🇰🇷 How to Make Samgyeopsal

Craving Samgyeopsal? On FoodNeverComes the food never actually comes — so here's how to make real Samgyeopsal at home, in about 25 min, with stuff you probably already have.

🛒 Ingredients

Tap ingredients to tick them off as you shop or cook ✔️

• 400g thick-cut pork belly slices (1cm — ask the butcher)
• 1 head of lettuce + perilla leaves if you can find them
• ssamjang (or mix 2 parts doenjang/miso : 1 part gochujang)
• 4 cloves garlic, sliced
• kimchi
• salt + sesame oil dip (2 tbsp sesame oil + ½ tsp salt + pepper)
• steamed rice

👩‍🍳 Method

1. Bring the pork to room temperature and pat it dry — wet pork steams instead of crisping.
2. Heat a heavy dry pan (or grill plate) on medium-high. No oil: the belly brings its own.
3. Lay the slices flat and leave them 3–4 min per side until deep golden and crackly at the edges. Resist moving them around.
4. Grill the garlic slices and kimchi in the rendered pork fat at the side of the pan — kimchi fried in pork fat is a religious experience.
5. Snip everything into bite-size pieces with kitchen scissors, directly in the pan. This is the authentic tool.
6. Build a ssam: lettuce in your palm, rice, pork, garlic, kimchi, dab of ssamjang. Fold into a parcel that is one bite. One. Bite. No matter the size. That's the rule.