How to make it

  • 1. Rub on the herbs and garlic powder to each of the pork belly. Let sit for about 15 minutes at room temperature.
  • 2. Wash and prepare the lettuce leaf varieties under cold water. Set on serving plates.
  • 3. Cook pork strips on non-stick pan or skillet on medium-high heat. Make sure the pan is hot before adding the pork. Cook about 7 minutes on each side or until well-browned. Remove to a paper-lined plate to remove excess oil.
  • 4. Meanwhile, make the ssamjang sauce by mixing the last 7 ingredients in the list above. For a spicier sauce, add more gochujang (hot pepper paste).
  • 5. With the remaining fatty oil from the pork belly, saute the garlic cloves and onion discs for about 3 minutes or until nicely charred. Drain and set aside. If you don’t want to use the fatty oil, substitute with olive oil.
  • 6. Cut the pork strips into bite size pieces and transfer to a serving plate. Enjoy with lettuce varieties, rice, and the ssamjang sauce.
  • *If you are pressed for time, you can skip the herb rub altogether and just grill or cook the pork belly as is. Most Korean restaurants cook the ssamgyupsal on the center of the table with a portable gas or charcoal grill, but cooking on the stove top is just as delicious. Also, go ahead and purchase ready-made ssamjang sauce at the Korean market. This will cut prepping and cooking time in half.

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    " It was excellent "
    rthomas386 ate it and said...
    This article is great! i've tried this samgyupsal recipe of yours and the kids definitely loved it! kudos to you! please do a spicy one!
    Was this review helpful? Yes Flag

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