Samgyeopsal – Korean grilled pork belly

Korean BBQ pork belly grilled at the table and wrapped in perilla leaves with garlic, kimchi and ssamjang. An interactive and delicious dining experience.

• 600 g thick-cut pork belly slices
• Perilla leaves or lettuce for wrapping
• 4 garlic cloves, sliced
• 2 green chillies, sliced
• 100 g kimchi
• 3 tbsp ssamjang (Korean dipping sauce)
• 1 tbsp doenjang (fermented soy paste)
• 1 tbsp gochujang
• 1 tbsp sesame oil
• Salt
• Sesame seeds

Method

1. 1
   Make the ssamjang: mix doenjang, gochujang and sesame oil with a little garlic.
2. 2
   Heat a grill pan or cast iron pan to very high heat.
3. 3
   Grill the pork belly slices for 3–4 minutes per side until caramelised and slightly charred.
4. 4
   Cut into bite-sized pieces with scissors.
5. 5
   Serve the pork in perilla leaves with garlic, chilli, kimchi and ssamjang.
6. 6
   Wrap everything up and eat in one bite.