer less grease, you can parboil the pork belly before marinating to remove excess fat without sacrificing tenderness.
You can also elevate this dish by adding thinly sliced onions to the skillet during the final minutes of cooking, or by topping the pork with fresh chili slices for a fiery kick.
Versatility and Variations
This dish is incredibly versatile. You can substitute pork shoulder or even boneless chicken thighs if you’re looking for a leaner option. You can also make it vegetarian by using thick slices of king oyster mushrooms marinated and grilled in the same style.
Want to turn this into a rice bowl? Add steamed jasmine rice, quick-pickled carrots, and a fried egg on top for a complete and satisfying meal. You can also serve it taco-style in small tortillas for a Korean-Mexican fusion twist.
Another creative serving suggestion is building Korean pork belly sliders with brioche buns, pickled cucumbers, and a smear of gochujang-mayo. The possibilities are endless, and the core recipe serves as a flexible foundation for countless variations.
Why This Recipe Works
This Korean Pork Belly recipe is the perfect harmony of simplicity, speed, and flavor. You don’t need any advanced culinary skills to execute it, and it doesn’t require specialty equipment. Yet, the outcome is gourmet-level—crispy, caramelized pork coated in a glossy, spicy glaze with just the right amount of sweetness.
It’s approachable but authentic, bringing you the taste of Korean BBQ with ingredients that are easy to find in most grocery stores. Its flavor-to-effort ratio is incredibly high, making it a weeknight staple and a crowd-pleasing party dish alike.
Plus, because it’s naturally gluten-free when using tamari or gluten-free soy sauce, it’s suitable for a wide range of diets.
Conclusion
Korean Pork Belly is more than a dish—it’s an experience that brings people together through bold flavors, interactive eating, and comforting satisfaction. With its roots in traditional Korean cuisine and its modern-day adaptability, it’s no wonder this dish has become a global favorite. Whether you’re exploring Korean food for the first time or you’re a seasoned enthusiast, this recipe offers the perfect introduction to one of Korea’s most iconic flavors. Easy to make, endlessly customizable, and guaranteed to impress—this is one recipe every home cook should master.
