Get ready to transform your kitchen into a Korean BBQ paradise with the most mouthwatering, crispy, and irresistible grilled pork belly you've ever tasted! Samgyupsal gui isn't just a meal – it's a culinary adventure that combines sizzling meat, aromatic garlic, and the perfect balance of crispy and tender textures. Whether you're a Korean food enthusiast or a curious foodie looking to explore new flavors, this recipe will transport your taste buds straight to the vibrant streets of Seoul with every single bite.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 pound pork belly
- Salt to taste
- Pepper to taste
- 1 tablespoon sesame oil
- Garlic slices for grilling
- Leafy greens for wrapping
- SSAMJANG sauce for dipping
Instructions
- Remove pork belly from refrigerator 30 minutes before cooking to bring to room temperature, ensuring even cooking.
- Pat the pork belly dry with paper towels to remove excess moisture, which helps achieve a crispy exterior when grilling.
- Season both sides of pork belly generously with salt and freshly ground black pepper, ensuring even coverage.
- Preheat a grill pan or outdoor grill to medium-high heat (around 375-400°F), creating ideal conditions for rendering fat and creating a crispy texture.
- Lightly brush the grill surface with sesame oil to prevent sticking and add extra flavor.
- Place pork belly slices on the hot grill, laying them flat and not overcrowding the cooking surface.
- Grill each side for approximately 3-4 minutes, allowing fat to render and create a golden-brown, crispy exterior.
- Add sliced garlic to the grill alongside pork belly for additional aromatic flavor.
- Use tongs to flip pork belly, ensuring even cooking and preventing burning.
- Once pork belly is cooked to desired crispness with internal temperature reaching 145°F, remove from grill and let rest for 3-5 minutes.
- Slice grilled pork belly into bite-sized pieces.
- Prepare leafy greens like lettuce or perilla leaves for wrapping.
- Serve hot with SSAMJANG sauce, fresh garlic slices, and prepared leafy greens for DIY wrapping.
Tips
- Temperature is Key: Always bring your pork belly to room temperature before grilling to ensure even cooking and maximum tenderness.
- Moisture Matters: Pat the pork belly completely dry before seasoning. This secret technique guarantees that perfect crispy exterior that makes samgyupsal gui legendary.
- Don't Overcrowd: Give each pork belly slice breathing room on the grill. Overcrowding prevents proper caramelization and even cooking.
- Fat is Flavor: Embrace the fat! It's what makes samgyupsal so deliciously rich and succulent. Let it render slowly for maximum taste.
- Wrapping Wisdom: Have your lettuce or perilla leaves ready and at room temperature. The contrast between hot, crispy meat and cool, fresh leaves is what makes this dish magical.
- Sauce Selection: SSAMJANG is traditional, but don't be afraid to experiment with different dipping sauces to find your perfect flavor combination.
- Resting is Crucial: Always let your grilled pork belly rest for a few minutes after cooking. This allows the juices to redistribute, ensuring each bite is incredibly juicy.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
