Recipe type: Dinner
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 4
Perfect with roasted garlic, grilled kimchi, spring onion salads, ssamjang, sesame oil dipping sauce, cooked rice and doenjang soup.
What You'll Need
  • 1kg Belly Pork
  • Pinch of Sea Salt
  • 1 Cup Kimchi, chopped.
  • 1 Garlic Bulb, peeled.
  • 4 White Mushrooms, thinly sliced.
  • To Serve
  • 1 Bag of Lettuce
  • Ssamjang
  • Sesame Oil Dipping Sauce
  • Spring Onion Salad
  • Cooked Rice
  • Doenjang Soup
How to Make It
  1. Put the samgyeopsal (belly pork) on your BBQ grill over a high heat and sprinkle with sea salt.
  2. Turn the samgyeopsal occassionally to cook both sides.
  3. When cooked halfway through, pick up the samgyeopsal with tongs and cut into 1in/2cm strips with a pair of clean, sharp scissors.
  4. Grill the kimchi, peeled garlic cloves and sliced mushrooms in spare spaces on your grill. You should start to cook the kimchi, garlic and mushrooms when the samgyeopsal is 70% cooked. This will ensure all the food is ready at the same time.
  5. After everything is cooked, take a leaf of lettuce in your hand, lay belly pork on the leaf and add ssamjang, spring/green onion salad, cooked kimchi, garlic or mushrooms,.
  6. Fold the lettuce leaf over to wrap everything together and enjoy. Serve with sesame oil dipping sauce, cooked rice and doenjang soup.
Recipe by Gilded Gingerbread at https://www.gildedgingerbread.com/korean-bbq-samgyeopsal/