Photograph of the finished Samgyeopsal gui

Korea · Thịt ba chỉ nướng Hàn Quốc

Samgyeopsal gui

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.8 lb
  • Photograph of Lettuce Lettuce 8.5 oz
  • Photograph of Korean perilla leaves Korean perilla leaves 24 leaves
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Korean soybean paste (doenjang) Korean soybean paste (doenjang) 2.1 oz
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 1.1 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Spring onion Spring onion 2.1 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the pork belly into pieces about 1 cm thick, let it sit for 10 minutes to reduce the coldness, then sprinkle with a little salt and pepper.
  2. 2 Mix soybean paste (doenjang) with chili paste (gochujang), minced garlic, and sesame oil to make ssamjang sauce for dipping meat.
  3. 3 Wash the lettuce and Korean perilla leaves thoroughly and drain; slice a few cloves of garlic thinly and shred the green onions.
  4. 4 Heat the grill, place the pork belly on it and grill for 4 minutes on each side until golden brown and crispy, with the fat rendered out.
  5. 5 Cut the meat into bite-sized pieces with scissors, then grill sliced garlic alongside for 3 minutes to enhance the flavor.
  6. 6 Wrap the meat with vegetables, grilled garlic, green onions, and ssamjang (a type of Chinese sausage) and eat it hot right at the table.

With an appliance

  • Oven 28 min

    Replace steps 4-5: Place the pork belly on the middle rack of the oven at 230 degrees, place a drip tray underneath, and bake for 10 minutes, then rotate the tray after 5 minutes; the fat will melt neatly, the meat will be evenly cooked but without a smoky aroma at the table.

Start cooking