Experience the ultimate Korean dining tradition with perfectly grilled pork belly slices that are crispy on the edges and juicy in the center, served with fresh lettuce wraps and savory dipping sauces. This interactive tabletop grilling experience brings friends and family together as each person cooks their meat to their exact preference. The combination of charred, smoky flavors with cool, refreshing accompaniments creates an unforgettable feast.
⏱️45 min
📊Easy
👥4 servings
🍽️Main
meatfamilyfestive
Ingredients
1000 gpork belly slices
60 mlsoy sauce
45 mlsesame oil
30 mlrice wine or mirin
8 piecesgarlic cloves, minced
5 gblack pepper
200 gperilla leaves or lettuce
100 gsliced green onions
200 gsliced onions
45 ggochujang (red chili paste)
10 gsalt
Instructions
1PREPARE THE PORK BELLY: Remove the pork belly from the refrigerator 20 minutes before cooking to bring it closer to room temperature, which ensures more even cooking throughout the meat. Pat the slices dry with paper towels to remove surface moisture, as this helps achieve better browning and crispness during grilling. Arrange the slices on a large platter without overlapping, making them easy to grab for cooking.
2MAKE THE SOY-SESAME MARINADE: In a small bowl, whisk together soy sauce, sesame oil, rice wine, minced garlic, and black pepper until well combined and the garlic is evenly distributed throughout the liquid. This marinade adds depth and umami flavor to the grilled meat. Reserve half of the marinade for dipping sauce and pour the remainder over the pork belly slices, gently turning them to coat both sides lightly without marinating for more than 10 minutes, as extended marinating can make the meat mushy.
3PREPARE THE SIDE ACCOMPANIMENTS: Arrange the fresh perilla leaves or lettuce on a clean platter, as these will serve as wraps for the cooked pork. In separate small bowls, place the sliced green onions, sliced onions, and gochujang mixed with a little soy sauce and sesame oil to create a dipping paste. Having all components ready before cooking ensures smooth, enjoyable dining without interruptions.
4HEAT YOUR TABLETOP GRILL OR PAN: If using a tabletop Korean BBQ grill (gas or electric), preheat it to medium-high heat (around 180-200°C or 350-400°F) for 3-5 minutes until the cooking surface is evenly heated. For a stovetop method, heat a large cast iron skillet or griddle over medium-high heat until it's hot enough that a drop of water immediately sizzles and evaporates. The grill should be hot enough to cook the pork quickly while creating a flavorful crust, but not so hot that it burns the outside before cooking the inside.
5GRILL THE PORK BELLY: Place 3-4 slices of pork belly on the hot grill surface, allowing them to cook undisturbed for 2-3 minutes until the bottom develops a golden-brown crust with visible char marks. Using tongs or chopsticks, flip each slice and cook for another 2-3 minutes until the second side is similarly golden and the meat has shrunk slightly in size. The pork is done when the edges are crispy and browned while the center remains tender and juicy—you should see some smoke and hear a gentle sizzle throughout cooking. Work in batches to avoid overcrowding the grill.
6ASSEMBLE AND SERVE IMMEDIATELY: As each batch finishes cooking, transfer it to a clean serving plate and bring it directly to the table while still hot and steaming. Guests should immediately wrap the hot pork in fresh lettuce or perilla leaves, add a few slices of green onion and onion, then dip in gochujang sauce or reserved soy-sesame marinade before eating. The contrast of the hot, smoky pork with cool, fresh vegetables and savory sauce creates the perfect balance that defines authentic samgyeopsal. Continue grilling in batches throughout the meal so everyone can enjoy the interactive experience of cooking their own meat to preference.