Samgyupsal Gui (Easy Korean Pork Belly BBQ)
Make authentic samgyupsal at home with this easy Korean pork belly BBQ recipe. No marinade needed—just grill, wrap, and enjoy with tasty sides.
There’s something deeply satisfying about grilling thick-cut pork belly, unseasoned, sizzling hot. Then wrapping it in crisp lettuce with ssamjang, a bit of fried kimchi, takes that perfect bite. That’s the essence of samgyupsal-gui, Korea’s beloved table-side pork belly BBQ.
No marinades. Just good ingredients and even better company.
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Being Korean and having lived all over the country, I’ve eaten more samgyupsal than I can count; from tucked-away pork belly spots in Seoul with my husband to lively dinners with friends where someone always ends up on grill duty.
After years of making Korean BBQ at home, I’ve picked up a few tricks to get those irresistible crispy edges and juicy bites without a restaurant grill.
Nothing fancy, just good food and a fun table spread. And you can customize the fixings just the way you like.
And if you’re in the mood to explore more Korean BBQ at home, don’t miss my grilled beef short ribs (galbi). It’s another classic that’s big on flavor and perfect for sharing.
Setting Up Korean BBQ Table
Whether you’re using a Korean tabletop grill or just a cast iron skillet over a portable burner, grilling pork belly at home can be just as satisfying as the restaurant experience. I usually place the setup in the center of the table so everyone can join in — it makes the meal more interactive and fun.
Pork belly splatters, so to keep cleanup easy, I recommend covering the table with a disposable cloth or a few layers of newspaper (you can often grab some free at a Korean market). This little step saves a lot of hassle later.
Once the grill is hot and the pork belly is ready, set the stage with all your wraps and side dishes. Laying everything out in advance lets everyone build their own wraps at their own pace, just like a real Korean BBQ table.
Toppings and Sides for Korean BBQ
Part of the fun of samgyupsal is building your own wrap — and the sides and toppings are what make each bite different. I always lay out a mix of fresh greens, sauces, and a few grilled extras so everyone can create their favorite combo.
Here’s what goes on my table (you don’t need everything, but a few good sides make the meal feel complete):
- Lettuce and perilla leaves (kkaennip): You’ll want a good variety of greens for wrapping. I usually offer both red and green leaf lettuce. Perilla adds a fresh, slightly minty note that cuts through the richness of pork belly.
- Fresh garlic and mushrooms: Grill these right alongside the pork belly. Garlic adds a punch, and mushrooms soak up the pork fat beautifully. I like using king oyster mushrooms or white button, depending on what I have.
- Ssamjang: No Korean BBQ is complete without it. Store-bought is fine in a pinch, but I always make my own — it’s richer, more balanced, and takes just a minute to mix up.
- Sesame oil dipping sauce: Just toasted sesame oil and cracked black pepper. I skip the salt since the ssamjang already brings enough flavor.
- Green onion salad (pa-muchim): This is a must at my table. I shred it super thin and toss it with gochugaru, soy sauce, and vinegar. It brings the heat and brightness you need in every wrap.
- Kimchi: Some people skip this, but once you try grilled kimchi with pork belly, it’s hard to go back.
- Optional but great to have: Sliced cucumbers or green chili peppers, a spoonful of salted shrimp, or a bowl of doenjang jjigae or gyeran jjim on the side. These give it that full Korean BBQ table feel.
How to Grill Samgyupsal
Start by laying the pork belly slices on a preheated grill or skillet, then toss on a few garlic cloves, mushrooms, and some kimchi. Let everything sizzle without flipping too often — once the pork browns, snip it into bite-sized pieces with kitchen scissors and finish cooking until crispy.
Pork belly renders a lot of fat, so I recommend blotting the grill now and then with paper towels to keep the smoke down and help it crisp up better. Grill kimchi in the pork fat until it gets caramelized and tangy.
How to Build the Perfect Bite
Take a leaf of lettuce or perilla. Add a piece of grilled pork, a dab of ssamjang, a few strands of green onion salad, maybe a slice of grilled garlic or kimchi — then wrap it up and eat in one bite.
Some say the perfect wrap is all about balance — I say add whatever makes you happy.
Korean BBQ Etiquette
When you’re enjoying Korean BBQ at a home table party, it’s important to keep in mind that someone has to grill the meat while others are eating. It’s polite to take turns grilling, so that everyone can put in some effort and enjoy eating together.
It’s customary to share the side dishes and to offer to cook meat for others. If someone looks like they’re struggling to cook their meat or having difficulty reaching the grill, offer to help out.
Little gestures like these might seem small. But they’re what make a home BBQ feel warm and communal, just like it should.
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Samgyupsal Gui (Korean Pork Belly BBQ)
Ingredients
- 2 lb (900 g) pork belly, fresh and sliced
- 8-12 cloves garlic
- 2 heads red and green lettuce, or assorted salad greens and leaves
- 16-20 perilla leaves (kkaennip)
- 2 tbsp (30 ml) sesame oil, sprinkled with dashes freshly cracked pepper
Optional sides
- 4 oz (113 g) mushroom, white or king oyster mushrooms
- 1 cup (240 ml, about 150 g) kimchi, sliced
- 2-4 fresh green chili, sliced
- 1 cucumber, sliced
Ssamjang (Korean dipping sauce)
- 3 tbsp (45 g) Korean soybean paste (doenjang)
- 1 1/2 tbsp (22 g) Korean chili paste (gochujang)
- 1 tbsp (15 g) minced garlic
- 1 tbsp (15 ml) sweet rice wine (mirim)
- 1/2 tbsp (6 g) sugar, or honey
- 1 tbsp (15 ml) sesame oil
- 2 tsp (6 g) toasted sesame seeds
Korean green onion salad
- 4 large green onion, thinly shredded
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (6 g) Korean chili flakes (gochugaru)
- 1/2 tbsp sugar
- 2 tsp (10 ml) cider vinegar, or rice vinegar
- 1 tbsp (15 ml) Korean plum extract (maeshil cheong), optional
- 1 tbsp (15 ml) sesame oil
- 1/2 tbsp (4 g) toasted sesame seeds
Equipment
- Cast iron skillet or Korean tabletop grill
- Kitchen scissors
- Tongs
- Paper towels
- Disposable table cover or newspaper (Optional) makes cleanup easier if grilling at the table.
Instructions
For the ssamjang (Korean dipping sauce)
- Mix all ingredients in a bowl. Portion into small sauce dishes.
For the green onion salad
- In a mixing bowl, combine the green onion with the remaining ingredients and toss together using kitchen tongs. Divide the mixture into two serving dishes to share.
To prepare BBQ
- Heat the grill to medium heat and lightly grease the surface. Lay the pork belly strips, mushrooms, and garlic cloves on the grill and cook for approximately 2-3 minutes before flipping them over to the other side.
- After flipping, let the meat sear for 30 seconds before cutting the pork belly into bite-sized chunks with a pair of scissors. Continue cooking until the pork belly is golden brown and crispy, adjusting the heat if it browns too quickly.
- Avoid flipping the meat too often to prevent loss of flavor, and keep an eye on the mushrooms and garlic to avoid burning.
- Use a paper towel to wipe away any excess oil as needed. Additionally, you can add kimchi to the grill and cook it in the pork fat for added flavor.
- To make a wrap, take a slice of lettuce and/or perilla leaf in one hand, dip a piece of cooked meat in sesame oil, add some ssamjang sauce, green onion salad, and fried garlic to it. You may also add fried kimchi on top if you prefer. Roll it tightly and enjoy
This is so helpful! Thank you, Holly! I didn’t grow up eating this dish but with your instructions I’m going to try it.
I hope you like it. Let me know if you have any question. Thank you for your comment.