Samgyupsal Gui – Grilled Pork Belly

2 weeks ago 17

Grilling is enormously popular in Korean cuisine. I’m sure many of you have been to a smoke-filled Korean restaurant where you grill your meat at the table. I’ve shared some marinated Korean BBQ recipes. Here, we are grilling pork belly, samgyupsal (삼겹살).

Samgyupsal Gui is a Korean term that translates to grilled three-layer meat. This dish is simply referred to as grilled pork belly in many contexts. No Korean BBQ party will be complete without this classic K BBQ menu item.

Preparing samgyupsal gui doesn’t involve a lot of preparation. You can easily slice the pork belly into thin slices about 1/4 to 1/2 inch thick. The thinner you cut the pork belly, the easier it is to cook and eat. Samgyupsal gui doesn’t require any marinade so you can opt to grill the pork belly right after slicing or you can season it with some salt and other flavorings.

Samgyupsal gui is often enjoyed with alcoholic drinks. This dish is perfect for people trying to avoid salt for their health. However, keep in mind that pork belly is a fatty cut of pork meat, so if you have high blood pressure or just trying to avoid fat in your diet, we suggest eating samgyupsal in moderation. When you grill thick pieces of pork belly, don’t forget to cut them into bite-size pieces with a pair of kitchen scissors right on the grill.

Samgyupsal Gui / Grilled Pork Belly

Samgyupsal Gui / Grilled Pork Belly

Serves: 4 Prep Time: 15 Cooking Time: 30 30

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )


1 pound sliced fresh pork belly (samgyupsal, 삼겹살)
8 cloves garlic, thinly sliced
4 green chili peppers, roughly sliced
3 - 4 scallions, thinly sliced (or pa muchim)
2 to 4 ounces mushroom caps - white, crimini, or king mushrooms - optional
4 chili peppers - optional
2 heads of red or green lettuce
16 perilla leaves, kkaennip (깻잎) - optional
Sesame oil sauce (per person):
1 tablespoon sesame oil
1/2 teaspoon salt
black pepper to taste
Ssamjang (for wraps) - serves 4
2 tablespoons doenjang 된장 (Korean soybean paste)
1 tablespoon gochujang 고추장 (Korean red chili pepper paste)
1 teaspoon minced garlic
2 teaspoons sesame oil
1 teaspoon sesame seeds
1 tablespoon rice wine or mirin - op


Prepare the vegetables. Mix the sauce ingredients for each sauce.
Heat the grill (or a flat pan or grill pan). Cut the pork belly strips into shorter bite-size pieces. You can grill it first and cut it into bite-sized pieces with kitchen scissors.
Add the meat to the grill along with the garlic, chili peppers, and other vegetables you use. Grill over moderate heat until cooked through, flipping once. Serving right off the grill or pan is best as you cook is best.

Did You Make This Recipe?

How you went with my recipes? Tag me on Pinterestat @SmallRecipe.

Read Entire Article