Samgyeopsal, literally three layers of fat, has been the Korean barbecue par excellence since the 1970s. There is no marinade: the quality of the bacon and the ritual of wrapping it in lettuce define the dish. It is synonymous with social dining with soju throughout South Korea.
Asian
Grilled Samgyeopsal
Grilled Samgyeopsal from South Korea: traditional step-by-step recipe, with chef tips and clear timings.
- South Korea
- Main course
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 580 kcal
- Protein 22 g
- Fiber 2 g
- Carbohydrates 12 g
- Fat 48 g
- Sodium 860 mg
Story behind the dish
Preparation
Grilled samgyeopsal is a South Korean preparation with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g thickly sliced pork belly.
- Have ready: 1 tablespoon sesame oil.
- Have ready: Coarse salt and black pepper.
- Have ready: Romaine lettuce and perilla to wrap.
- Have ready: Fresh Kimchi.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cut the bacon into 1 cm slices; dry well with kitchen paper
Cut the bacon into 1 cm slices; Dry well with kitchen paper.
-
Heat an iron or iron skillet over medium-high heat with a little…
Heat an iron or iron skillet over medium-high heat with a little sesame.
-
Grill the bacon for 3-4 minutes per side until crispy...
Grill the pancetta for 3-4 minutes per side until crispy on the outside and juicy on the inside.
-
Drain excess fat between batches with absorbent paper if necessary…
Drain excess fat between batches with absorbent paper if necessary.
-
Serve the meat hot with lettuce
Serve the meat hot with lettuce, perilla, kimchi, garlic, shallot and ssamjang.
-
Each diner wraps a bite of meat with vegetables and sauce;…
Each diner wraps a bite of meat with vegetables and sauce; accompany with rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with Iberian pork belly for more flavor.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.